Kothimbir Wadi made with Sorghum/Jowar recipe

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.