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Evenings are just the time when hunger pangs hit most of us the hardest and we naturally reach for snacks that are filling and delicious too. When it comes to selecting these snacks, Maharashtrian cuisine has some of the best to offer. From Vada Pav to Bhajis, from Misal Pav to Ragda Pattice, Maharashtrian snacks are simply to die for. Among these amazing gems is a snack called Kothimbir Vadi.
In Marathi, Kothimbir refers to coriander leaves. So, Kothimbir Vadi is basically a coriander leaves-packed snack made with a base of gram flour or besan. The chopped coriander leaves are added to a batter made of gram flour, which is then cooked until it hardens. Once set, these Kothimbir Vadi are cut into squares and fried before serving. But if you have already tried this snack and are bored with its taste, then here’s a variation that you can explore.
Kaju Kothimbir Vadi is a cashew-packed variation of the Maharashtrian favourite snack. As the name suggests, this version is loaded with both cashew paste and chopped cashews. Along with the herby flavour of the dish, the addition of cashews adds more yumminess and texture too. Cashew is grown widely in states like Maharashtra and Goa, which is why this Kaju Kothimbir Vadi is very popular. Easy to make on any given day, Kaju Kothimbir Vadi can be whipped up by a beginner-level cook too.
Video credit: YouTube/Sanjeev Kapoor Khazana
So, why wait up? Here’s the recipe for Kaju Kothimbir Vadi for you to try out today or any other evening you wish. Trust us when we say that this one will add more flavour and enjoyment to your teatime!
Ingredients:
½ cup cashew paste
2 cup coriander leaves, chopped
¾ cup gram flour
1 tsp carom seeds
1 green chilli, finely chopped
½ tsp red chilli powder
½ tsp turmeric powder
1 tsp tamarind pulp
Salt, to taste
3 tbsp oil
1 tbsp cashews, chopped
1 tbsp coriander leaves, chopped
Water, as required
Method:
1. Place the gram flour in a large bowl.
2. Add the coriander leaves, carom seeds, green chilli, red chilli powder, turmeric powder and salt.
3. Mix well, then add the cashew paste and the tamarind pulp.
4. Mix again and gradually add water to make a thick batter.
5. Heat 2 tablespoons of oil in a pan, then pour in the batter.
6. Keep stirring and cooking until the batter thickens and doesn’t smell or taste raw any more.
7. Grease an aluminium tray with oil.
8. Transfer the batter into the tray and spread it evenly.
9. Quickly sprinkle chopped cashews and coriander on top and press them down.
10. Let the mix rest and cool down until it sets.
11. Once set, cut the Kaju Kothimbir Vadi into squares.
12. Heat 1 tablespoon oil in a hot pan, then add the Kaju Kothimbir Vadi squares.
13. Fry the Kaju Kothimbir Vadi on all sides, then serve hot with chutney and chai.
