Saturday, 2 March 2013

KOTHIMBIR CHYA KACHRYA / KOTHIMBIR VADI (TYPE 1)





KOTHIMBIR CHYA KACHRYA / KOTHIMBIR VADI (TYPE 1)

INGREDIENTS

Coriander leaves (chopped)
4 cups
Wheat flour / atta
1 cup
Jowar flour or chickpea flour (besan)
1 cup
Oil
2 tbsp
Chilli pdr
2 tsp
Turmeric pdr
½ tsp
Asafoetida / heeng
¼ tsp
Salt
T.T.
sugar
½ tsp
Sour buttermilk / taak / chaas
As req.


METHOD:

1.       Mix together all the ingredients and make a hard dough using buttermilk. Add 1/4 tsp edible soda and 1 tbsp semolina (rawa) to the dough if needed.

2.       Keep it covered for an hour.

3.       Roll them into finger shaped batons of the same thickness.


4.       Pressure cook them covered. Remove

5.       When they cool cut them in 1 inch pieces.


6.       At this stage you can deep fry them in hot oil till golden brown. Serve hot.

7.       Or heat 1 tsp oil, add rai, jeera , curry leaves and heeng and then add the pressure cooked pieces. Sauté for some time and serve hot.

8.       For kothimbir vadi the same prepared dough is pressed in a plate. The dough in the plate should be atleast 1 inch thick.

9.       Pressure cook the same till cooked.

10.   Remove and cool. Cut them in diamonds and deep fry. Serve hot kothimbir vadi as a snack.