ऐसी मज़ेदार नयी रेसिपी जिसे देखते ही बनाने का मन करेगा | Kothimbir Vadi | Maharashtrian Snacks Recipe
🌱 Did you know that Kothimbir Vadi is not just a snack, but a taste of Maharashtra’s rich culinary heritage? This irresistible Maharashtrian delicacy, made from fresh coriander leaves, is loved by many for its vibrant flavor and crunchy texture. Traditionally deep-fried, I have found a healthier and equally delicious way to enjoy it—shallow frying!
By using Malaysian Palm Oil for my Kothimbir Vadi, I’m making a conscious choice for both my health and taste buds. 🌾 Did you know that Malaysian Palm Oil has zero transfat. It helps maintain cholesterol levels while giving my vadis that perfect crispiness and freshness ! Plus, since it absorbs less oil, my vadi stays fresh and tasty from all sides without being greasy. Yum!
And contrary to all the negative news being shared on social media or WhatsApp, actually Palm Oil has high smoke point and it does not release any harmful substances. Check out these news article and research links on Palm Oil, which I really enjoyed and learning from.
📰 NewsToday -
https://newstodaynet.com/2024/11/29/d...
📰 HealthSite -
https://www.thehealthsite.com/fitness...
Ingredients :
1 tsp cumin
Small piece of ginger and 3-4 garlic
3-4 green chillies
1.5 cup gram flour(besan)
1 tsp carom seeds
1/2 tsp turmeric powder
Salt as per taste
1 1/2 cup water
A Pinch of asafoetida powder
1 1/2 tbsp White sesame seeds
1 1/2 tsp coriander-cumin powder
1 tsp red chilly Powder
2 cup finely chopped coriander
Malaysian Palmoil
1 tsp mustard seeds(and ajwain - optional)
Method
Take 3-4 garlic, green chillies and a small piece of ginger.
Add 1 tsp cumin for crushing. This will give a nice aroma.
Crush this coarsely.
For Making Batter:
Take 1 1/2 cup of gramflour.
Add 1/2 tsp carom seeds, a pinch of turmeric and salt. Now add 1.5 cup water little at a time and make a thin batter
Once the oil is heated, add coarsely crushed mixture which we had prepared.
Cook lightly ginger & garlic. Do not make it brown
Add a pinch of asafoetida & 1.5 tbs white sesame seeds.
Do not skip sesame seeds, it is very important in Kothimbir Vadi.
It gives a nice crunch. Now add spices. Add 1.5 tsp coriander-cumin powder & 1 tsp chilli powder.
Keep flame slow & add gramflour mixture.
Keep stirring. Continuously stir until thick batter.
After 5 mnts of adding gramflour, add 2 cups of fresh washed & finely chopped coriander leaves.
Keep quantity of coriander leaves more than gramflour. Mix & cook on medium-low flame stirring.
Keep stirring continously or it tends to stick to the bottom.
Once it leaves the sides, set it in the tray.
Take a greased and sprinkle some white sesame seeds in it (optional).
Place the mixture in the tray & spread immediately.
Spread the mixture when hot or it will not take shape if cold.
Leave it till it comes down to room temp.
Once the vadi is cooled, cut into small squares.
Shallow fry.
Hot and crispy Kothimbir Vadi is ready.
Embrace the flavors of Maharashtra while taking care of your health! Get ready to delight in a plateful of freshly made Kothimbir Vadi that everyone will love!
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Love M #ChefMeghna
#KothimbirVadi #MaharashtrianCuisine #HealthyCooking #SnackTime #CrispyGoodness #MalaysianPalmOil #FoodieFeatures #CholesterolFriendly #InstaYummy #CulinaryHeritage #HomemadeDelights #CookingAtHome #FoodieFun #MPOC #MalaysianPalmOil
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00:00 - Making Kothimbir Vadi
00:36 - Preparing Batter
01:33 - Batter consistency
01:57 - Benefits of Palm Oil
02:52 - Add sesame seeds
04:15 - Cooking the vadi
05:30 - Shallow Frying
06:25 - Plaing Time
06:40 - Meghna tasting Kothimbir Vadi
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