जगातील सोप्पी कोथिंबीर वडी | आतून हलकी बाहेर कुरकुरीत न वाफवता कोथिंबीर वडी | Kothimbir Vadi

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सोपी आणि झटपट होणारी कोथिंबीर वडी करण्यासाठी लागणारे साहित्य
• २ कप / ३०० बेसन
• १/२ कप / ७५ ग्रॅम तांदळाचं पीठ
• चवीनुसार मीठ
• १/२ चमचा हळद
• २ १/२ कप / ५०० मिली पाणी
• २ मोठे चमचे तेल
• २ मोठे चमचे लसूण-हिरवी मिरची-ओव्याचा ठेचा (१०~१२ लसूण पाकळ्या, १०~१२ हिरव्या मिरच्या, १/२ चमचा ओवा)
• १/२ चमचा जिरं
• चिमूटभर हिंग
• १/२ चमचा लाल तिखट (ऐच्छिक)
• ५ कप बारीक चिरलेली कोथिंबीर
• चवीनुसार मीठ
• १ मोठा चमचा पांढरे तीळ
• तळण्यासाठी तेल

मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link - https://www.amazon.in/dp/B0DCJSQ9QY?r...

00:00-Introduction
01:02-Cleaning Coriander
02:05-Making batter
02:56-Steaming the mixture
06:30-Spreading the batter into a tray
07:26-Cutting vadi
07:58-Frying the vadi
08:44-Serving

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#kothimbirvadirecipe #kothimbirvadi #madhurasrecipemarathi #madhurasrecipefoodie #streetfood #indiandessertrecipe #indiancuisine

Let’s see how to make easy and quick kothimbir vadi today. This is a traditional Marathi recipe. It is a delicious crispy snack made from coriander and besan. This recipe is a little different form traditional one, a little easier to follow. You can have this at any time of the day either shallow or deep fried. Today’s recipe is an instant version. There is no need to steam the vadi but you can directly fry it. It will save your time and tastes just awesome. It turns out nice and crispy. This kothimbir vadi, though we are following a different method than a traditional one, turns out light and crispy. What’s more, you can store it in Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 2 cups / 300 gm Besan
• 1/2 cup / 75 gm Rice flour
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 1/2 cup / 500 ml Water
• 2 tbsp Oil
• 2 tbsp Garlic-Green chili-Ajwain paste (10~12 Garlic cloves, 10~12 Green chilies and 1/2 tsp
Ajwain blended into coarse paste)
• 1/2 tsp Cumin seeds
• A pinch of Hing
• 1/2 tsp Red chili powder (Optional)
• 5 cups finely chopped Coriander leaves
• Salt to taste
• 1 tbsp white Sesame seeds
• Oil for frying

Method:
• Mix besan, rice flour, turmeric powder and salt well together in a bowl and add water to make
batter. We want pouring consistency batter.
• Heat up oil on medium heat in a pan and add cumin seeds.
• When cumin seeds splutter, add hing, garlic-green-ajwain paste and fry it together for about a
minute.
• Add red chili powder and mix well. Adding red chili powder is optional. You can skip it if you don’t
want.
• Add coriander leaves and fry it well for about 3-4 minutes.
• When coriander leaves are almost cooked add the besan batter and salt and mix well.
• Cook the mixture well until the mixture comes together like dough for about 5-6 minutes.
• When the mixture begins to dry out, spread it well in the pan and cover it with a lid.
• Steam the mixture on low heat for just about 5 minutes.
• Grease a tray or deep dish well with oil and sprinkle sesame seeds at the base.
• Transfer the steamed mixture into the tray and spread it evenly. Press the mixture well.
• Let the mixture cool down completely.
• Cut it into pieces and take the pieces out.
• Heat up oil on high heat and when the oil is hot enough, turn the heat to low.
• Drop vadi in hot oil and fry it well from both sides.
• When the vadi is fried well from both sides, take it out, drain excess oil and transfer it on a wire
rack. Kothimbir vadi is ready.

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