KOTHIMBIR VADI/ CILANTRO FRITTERS

Kothimbir Vadi is yet another all time favorite tea time snack of Maharashtra. Kothimbir vadis are delicious snacks that taste excellent with a cup of piping hot tea/coffee. The deep fried delicacies are crisp on the outside and soft inside. It is a special winter delicacy because coriander is best and fresh during this season, also is available in plenty.

Recipe:

(Serves 4)
Ingredients:

• 1 cup gram flour besan/chickpea flour
• 2 tbsp rice flour
• ¼ tsp turmeric powder
• Salt to taste
• 1/2 tsp hing/asafoetida 
• 1 tsp Jeera/cumin seeds
• 1 tbsp coriander powder
• 1 tbsp white sesame seeds 
• 1 packed cup Kothimbir/coriander leaves(washed and finely chopped)
• 2 tbsp ginger, garlic, green chili paste
• 1.5 cup of water
• 2 tbsp oil for batter
• Enough oil for deep/shallow frying kothimbir vadi

Instructions:
To make the Kothimbir Vadi batter:

• Heat a large pan and add water, once it is boiled add oil 2 tbsp.
• Add half quantity of sesame seeds, jeera, hing, garlic ginger chili paste, salt, turmeric powder, coriander powder and mix nicely.
• Now add besan, rice flour and coriander leaves.
• Mix everything nicely until well combined.
• Switch off the flame and remove this mixture in a oil greased plate.
• With the help of spoon or hands spread it evenly and sprinkle remaining sesame seeds on top and gently press to let them stick on vadis.
• Once done, allow it cool at room temperature for 15-20 mins then in the refrigerator for 10 mins.
• Now, cut squares and fry them- you can either shallow fry or deep fry.

Shallow Frying:

• In a pan, heat 2-3 tbsp oil and add the cut vadi in a single layer without over crowding them. 
• Fry until golden brown and flip so each side can be nice and crispy. Remove on tissue paper to absorb any excess oil.

Deep Frying:

• In a frying pan, heat enough oil and deep fry the vadis until golden brown. Remove on tissue paper to absorb any excess oil.
• Serve hot with your favorite chutney or ketchup.