Kothimbir Wadi- Mother’s day special
Posted On 05/12/2019
Mother’s day is around the corner and I was thinking of the things my mother loves. Gosh! the list is simple and short. Roses and jasmine(that’s how I got my name), simple food, 80’s bollywood masala movies and lots of giggles. 90’s kids had really cool Moms I’d say.
I remember weekends especially in monsoons, I experienced a lot of Kothimbir wadi happening at home courtesy- MOM. Which led to my love for Kothimbir wadi. She would make rice and dal in pressure cooker and along with them steamed Kothimbir wadi would be peeping out. These wadis would then be slightly roasted in minimum oil and Uff! crisp Kothimbir wadis would be served with simple lunch of roti, sabji and dal-rice. Well that was our fancy thing to eat on the weekends back in those days.
What is Kothimbir wadi?
Kothimbir wadi is a Maharashtrian snack made of fresh coriander and gram flour. This recipe is gluten-free, extremely easy and fail proof. These wadiz are usually steamed and then shallow fried or can be eaten non-fried, so it turns out to be a quick and simple snack with no oil/ minimum oil.
Mother’s day for long distance Mother daughter duo..
It’s been 2 years away from my mother and this fact makes me even more nostalgic. I miss her everyday and especially on days when I make Kothimbir wadi. So this Mother’s day I thought of making Kothimbir wadi, reminisce the good times with her on call and send lots of love and best wishes for health.
I made these Kothimbir wadi along with tea and video conference-d my mother. We spoke of the good times and it felt good to be close to her once again offcourse with my beloved Kothimbir wadi.
Kothimbir Wadi- Mother's day special
Author: Jui Kulkarni
Recipe type: snacks
- 1 bunch of coriander
- 2 cups of gram flour
- 2 tsp of chili powder
- 1 tbsp carom seeds
- 1 tsp of turmeric seeds
- 1 tsp of Garam masala
- 1 tbsp of fennel seeds/ fennel powder
- 2 tbsp of oil
- salt per taste
- 1 cup of water
- Wash the bunch of coriander and pat dry on a kitchen towel.
- Separate the coriander leaves from stems, you can use some of the delicate stems too.
- Chop these leaves and stems finely and transfer it to a miixing bowl.
- Add gram flour, fennel seeds, turmeric, chili powder,carom seeds, garam masala and salt.
- Mix everything together.
- Add water as required.
- Do not over add water or the wadi mixture will become watery. The coriander leaves already has some reserved water in the leaves.
- Form a dough out of the mixture.
- Brush oil on a steel bowl and transfer the mixture to it.
- Steam cook this wadi in pressure cooker until 1 whistle.
- Once done, turn off the flame and let the steam wear off.
- Remove the wadi bowl and slowly cut the steam wadis into small squares.
- You can eat as it is or simply shallow fry them until crisp.
While mixing if the mixture gets watery, adjust gramflour to get a thicker dough like texture.
How the dough should look like this. It will be slightly gooey and almost like a dough.
After steaming the Kothimbir wadi
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.