Maharashtrian Kothimbir Vadi: Soft or Crispy

Maharashtrian kothimbir vadi is a vegan coriander snack that's steamed first, then served soft or fried until golden and crisp.

Prep Time: 15

Cook Time: 25

Cooling Time: 15

Total Time: 55

Servings: Vadi

1 Cup Besan/Gram Flour -140 grams approximately
3 cup Chopped Coriander - Fresh leaves and soft stems only, cleaned - (About 3 small bunches)
½ teaspoon Turmeric powder
1 teaspoon Red chilly powder -As per taste
2 Tablespoon Sesame Seeds
A pinch of asafoteida -Please see notes for Gluten Free
Salt as per taste
Water as required - use only as much required, I just used 2 tablespoon
Oil for greasing the plate
Oil for shallow/deep frying
2 Tablespoon Sesame Seeds for garnish
¼ Cup Roasted Peanut Powder - I have not added

Clean the coriander, discarding all the tough stems. We need only the leaves and soft stems.
3 cup Chopped Coriander
Wash it under running water and keep it in the colander to remove all the extra water.
Arrange it on a cloth and leave it to dry for 30 minutes or alternatively pat it dry.
Add the chopped coriander to a large bowl.
3 cup Chopped Coriander
Add the sifted gram flour to this.
1 Cup Besan/Gram Flour
Goarsely ground the green chillies, cumin seeds, ginger, garlic (if using) in a mortar and pestle or in your grinder.
5-6 Green Chilli, ½ inch piece of Ginger, 2-3 garlic cloves, 1 teaspoon Cumin Seeds
Add this to the gram flour and coriander mix.
Now add sesame seeds, turmeric powder, red chili powder, asafetida, and salt.
½ teaspoon Turmeric powder, 1 teaspoon Red chilly powder, A pinch of asafoteida, Salt, 2 Tablespoon Sesame Seeds
Give everything a nice mix.
Slowly press the mixture with your hand. Coriander will release the moisture and help it in binding
Add just enough water so that the mixture comes together.
If required add 1 tablespoon of water at a time just to combine everything.
Water as required

In a steamer or wide pot put some water to boil. (About 3 cups of water)
3 Cups Water

Grease 1, 8 inch steel plate which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
Grease the plate with oil.
Oil for greasing the plate
Spread a tablespoon of sesame seeds on the plate
2 Tablespoon Sesame Seeds
Press the dough onto the prepared, greased plate.
Press the remaining sesame seeds on top of the dough.
2 Tablespoon Sesame Seeds

Now grease your hands with oil and make a log or form a cylindrical shape with half of the dough.
Repeat for the remaining dough.
Spread sesame seeds on a chopping board.
2 Tablespoon Sesame Seeds
Roll the logs on the sesame seeds.
Keep the prepared vadi logs on the greased plate.

Cover and steam for 20-25 minutes.
Once done, one can check it with a toothpick to check if it is done. It should come out clean.
Remove and let it cool for 10 minutes.
After 10 minutes, cut it into the desired shape. (When you eat it without frying)
One can enjoy them hot steamed too.
If required a tadka of mustard and sesame seeds goes well with this.

Once the vadis are cooled completely, cut them into the desired shape.
Add a tablespoon of oil to a pan or oil for frying in a wok.
Oil for shallow/deep frying
Shallow fry or deep fry on medium.
They are done when they are golden and crispy all over.
One can add a teaspoon of sesame seeds and grated coconut for garnish.
1 teaspoon fresh grated coconut
Enjoy with some tea or as part of your meal.

1 Cup = 240 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml
Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant people can either skip it completely or opt for gluten-free asafoetida (Hing)