Tuesday, 23 July 2013

KOTHIMBIR VADI / कोथिंबीर वडी (TYPE 2)

KOTHIMBIR VADI / कोथिंबीर वडी TYPE 2


Coriander leaves chopped
2 ½ cups
Garlic cloves
Around 12 – 15 cloves
Green chillies
7 – 8 nos
Rice flour
1 cup
Besan / chick pea flour
1 cup
For deep frying
Haldi / turmeric pdr (optional)
½ tsp


1.       Thoroughly wash the coriander leaves. You can also take tender stems. Allow to drain well.

2.       Keep to drain off the moisture for around an hour. Then finely chop the coriander leaves.

3.       Grind together the garlic and the green chillies. Add it to the coriander leaves.

4.       Add in salt, haldi and the rice flour. Slowly add in the besan as required. Add only as much that fits in the moisture of the washed coriander leaves. Make into a dough. If it is too dry and crumbly then sprinkle very little water as needed.

5.       Oil your hands to make the dough if required so that it does not stick to your fingers..

6.       Roll them into large cylindrical batons.  Steam them for around 30 – 40 min till they are firm.

7.       Remove and allow to cool completely.

8.       Slice  them in 1 inch thick rounds and deep fry till golden brown.