Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kothimbir wadi - a popular maharashtrian snack. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kothimbir Wadi - A popular Maharashtrian snack is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Kothimbir Wadi - A popular Maharashtrian snack is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have kothimbir wadi - a popular maharashtrian snack using 12 ingredients and 26 steps. Here is how you can achieve that.
The ingredients needed to make Kothimbir Wadi - A popular Maharashtrian snack:
- Prepare Chickpea flour / besan - (1 cup =200ml cup)
- Make ready coriander Finely chopped packed
- Prepare Rice flour
- Make ready Jaggery Grated
- Get cumin Roughly ground
- Make ready Green chillies finely chopped
- Get Tamarind juice
- Take flour Oil To bind the and deep frying
- Take Baking Soda soda (eating
- Make ready Salt
- Prepare Tamarind
- Prepare Water
Steps to make Kothimbir Wadi - A popular Maharashtrian snack:
- Wash the coriander leaves thoroughly under water, and chop them finely.
- Note: The leaves will still be dripping with water after washing, leave them just the way they are. I use this water to bind the rest of the ingredient.
- Add the chickpea flour, finely chopped green chilies, cumin, grated jaggery,salt, a pinch of soda mix all this together; finally add 2 tbsp of tamarind water*
- Gently get all the ingredients together to form dough, add 1 tbsp of refined oil to bind the dough.
- Once the dough is formed you can make them into small balls and deep fry them.
- Serve with ketchup or green chutney.
- Your quick and easy Kothimbir Wadi’s are ready.
- I want to share with some other methods which I follow at home.
- Steaming: Take the cylindrical dough; put it in a steamer for 15 minutes.
- I don’t have a steamer at home so I took a large vessel and poured water halfway.
- Fill halfway
- Take a colander (see picture) grease it with oil like no body’s business.
- Once the water starts boiling, put the colander on top, put the rolled Kothimbir Wadi dough, cover and stem for 15 minutes.
- Put the rolled dough in the greased colander, cover and cook
- How do you know that the Wadi’s are done: They increase in size; close to double in size and it has a glazed look on top!
- The dough is cooked, remove and set aside
- Remove and set aside for 15 minutes before cutting!
- You can eat them just as, this is the healthy version.
- Steamed Kothimbir Wadi
- None
- Take the steamed Wadi’s and deep fry them; this is my favourite way to eat them.
- Just give it a Tadka: If you want to enjoy the healthy goodness of these tasty bites; avoid deep frying and add a tadka.
- It’s so simple:Take a heavy bottom pan, once heated add 2 tbsp spoon of refined oil, a pinch of asafoetida, 2 green chilies slit lengthwise and cut in half, 1 tsp mustard seeds.
- Once he mustard seeds start popping, pour over the tadka over steamed Kothimbir Wadi’s and garnish with some more coriander
- Soak tamarind in water for half an hour, squeeze out the soaked tamarind and discard.
- Use the water for Kothimbir Wadi's.
So that is going to wrap this up for this special food kothimbir wadi - a popular maharashtrian snack recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
