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Kothimbir vadi is a maharashtrian recipe. It is a delicious crispy snack made from coriander and besan. Do try this easy and simple recipe and leave a comment for me it the comment box below. Do not forget to like, share and subscribe.

Ingredients:
• 1 bunch of Coriander leaves
• 1 cup Besan / Chick pea flour
• 1/4 cup Rice flour
• 1 tbsp Green chili-Gralic paste
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin seeds
• 1 tsp White Sesame seeds
• Salt to taste
• 4 tbsp Water
• 1/2 tsp Oil
• Oil for frying

Method:
• Take a bunch of coriander and clean it properly.
• Remove any yellow or rotten leaves. Separate the stalks and
leaves.
• Wash the coriander with water really good to remove any dirt or
soil present in it is removed.
• Spread the coriander on a towel or clean cloth and let it dry
completely.
• Add besan, rice flour, green chili-garlic paste, red chili powder,
turmeric powder, cumin seeds, sesame seeds and salt.
• Mix everything well together without adding any water.
• Add a very little water and make thick dough.
• Apply a little oil and make the dough even.
• Make rolls from the dough. You can make 3 rolls from 1 bunch
coriander.
• Take steamer and heat up about 1” water in it.
• Take steamer pot and grease it really good with oil.
• Put the kothimbir vadi rolls in it. Keep some space between two
rolls as they puff up after steaming.
• You can use cooker instead of steamer.
• Heat up 1” water in the cooker. Put a pot and a dish on it.
• You can steam kothimbir vadi in cooker too.
• Steam the vadi on medium heat for about 15-20 minutes.
• After steaming, take the vadi out and let it cool down.
• Cut the rolls into pieces.
• Heat up oil and drop vadi into it. Fry the vadi unril light golden
from both sides and take them out.
• You can shallow fry the vadi or can have the steamed vadi too.

Tips:
• The coriander should be dry. If any water is left in coriander more
besan will be absorbed in it and the vadya won’t be crispy. So
make sure to dry the coriander completely.
• Rice flour absorbs excess moisture quickly and helps in making
the vadi crispy.
• If you add more water, more besan will be required and vadi will
not be crispy.

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