Kothimbir Vadi high Protein Maharashtra snack Dhaniya ke Pakode Chef Ranveer

KOTHIMBIR VADI - A traditional Maharashtrian and Gujarati snack, but I have my own selfish reasons for making this..Dhaniya!!! :)

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KOTHIMBIR VADI
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4

Ingredients
For Steamed Kothimbir Vadi (Home Style)
2 cups Gram flour,
cup Rice flour,
Salt to taste,
1 tsp Sugar,
2 tsp Ginger Garlic paste,
tsp Turmeric powder,
tsp Degi red chili powder,
tsp Garam masala (optional)
A pinch of asafoetida (optional)
tsp Black peppercorns, crushed (optional)
cup Curd, beaten,
cup Water,
1 tsp white Sesame seeds,
1 cup Coriander leaves, chopped,
1 tsp Oil,

For Cooked Kothimbir Vadi
2 cups Gram flour,
cup Rice flour,
Salt to taste,
2 tsp Sugar,
2 tsp Ginger Garlic paste,
tsp Turmeric powder,
1 tsp Degi red chili powder,
tsp Garam masala (optional)
A pinch of asafoetida (optional)
tsp Black peppercorns, crushed (optional)
cup Curd, beaten,
4 cups Water,
2-3 tsp Oil,
1 cup Coriander leaves, chopped,
1 tsp white Sesame seeds,
tsp Black peppercorns, crushed (optional)
2 no. Green chili (less spicy & finely chopped)

For Chutney
cup Tender Coriander stems,
1 tsp Sugar,
Salt to taste,
inch Ginger (peeled & roughly chopped)
2 no. Garlic cloves,
2-3 no. Green chillies (less spicy & broken into half)
2-3 tsp Oil,
1 medium raw Mango (peeled & roughly chopped)
cup fresh Coconut, roughly chopped, (optional)

For Tempering
1 tbsp Oil,
tsp Sesame seeds,
tsp small Mustard seeds,
2 sprig Curry leaves,

Other Ingredients
Oil for greasing,
white Sesame seeds,
Oil for shallow fry,

For Garnish
Prepared Tempering,
Coriander sprig,

Process
For Steamed Kothimbir Vadi (Home Style)
In a bowl, add gram flour, rice flour, salt to taste, sugar, ginger garlic paste, turmeric powder, degi red chili powder, garam masala, asafoetida, curd, water, white sesame seeds, coriander leaves and make a semi soft dough.
Add oil and mix it well. Keep it aside to rest for 8-10 minutes.
Take a dish or plate and grease it with oil.
Apply water on the palms, transfer it to a tray and spread it evenly.
Sprinkle some sesame seeds and transfer it to a steamer, cover it with the lid and cook it for 15-20 minutes on medium flame.
Keep it aside to cool down at room temperature. Demold the kothimbir vadi and cut it into pieces.
Heat oil in a kadai, add kothimbir vadi and fry until golden brown.
Transfer it to a serving dish and finish it with prepared tadka.
Garnish it with coriander sprig and serve with prepared chutney.

For Cooked Kothimbir Vadi
In a bowl, add gram flour, rice flour, salt to taste, sugar, ginger garlic paste, turmeric powder, degi red chili powder, garam masala, asafoetida, crushed black peppercorns, curd, water and make a lumps free batter. Add oil and mix it well.
In a kadai, add the mixture and cook it until it thickens on medium flame.
Add coriander leaves, white sesame seeds, crushed black peppercorns and cook it for 4-5 minutes until it leaves the edges.
Add green chillies and mix it well. Transfer it to a greased tray and spread it evenly.
Transfer the tray into the refrigerator and let it set aside for a while.
Demold the kothimbir vadi and cut it into pieces.
In a kadai, heat oil, add kothimbir vadi and shallow fry until golden brown.
Transfer it to a serving dish and finish it with prepared tadka.
Garnish it with coriander sprig and serve it with prepared chutney.

For Chutney
In a mixer grinder jar, add tender coriander stems, sugar, ginger, garlic, green chillies, oil, raw mango, fresh coconut and grind it into a smooth paste.
Keep it aside for further use.

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