Kothimbir Vadi

This version of kothimbir vadi is not cooked in pressure cooker. Instead it is cooked in a non-stick pan and then set on a plate. It comes out exactly like the one we get in Marathi restaurants.

Ingredients:

1 cup finely chopped fresh coriander
2 cups besan
2 tbsp curd
2 tbsp roasted peanut powder
1 tsp red chili powder
1 tsp roasted cumin powder (jeera powder)
1 tbsp oil + oil for greasing the plate
Pinch of turmeric powder
1 green chili finely chopped (optional)
Salt to taste

Method
1.  Mix chopped coriander, besan, curd, peanut powder, red chili powder, cumin powder, oil, turmeric powder, green chili and salt into a paste. This should be thinner than bhaji batter.
2.  Cook this mixture in a non-non-stick vessel till it become thick. Stir continuously.
3.  At this stage at 1 more cup of water, mix well. Cook covered on a low flame till the besan is cooked.
4.  While the mixture is cooking, grease a steel plate with some oil.
5.  Spread the hot mixture on the plate and even out using the a vati spread with oil. Don’t use the part of the mixture that sticks to the bottom and is brown (that’s the cooks treat)
6.  Cut the vadi into one inch squares after it cools for a few minutes.
7.  Serve it as is or shallow fry to make it more special.