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Kothimbir Vadi



  • Besan – 250 gm
  • Chopped fresh coriander – 3/4 cup
  • Lemon Juice – 1 tbsp
  • Sugar – 1/2 tsp
  • Green chillies,chopped – 1 tsp
  • Roasted sesame seeds – 2 tsp
  • Turmeric powder – 1/4 tsp
  • Garam masala – 1/4 tsp
  • A pinch of asfoetida
  • Oil for frying
  • Salt to taste


  • Mix coriander leaves, chickpea flour, turmeric, green chilli
    chopped, garam masala, asfoetida, rice flour, salt, sesame seeds
    and oil in a mixing bowl.
  • Add water to make a very soft dough, shape in cylinders and
    steam for 12-14 minutes on low flame intensity. Insert a knife
    into the steamed dough and if it comes out clean, then it is
    cooked. Let it cool to room temperature.
  • Cut into square pieces and shallow fry them till golden brown
    and crisp on both sides.
  • Serve hot with coconut chutney.

By Chef Gautam Mehrishi
Corporate Chef,
Sun and Sand Hotel, Mumbai

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