🇮🇳 Indian Vegetarian

Kothimbir Vadi Fry

Name: Kothimbir Vadi Fry
Prep time: 19 min
Cook time: 21 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 1/2 cup, chopped Fresh Cilantro; a pinch Asafoetida; 1 cup Gram Flour; 1/2 tsp Ajwain; 1 cup, chopped Peanut Oil; 2 tbsp Rice Flour; 1 tsp Sesame Seeds

🇮🇳 Indian

Coriander-leaf squares steamed then crisped, the Maharashtrian kothimbir vadi. Fried gold, built for rainy afternoons and strong chai. Plate with fried green chilies and a dusting of chaat masala.

Prep 19 min Cook 21 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Fresh Cilantro1/2 cup, chopped
Asafoetidaa pinch
Gram Flour1 cup
Ajwain1/2 tsp
Peanut Oil1 cup, chopped
Rice Flour2 tbsp
Sesame Seeds1 tsp

Instructions

1
Combine the fresh cilantro with the gram flour and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Heat oil for deep-frying to 175C — a crumb of batter should rise immediately, fizzing, without darkening fast.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Cook three to four minutes a side until the sizzle quietens, then drain on a wire rack.
5
Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.

Chef's tip

Second-fry for 30 seconds at higher heat if feeding a crowd.

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Watch how it's made

Video: Kothimbir Vadi - Maharastrian snack - By Vahchef @ Vahrehvah.com · on YouTube