Kothimbir Wadi is a Maharashtrian delicacy made from fresh coriander and besan (gram flour).It is consumed in steamed, shallow-fried, baked, or deep-fried form with food and even as a snack.
The way in which Kothimbir wadi is made varies from region to region and varies even in every household. But the basic ingredients remain the same. This time I have given the traditional recipe a slight twist by changing one of its core ingredients i.e. besan. I have replaced besan with jowar flour. And guess what, it turned out pretty amazing. That’s exactly why it is here on the blog too.
Kothimbir Wadi
Ingredients:
Fresh coriander leaves ( From the local farmers market) – 1 bunch i.e. approx 2 cups ( washed, cleaned, and dried under the fan to remove moisture)
Jowar flour- 1 to 1 1/2 cups
Red chili powder-2 tsp
Turmeric-1 tsp
Salt as per taste
Ginger- garlic- optional ( * I have not used it)
Sesame seeds-3tbsp
Water- 1-1 1/2 cup
Oil ( For kneading and shallow frying)- 2+4 tsp
Procedure:
- Take fresh coriander leave and chop them finely.
- Add the red chili powder, turmeric, and salt to it.
- Mix in the Sorghum/jowar flour. Knead it properly.
- Using additional water knead the dough. Almost like the Roti/flatbread dough consistency.
- Finally, use oil for kneading.
- Make long cylindrical structures with the dough. Roll them in sesame seeds and keep them for steaming in a steamer ( 15 mins) or pressure cooker (2 whistles).
- Once done, remove it and let it cool. Cut into cylindrical discs.
- The wadi can be consumed just like that steamed or can be further shallow/ deep-fried as per choice.
- Serve hot with homemade ketchup or green chutney. Or you can just have it plain. It tastes delicious.
Special note: Steamed and Shallow fried is a healthier option.
Kothimbir wadi with Jowar
Equipment
- Mixing bowl
- steamer
- pressure cooker
Ingredients
- 2 Cups Fresh coriander leaves
- 1-1.5 Cups Jowar flour
- 2 tsp Red chili powder
- 1 tsp Turmeric
- 3 tbsp Sesame seeds
- 1-1.5 cup Water
- 1 tsp Salt *as per taste
- Ginger Garlic *optional
- 6 tsp Oil
Instructions
- Take fresh coriander leaves which have been washed and dried. Chop them finely.
- Add in the red chili powder, turmeric, and salt to it.
- Mix in the Sorghum/jowar flour. Knead it properly.
- Using additional water knead the dough. Almost like the Roti/flatbread dough consistency.
- Finally, use oil for kneading.
- Make long cylindrical structures with the dough. Roll them in sesame seeds and keep them for steaming in a steamer ( 15 mins) or pressure cooker (2 whistles).
- Once done, remove it and let it cool. Cut into cylindrical discs.
- The wadi can be consumed just like that steamed or can be further shallow/ deep fried as per choice.
- Serve hot with homemade ketchup or green chutney. Or you can just have it plain. It tastes delicious.