Kothimbir Vadi : Method 2 ~ Coriander & Chickpea Fritters

Kothimbir Vadi is all time favorite tea time snack of Maharashtrians. I have posted earlier another recipe of "Kothimbir Vadi". This recipe is totally different from this. This recipe is mostly followed by Brahmin community and restaurants.

Ingredients:

• Coriander leaves, roughly chopped- 1 med size bunch (approx. 2½ to 3 cups)
• Bengal gram flour / Chickpea flour (besan)- 2 cups
• Rice flour- 1 tbsp
• Turmeric powder- 1 tsp
• Chili powder- ½ tsp
• Cumin powder- 1 tsp
• Salt- to taste
• Water- 4 cups
• Asafoetida (hing)- ½ tsp
• Green chili paste/crush- 2 to 3 tsp
• Ginger~garlic paste- 2 tsp
• Cumin seeds- 1 tsp
• Sesame seeds (Til)- 2 tbsp
• Poppy seeds (khakhas)- 1 tsp (optional)
• Oil to fry- as required + 2 tbsp

Method:

• Separate out coriander leaves from it stem. You may use tender and small stems. Then wash coriander leaves very and drain off all excess water from that. Chop them nicely.
• Combine besan, rice flour, turmeric powder, chili powder, cumin powder and salt and mix well. Then gradually add water and keep stirring. Keep the batter lumps free. Set it aside.
• Heat 2 tbsp oil in a nonstick pan. Add cumin seeds, hing and saute. Then add ginger-garlic paste, green chilly paste and saute. Add sesame seeds, khaskhas and saute a while.
• Add the chopped coriander and pinch of salt. Saute for a minute. Then cover and cook for 2 minutes.
• Meanwhile grease to a plate with a some height or dhokala plate or baking square dish with oil.
• Then add the gram flour batter and keep stirring continuously. Cook on low to med heat. Ensure that no lumps are formed. Stir until mixture becomes thick.
• Mixture should become nicely thick. It will take approx 7-8 minutes. Batter will be separeted from pan side. Turn off the heat. 
  
• Put the mixture in the plate and spread the mixture evenly, pat with spoon and bowl/katori and make even layer. Set it aside for cooling for an hour. 
  
• Then cut into square shapes or shape of your choice. 
  
• Heat oil in the kadhai and deep fry the vadis on medium flame till they are crispy and golden brown. 
• Serve them hot with green chutney and date-tamarind chutney and peanut chutney or tomato ketchup. Everything goes well with this vadi.

Notes:

• Maintain the right consistency of batter while cooking. 
• You can shallow fry these vadies, but deep fried is more tasty. 
• You can bake them. Brush little oil on vadies and arrange them in a baking tray. Bake them on approx 150 C. It may take around 7 to 8 minutes. Flip the sides occasionally.