Kothimbir Vadi
Ingredients
- 200 gFresh cilantro (very finely chopped)
- 150 gChickpea flour (sifted)
- 50 gRice flour (for crispiness)
- 3 pcGarlic (pasted)
- 2 pcThai chili (chopped without seeds)
- 1 tspTurmeric powder
- 1 pinchasafoetida
- 1 tbspSesame seed
- 100 mlMineral water
- 100 mlPeanut oil (for frying)
- 1 tspGray sea salt
- 20 gFresh ginger (peeled and grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge after steaming. Once fried, eat immediately to maintain the crunch.
