India boasts a fantastic array of snacks and street food, as varied in flavor as night and day. And they belong to every flavor profile, be it the spicy Chhole tikki, the sweet Jalebi, the sour roasted tamarind seeds…
Sometimes they are also a jumble of all of the above flavors, like every member of the ‘Chaat‘ family. And they are very local too, like the Macher Chop from Kolkata or the Idli/ Dosa/ Uttapam from south India.
Now, in most metros and large cities, thanks to migration, you will find almost all of these snacks, albeit with slight variations and fusions.
And Kothimbir Vadi from traditional Maharashtrian (Mumbai is in the state of Maharashtra) eateries… Kothimbir is the Marathi (local language in Maharashtra) word for Cilantro and Vadi means fritter, cutlet or croquette.
Words are not enough to describe this wonderfully delicious snack, but I will try. Close your eyes and imagine this:
Crunchy, spicy little cakes, full of delicious Cilantro and peanut flavor. These are made by steaming a batter of chickpeas flour with loads of fresh cilantro, spices, roasted peanuts and sesame seeds until cooked, cutting the cake into bite-sized pieces and frying them till they are wonderfully crunchy on the outside.
It is a Cilantro lover’s dream come true! I should know, I’m one of them 😀
Traditionally they are deep-fried, not my usual cup of tea… So of course, I pan-fried them. It takes a bit longer to pan-fry, but it’s so worth it.
I looked at a lot of recipes for the perfect Kothimbir Vadi and settled upon this brilliant recipe by Dassana of Veg Recipes of India. The ingredients seemed to match the taste of the vadi back home and it was absolutely spot-on!
I am bringing these scrumptuous vadi to Angie’s Friday Fiesta! Today’s potluck is hosted by two gorgeous ladies: Margherita @La Petite Casserole and Sylvia @Superfoodista. Looks like it’s going to be a red, white and blue party today, so I’m gonna add some green to the mix 😛
Here’s the recipe.
Kothimbir Vadi (Cilantro Croquettes)
1½ cups chopped Cilantro (Coriander Leaves)
2 cups Chickpeas Flour (Besan)
½ teaspoon Turmeric powder
½ teaspoon Red Chili powder
1 teaspoon Ginger and Chilli paste
1 tablespoon Sesame Seeds
¼ cup Roasted Crushed Peanuts
1¼ cups Water
A pinch of Asafoetida (Hing)
Salt as per taste
Mix together all the ingredients with water to form a smooth and thick batter.
Apply oil at the base and sides of a microwave safe cooker or bowl.
Add the batter mixture to the microwave safe bowl or cooker.
Cover it with its lid or a microwave safe lid.
Microwave on high for 3 minutes or till done.
The mixture should be cooked and firm.
Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
If after 3 minutes, the batter has yet not cooked, microwave for a minute or two more.
Let it cool.
Then remove the steamed cake on to a tray.
Cut it into bite-sized diamonds or squares.
Shallow fry or deep fry or pan fry in hot oil till crisp and browned.
Serve Kothimbir Vadi hot with tomato ketchup.