When I first came to Mumbai, I used to be awe struck at the
coriander leaves heaped at the “sabji mandi”. And people bought them in
bundles. Big bundles! Our use of these leaves was restricted to RASAM, SAMBAR
& KORMA. I was very curious to know what they did with this. I struck a
casual conversation with one such buyer. Seeing my struggle with the local
language I think she guessed I was an outsider & was only too happy to
share a few traditional recipes on the spot. Kothambir Vadi was one of
them. It’s a tasty snack, which can be steamed & stored in the refrigerator
to be fried when required.
INGREDIENTS:
Coriander leaves: 2 cups heaped
Besan/chick pea flour: 1 cup
Whole wheat flour: 1 tbsp
Ginger-garlic-green chilli paste: 2 tsp
Turmeric powder: ½ tsp
Red chilli powder: ½ tsp
Asafoetida powder: ½ tsp
White sesame seeds/til: 1 tbsp
Peanuts: 3 tbsps crushed
Ajwain/carom: 1/2tsp
Lime juice: 1 tbsp
Refined oil: 2 tbsp + for frying
Baking soda: ¼ tsp
Sugar: 1 tbsp
Salt to taste
METHOD:
In a large bowl, mix all the ingredients together with about three
fourth cup of water to a thick dropping consistency.
Transfer onto a grease plate & steam till the centre is set.
Cool & cut into any shape & deep fry.
Serve with any sauce or chutney.
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