KOTHIMBIR WADI

KOTHIMBIR WADI
A steamed and deep fried mixture of fresh coriander leaves and gram flour, a traditional Maharashtrian snack
Preparation Time : 10-15 mins
Cooking Time : 25-30 mins
Servings : 4

INGREDIENTS
Fresh coriander leaves, finely chopped 4 bunches

Gram flour (besan) 1 cup

Green chillies, finely chopped 4

Jaggery (gur), grated 2 tablespoons

Salt

Soda bicarbonate a pinch

Turmeric powder 1/2 teaspoon

Oil 2 tablespoons + to deep fry

METHOD
Reserve two tablespoons of chopped coriander leaves for garnish. Combine the remaining chopped coriander leaves, gram flour, green chillies, jaggery, salt, soda bi-carbonate, turmeric powder and two tablespoons of oil. Add enough water to make a thick batter. Ensure that the consistency is not too thin. Pour the batter into a greased tray measuring approximately six inches by six inches by one and a half inches. Steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the wadi. It is cooked if the skewer comes out clean. Remove, cool and cut into one-inch sized cubes. Heat sufficient oil in a kadai and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent kitchen towel. Serve hot, garnished liberally with chopped coriander leaves.