Tuesday, 5 April 2016

Kothimbir Shepu Vadi !



Kothimbir Shepu Vadi (Coriander Dill Fritters) is one of my favourite snacks these days especially for a cold evening. Vadi is a traditional maharashtrian dish that is made in different ways. It is cooked in stove top. steamed and then just tempered or nowadays microwaved and the fried (deep or shallow).
It is mostly made with kothimbir (Coriander leaves) , but I added shepu (Dill) for added flavor.
It can also be made as a zero oil dish by just making a dough from the ingredients and steaming it or miorwaving it and eaten as such. But deep frying gives it own taste with a crispy outer perfect with tea for a cold evening. 
I will soon post the other variations of vadi to enjoy it guiltfree.

INGREDIENTS

  • 1 cup Gram Flour (Besan)
  • 2 tbsp Rice Flour
  • 1/2 tsp Red chilli powder
  • a pinch of turmeric powder
  • a pinch of hing (asafoedita)
  • 1/2 tsp Chilli paste (or 1 chilli finely chopped)
  • 1/2 tsp Roasted cumin powder
  • 1 tsp Coriander powder
  • salt as needed
  • 1 medium onion (finely chopped)
  • 1/2 tsp Grated Ginger
  • 2 tbsp thick yogurt / curd
  • 3/4 cup water (approx)
  • 3/4 cup finely chopped coriander leaves
  • 1/2 cup finely chopped Dill leaves
  • Oil to deep fry

STEPS

  • Take besan, rice flour and the spice powders, hing, ginger , chilli, salt  etc in a bowl and give a mix.
  • Add yogurt and water and beat to a smooth paste. Add little water at a time and you may need approx 3/4th cup of water.


  •  Add the chopped leaves  chopped onion and give a mix.
  • Pour the mixture in a microwavable vessel spread evenly.


  •  Microwave for 5 minutes in high and check if the mixture is cooked bu inserting a tooth pick.
  • Invert it on a plate and allow it to cool slightly.
  • Cut into desired shape. I made them to sticks as they easy to dip n snack on.


  •  Deep fry them until they become golden brown in color.
  • Serve hot with sauce or chutney of your choice.

NOTES
  • The same recipe can be made just with coriander or with dill leaves.
  • Adjust spices according to taste.
  • Traditionally the besan mixture is cooked on stovetop till it is thickened and nicely cooked and then spread on a plate, allowed to cool, cut into pieces and the deep fried or shallow fried.
  • Instead of cooking on stove top, you can also steam it like dhokla, and then cut into desired shape , deep or shallow fry it.
  • I chose to microwave the mixture as it is less messy and quick. 
  • Crushed roasted peanuts can also be added to the mixture.
  • Calorie conscious people just shallow fry the pieces in a tawa. But deep frying has its own taste and crispiness :)
  • Serve with tomato sauce /imli chutney or Green Chutney.







With Love,

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