Coriander Cutlets (Kothimbir Vadi) Recipe:
A popular Maharashtrian snack with the excess amount of oil cut down in our ‘Kothimbir Vadi’ recipe here.
This is a traditional Maharashtrian dish made as a side dish during Lunch/Dinner, can be had as snacks with Tea or is consumed as a starter for any occasion/part/ Get-together. A traditional variation may ask for a lot of oil while kneading the dough, however we have not used any here while kneading to make it a healthier snack, well for those who do not mind the extra oil you may replace water with atleast 2-3 tbsp oil while kneading.
Though this may otherwise appear to be simple, but extra precaution has to be taken for the cooking time as overcooking will result in the cutlets going too hard. So lets take a quick look at the Ingredients before moving on to the recipe.
Ingredients (Serves 4):
- 1 large Bunch Coriander (approx 2 cups)
- Gram Flour/ Chana dal aata (1 cup)
- Rice flour 2 tablespoons
- Garam Masala powder 1 teaspoon
- Turmeric powder 1 teaspoon
- Red chili powder 2 teaspoon
- Salt as per taste
- Olive Oil as per need
- Wash Coriander and chop fine.
- In a bowl add flours, chopped coriander and Garam Masala, Turmeric powder, red chili powder and salt as per taste. Mix well using hands. Keep adding little water every time and roll it in a dough ball (make 2-3 rolled dough as shown in the snap so that the cook well).
- Place the rolled dough in a vessel coated with a thin layer of oil from inside so that the dough does not stick to the vessel. Keep it in a steamer for 15 mins as shown in the snap.
- The rolled balls will have a harder outer crust and a softer cooked inside once done. Allow to cool.
- Cut out in forms and shape you desire and keep aside.
- Heat olive oil in a Frying pan and shallow fry the cutlets till they are golden brown.
- Serve hot with Sauce. Add some mint for garnishing.
You may also like;