Kothimbir Vadi

Golden bites with a crispy crust revealing a tender, green center. The powerful aroma of fresh coriander balances with the heat of the chili and the crunch of toasted sesame seeds.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 453
• Protein: 12 g
• Carbs: 31 g
• Fat: 30 g

Ingredients

• 200 g Fresh cilantro ( very finely chopped )
• 150 g Chickpea flour ( sifted )
• 50 g Rice flour ( for crispiness )
• 3 piece Garlic ( pasted )
• 2 piece Thai chili ( chopped without seeds )
• 1 tsp Turmeric powder
• 1 pinch asafoetida
• 1 tbsp Sesame seed
• 100 ml Mineral water
• 100 ml Peanut oil ( for frying )
• 1 tsp Gray sea salt
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Preparation of the green base

   Wash and dry the cilantro carefully. Finely chop it, including the stems. In a mixing bowl, combine the cilantro with the minced garlic, grated ginger, sliced chili, turmeric, asafoetida, and salt.

2. Mixing the flours

   Add the chickpea flour and rice flour. Gradually pour in the water while mixing by hand. You should obtain a thick, dense, and sticky dough that pulls away from the sides.

3. Steaming

   Form two cylinders with the dough. Place them in a greased steamer basket. Steam for 20 minutes. A knife blade should come out clean and the texture should be firm to the touch.

4. Crispy finish

   Let cool completely before cutting into one-centimeter slices. Heat the oil in a pan. Brown the vadi on each side until the crust is dark brown and rigid.

Chef's tips

• Do not skip the cooling phase after steaming: if you cut them hot, they will crumble.
• The oil must be very hot to sear the crust instantly without soaking the center with fat.

Storage

Keeps for 3 days in the fridge after steaming. Once fried, eat immediately to maintain the crunch.