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kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi |
Tarla Dalal
06 December, 2024
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kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with 33 amazing images.
kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi is a snack which is guaranteed to please your taste buds. Learn how to make Maharashtrian tea time snack.
To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll. Roll the rolls into sesame seeds till they are evenly coated from all the sides. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes. Remove and keep aside to cool completely. Once cooled, cut into 3/4” slices. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.
This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour.
It is amazing how a selection of simple everyday ingredients and an even simpler method of preparation can result in such a brilliant snack. What sets the crispy Indian kothimbir vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness.
Enjoy kothimbir vadi fresh off the kadhai, after draining the oil well with green chutney and tomato ketchup.
Tips to make kothimbir vadi. 1. You can eat the steamed vadi as it is or shallow fry instead of deep frying. 2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice. 3. Do not skip baking soda because it makes vadi soft. 4. You can also add carom seeds in kothimbir vadi.
Enjoy kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with step by step photos.
Kothimbir Vadi recipe - How to make Kothimbir Vadi
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
22 slices
Ingredients
For Kothimbir Vadi
For Serving
Method
For kothimbir vadi
- To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll.
- Roll the rolls inot sesame seeds till they are evenly coated from all the sides.
- Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes.
- Remove and keep aside to cool completely.
- Once cooled, cut into 3/4” slices.
- Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper.
- Serve the kothimbir vadi immediately with green chutney and tomato ketchup.
kothimbir vadi recipe Video by Tarla Dalal
Kothimbir Vadi recipe with step by step photos
Nutrient values (Abbrv)per plate
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