Maharashtrian Kothimbir Vadi Recipe,Recipe Link : https://www.tarladalal.com/Maharashtrian-Kothimbir-Vadi-Recipe-Deep--Fried-42069r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Maharashtrian Kothimbir Vadi Recipe, Deep- FriedHere is a special savoury from the kitchens of Maharashtra. Crunchy and aromatic, with the zesty flavour of coriander, ginger and green chillies, these vadis are sure to tickle your taste buds and kindle your appetite! Best enjoyed with sweet and green chutneys, the Maharashtrian Kothimbir Vadi can be served as a starter, or enjoyed as a snack with tea. It tastes heavenly on a rainy afternoon! You can also try other Maharashtrian recipes like the Maharashtrian Pitla or Phodshi Sabji.Preparation Time: 15 minutes.Cooking Time: 20 minutes.Serves 3.1 cup finely chopped coriander (dhania)1½ cups besan (Bengal gram flour)½ tsp turmeric powder (haldi)1 tsp chilli powder½ tsp ginger (adrak) paste½ tsp green chilli paste¼ tsp asafoetida (hing)1 tsp oilSalt to taste¼ cup roasted and crushed peanut powderOil for deep-fryingFor servingSweet chutneyGreen chutney1. Combine the besan, turmeric powder, chili powder, ginger paste, green chilli paste, asafoetida, oil, salt and approx. ¾ cup of water in a deep bowl and whisk well.2. Add the coriander and peanut powder and mix very well.3. Pour into a 150 mm. (6”) diameter greased thali.4. Steam in a steamer for 12 minutes. Cool, demould and cut into equal pieces using a sharp knife.5. Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with sweet chutney and green chutney.