Jowar Kothimbir Vadi (Vegan and Gluten Free)

It is turn today for kothimbir vadi, a spicy and locally popular snack from the state of Maharashtra. As the name suggests, kothimbir or the cilantro is the star of the dish. Cilantro is not used as a garnish here but forms a major component of the dish. If you leave out cilantro, it no longer would be a kothimbir vadi. The spicy and crispy vadis are delicious to snack on or even work as a light meal. 

A thick batter made with chickpea flour, aromatic cilantro and flavorful spices is steamed and then cut into desired shapes. The batter can be pan fried or steamed, cut into pieces and fried. In case of steaming, if the batter resembles a thick dough, then it can be shaped into rolls and steamed like Gujarati muthias and then cut into slices. If the batter is slightly on the pourable side (like mine is in this post) then it can be poured into a container and steamed. The steamed vadi can be eaten as it is if one wishes to keep it healthy. Or they can be deep fried or shallow fried or even air-fried until golden and crisp making it an enjoyable treat with a cup of coffee / tea or can be eaten even as a dinner. 

I have a favorite recipe of kothimbir vadi which gets made now and then in my home. In fact, it was made three times in the past two months, of course with different flour bases. Chickpea flour is of course the original base of a kothimbir wadi recipe and sorghum flour can also be used. I have tried even with bajra / millet flour and it works fine too. Today's version uses jowar flour / sorghum flour along with chickpea flour. The original recipe is healthy and protein packed on it's own but I keep changing the flour base just for variation. I would recommend not to skip the frying part for this jowar kothimbir vadis. The crispy vadis are a treat and the shallow frying doesn't need much oil. I skip garlic from the recipe but feel free to add it if you like it.

Ingredients: (Yield - 2 or 3 servings)
1 cup tightly packed cilantro leaves / 1 big bunch
1/2 cup sorghum flour / jowar flour 
1/2 cup chickpea flour / besan
1/4 cup rice flour
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. or more red chili powder 
1 heaped tsp. white sesame seeds
1 heaped tsp. cumin seeds
1 tsp. green chili paste
1 tsp. ginger paste or grated
1/4 tsp. baking soda
1 tsp. lemon juice
3/4 cup + 2 tbsp. water
Oil for shallow frying

Method:
* Wash and drain cilantro. Chop them roughly.

* Sieve chickpea flour. Add all ingredients to a bowl, except the water and oil.

* Mix all the ingredients well. (Note that turmeric and baking soda react and the dish may end up looking orange / red. Use a tiny quantity of turmeric and if the final dish looks different colored than yellow, don't be alarmed.) 
 
* Add about 3/4 cup water next and combine to mix. Add a little extra if needed to make a thick batter and stir well to remove any lumps if present. (I needed 2 tablespoons extra.)

* Grease a plate with at least one inch depth and pour the batter into it. Steam until a skewer inserted in the middle comes clean. (The final dish doesn't rise much and so choose a plate or container enough to hold the batter. I steamed in my pressure cooker with out the weight on. It took me around 30 minutes on low-medium flame.)

* Remove the steamed vadi from the steamer and let it cool a bit. 

* Then run a knife around the edges and flip over to unmold it. Slice into desired shapes - square, diamond or wedges. Pan fry or air fry the slices if vadis need to be crispy.
* Heat oil in a skillet / pan and Add as many vadi pieces as the pan can accommodate. Fry until the bottom side of the vadis turn crispy and golden.

* Flip and fry until the other side of the vadis turn crisp and golden brown too.  Repeat the frying part with the remaining vadi pieces.

* They are spicy on their own but can be served with ketchup. sauce or a chutney.

So far my recipes in the series,

First week - Indian Traditional Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat, India
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

Jhal Muri

Roasted Phool Makhana
Kalmi Vada Chaat
Spicy Corn Chaat

Fourth Week - Regional Snacks 
Aakukoora Pappu Chekkalu
Millet Handvo (Baked Version)
Ratlami Sev

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