Kotambir Vadi is a delicious protein-packed snack from Maharashtrian Cuisine. It’s crisp on the outside and soft inside, a perfect anytime snack.
Having a close Maharashtrian friend, I truly feel blessed. She is an excellent cook and while we were neighbours I enjoyed this cuisine very often. The Koshambirs, the Stuffed Potatoes, Missal Pav are just a few on my mind right now. It’s sad that we both live in different areas and are not able to enjoy those delicious meals anymore. But yes the Kotambir Vadi that she made was awesome. I had learnt from her, but obviously, her version was totally out of the world.
Kotambir Vadi is the Maharashtrian name for this snack. It’s made of chickpea flour and lots of Kotambir – which is Kotmeer or coriander leaves. After steaming the snack, you have to allow it to cool down a little so you can cut it into pieces. Next step is to deep fry these squares, or you could even shallow fry them. Well, I didn’t do either! I served these right away.
I have made this vadi before too, but every time I make these I follow a different recipe. This time I have added some peanuts which really enhance the taste. We have a Maharashtrian restaurant here that we visit regularly and their Vadi is absolutely awesome, wish they would add more Kotambir to it.
Anyway, let’s check the recipe –
2 cups coriander leaves
1 cup besan
1/2 tsp turmeric powder 1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 green chilli, finely chopped
1 tsp ginger garlic paste
1 tsp sesame seeds
2 tbsp peanuts, coarsely ground
1 tsp lemon juice
Salt to taste
1/4 cup water
Wash and chop the coriander leaves finely.
Add besan and mix well.
Add turmeric powder, chilly powder, cumin powder, coriander powder, chopped green chilly, ginger w paste, sesame seeds, peanuts, lemon juice and salt.
Mix very well and bind to a soft dough with water.
Spread the dough into a greased steel plate.
Steam for 7-8 minutes.
Remove from the steamer, cut into pieces.
Deep fry these pieces to a golden. (optional )
Check out some of the Maharashtrian recipes –
Day 3 Motichoor Cheese Cake
Day 6 Rabdi
Week 2 Gujrat – City Specific Specialities
Day 9 Tum Tum – Nadiad Special
Day 12 Limbu Mari ne Sev
Week 3 Gujrat Festival Special
Day 13 Bajri na Vada
Day 14 Methi Poori
Day 15 Fulwadi
Day 16 Farsi Poori
Day 18 Besan Sev
Week 4 State Specials
Day 20 Handvo – Gujarat Special