Kothimbir Wadi/ Kothimbir Vadi/ Crisp Coriander Fritters

Kothimbir Wadi/ Kothimbir Vadi/ Crisp Coriander Fritters

By Harshada
  • Serves:
  • Prep Time: 10 Minute
  • Cooking: 20 Minute
  • Calories:




Kothimbir Wadi, reminds me of Kitty Parties, or Bhishees,as they are called in traditional Maharashtrian households. Bhishee, from what I had seen in traditional Marathi households in Mumbai and Pune,is a fun get together of women,involving,fun games,gossip,dance and ofcourse homemade Maharashtrian Snacks. As a newly wed bride, I got quiet a few invites when in Pune, and I loved being a part of all the fun n frolic! It was fun to watch women from all age groups, coming together , singing traditional songs, dancing, sometimes dressed in traditional attire, serving Kesar Doodh or Masala Milk ( sometimes in silver glasses at affluent households). Traditional Snacks were served along…Alu Wadi or Patra, Kothimbir Wadi,Bahakar Wadi,Batata Wada with Green Coconut chutney , Masale Bhat, Poha , Ladoos and the list is endless. Each household had their specialty. I found Kothimbir Wadi the best snack served. Not only does it come with the goodness of greens, it has a typical flavor with a crisp texture giving way to a moist center. And most importantly, its super easy to make one at home. Despite being deep fried it soaks relatively less oil as compared to other batter fried snacks.Kothimbir wadi batter is steamed first and the cubes are then deep fried or shallow fried as per preference. Kothimbir Wadi is also served during traditional festivities like Ganpati, Mangala Gauri, Haldi Kum Kum and other get together’s.

Ingredients

Directions

  1. Place the Coriander leaves,Besan,rice flour in a bowl and mix. Add the green chilies and the remaining ingredients except water and mix.
  2. Start adding warm water to get a thick batter ,similar to idli batter. Set aside for 5 mins. Prepare pressure cooker or steamer for steaming the batter.
  3. Grease a round vessel or tin with some oil and pour the batter. Steam on medium high heat for 15-20 mins. If using pressure cooker, remove the whistle weight and steam for 15-20 mins. Ensure sufficient water is added to facilitate the steaming.
  4. Cool the steamed wadi. De mold and cut into cubes. Heat oil for frying and deep fry till crisp and browned. Can be shallow fried as well in a fry pan with some oil.
  5. Alternately, the steamed wadis can be cut into thin slices and served tempered with mustard cumin and asafoetida and garnished with fresh grated coconut.
  6. Traditionally Kothimbir Wadi is served with fresh coconut chutney but it also goes well with tangy Tamarind chutney as well.

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