Cilantro Fritters/ Kothimbir Vadi

A perfect dish to munch at snack time. Even being a Maharashtrian, we never really had these made at home during our childhood. During my college days, one of my friends got these for me in the lunch box and I it was love at first bite.

Traditionally, these fritters are made up of gram flour/ besan. But, this flour does not suit everybody’s stomach. So I added thalipeeth flour (mix of sorghum flour, millet flour, wheat flour, rice flour, black gram flour) along with gram flour. It not only adds an additional nutritive value to these fritters but also a different and delicious taste. Read More



Dried Shrimp Fritters (जवळ्याच्या भज्या)

Any seafood list is incomplete without prawns or shrimps in it. I can turn myself into a full time vegetarian but huhh…shrimp and crabs won’t allow me to do that.

Many parts of the world enjoy delicacies made up of dried seafood. And many don’t like it because of obvious reason, yeahh.. it is too smelly. But like I mentioned in my earlier blog, it is all about how you cook it. Read More


Fenugreek Leaves Fritters (मेथीच्या वड्या)

Not everybody is fond of fenugreek leaves because of their bitter taste, no matter how much healthy they are! But I feel it also depends on how you cook it; the bitter taste might turn delicious for you. Among all green leaf vegetables, fenugreek leaves are our (me and my husband) most favorites. We prefer it in fritters form than any other. In our native place, that ranges from Vasai to Palghar district in India, we prepare this dish most of the time in winter season because we get fresh green leafy vegetables in that season. Read More