Besan (gram flour) is such a versatile ingredient. It can be used to make pakoras, dhoklas, cheelas, kadhis, laddoos, and so much more! One of the regional Indian cuisines that features besan quite prominently is Maharashtrian cuisine. Many traditional Maharashtrian recipes require besan as a central ingredient. It is especially used for making mouth-watering snacks. Among the most popular ones you might have heard of is kothimbir vadi. And today, we are going to a unique version of this beloved classic: Kaju Kothimbir Vadi.
Also Read: How To Make Spicy Maharashtrian Patwadi Rassa At Home (Easy Recipe Inside)
What Is Kothimbir Vadi?
Kothimbir Vadi is a traditional Maharashtrian delicacy made using coriander leaves and besan. (Kothimbir is the Maharashtrian word for coriander of kothmir). This snack is often served in the form of lightly crisp greenish squares that are rather soft and flavourful on the inside. But our focus for today is on kaju kothimbir vadi. This is a simple yet delicious twist on the classic version. The addition of kaju (cashew nuts) takes this treat to the next level, in terms of taste, texture as well as nutritional value. You should try it for yourself and see!
Is Kaju Kothimbir Vadi Healthy?
The base ingredients of kothimbir vadi - besan and coriander - are nothing but wholesome. Besan is rich in fibre and protein. It can help keep you satiated for longer. Coriander leaves are high in antioxidants and can greatly boost your overall health. Cashews contain healthy fats, protein as well as minerals that can benefit you. Kothimbir vadi is first steamed and then shallow-fried. Although the latter step increases the calorie content, it is still less than that of deep-fried snacks. Hence, you can occasionally indulge in this yummy treat without any guilt.
Also Read: 7 Healthy Snacks You Can Enjoy With Your Evening Tea
How To Make Kaju Kothimbir Vadi At Home | Easy Recipe For Maharashtrian Kothmir Vadi With Kaju By Vikas Khanna
In a bowl, combine chopped coriander leaves, besan, cashew nuts, turmeric powder, chilli powder, chopped green chillies, tamarind pulp and salt to taste. Add 1-2 cups of water to form a thick batter. Next, heat oil in a pan or kadhai and pour in the batter. Cook it until you get a dough-like consistency. Later, evenly spread this batter-dough onto a greased plate/ tray/ thali. Once cooled, steam it for around half an hour until it is set. Cut the mixture into squares and then shallow fry them until they turn golden and crisp. Serve hot with dry garlic chutney or coconut chutney (with mint and coriander). You can pair it with your evening cup of tea for a wholesome experience.
Do you want to try another coriander-based Maharashtrian snack? Then we highly recommend Pudachi Wadi. It is packed with the goodness of many spices and traditional ingredients. You are sure to love its crispiness too. Find the recipe here.
Also Read: Love Maharashtrian Food? Try These 7 Easy Recipes Ready In Under 30 Minutes
About Toshita SahniToshita is fuelled by wordplay, wanderlust, wonderment and Alliteration. When she is not blissfully contemplating her next meal, she enjoys reading novels and roaming around the city.