Kothimbir Vadi with Hare Pyaz Ki Chutney
Kothimbir Vadi, also known in elder tongue as Kothambir Wadi, doth mean, in the Queen’s language, "Coriander Wedges" — a savoury delicacy much favoured in the western lands of Maharashtra. This noble preparation is wrought from a generous handful of fresh coriander greens, blended with besan, the flour of Bengal gram, yielding a dish both humble and wholesome.Coriander, or Dhania, that most cherished of Indian herbs, bringeth not only fragrance but also bountiful nourishment. The leaves are finely chopped and mingled with gram flour and mild spices, then steamed till firm, and thereafter carved into neat squares or wedges. These may be consumed as they emerge from the steamer, soft and earthy, yet the more favoured custom is to fry them lightly, until they attain a golden crust — crisp without, tender within.To lend a gentle nuttiness, some wise cooks do add sesame seeds or crushed peanuts into the batter. Should one find oneself wanting for coriander, young spinach leaves may be employed in its stead, though the flavour shall differ.Once steamed and cooled, the Vadi may be served plain or may be further enhanced by a tempering of mustard seeds, curry leaves, and perhaps a final sprinkling of fresh coriander — or else shallow-fried or deep-fried to rich perfection.A chutney, mark you, is not mere accompaniment but a necessity. For gram flour, noble though it is, doth oft leave the tongue a little parched. Thus, a chutney of hare pyaz (spring onions), ground to a piquant relish, lends gentle pungency and moisture. This verdant preparation is both pleasing to the taste and salutary to the body and may grace many a dish beyond the Vadi itself.
Ingredients
For Vadi
- Coriander (roughly chopped) – 3 cups
- Besan (chickpea flour) – 1cup
- Salt – to taste
- Chilli powder – ¾ tsp
- Turmeric – ½ tsp
- Garam masala – ½ tsp
- Green chilli chopped – 1no
- Cumin powder – 2 tsp
- Sugar (optional) – 1tbsp
- Heeng – ½ tsp
- Til (Sesame) – 3tbsp
- Lemon – ½ no
- Rice flour – ¼ cup
- Water – 3-4tbsp
- Oil – 1tbsp + ½ cup
Hare Pyaz Ki Chutney
- Spring onion chopped – 2 cups
- Mint – ½ cup
- Coriander – ½ cup
- Green chilli – 1no
- Ginger chopped – 2tsp
- Black salt – ¾ tsp
- Salt – to taste
- Chaat masala – 2 tsp
- Lemon – 1no
- Curd (thick) – ½ cup
- Ice Cubes – few
- Water – a dash
Instructions
For Kothambir Vadi
- Wash the chopped coriander in water, shake off the excess and place in a parat or a platter. Add besan, salt, chilli, turmeric, garam masala, green chillies, cumin sugar, Heeng, til, lemon, rice flour and water. Now mix then up and gently mash up the ingredients with your hands for 5 mins.
- This gentle mashing will allow coriander to start losing its water and make the ingredients come together as a dough ball.
- Make sure not to add excess water nut just a few spoons as mentioned in the ingredient list. Once it comes together drizzle oil and keep aside. Take a glass bowl, a deep steel plate or any bowl that can be used for steaming. Apply a little oil on the inside of the bowl and place the Kathambari dough in it. Using your fingers press it to level it from all sides. I am using a glass bowl of this dimension 13.5cmx13.5cmx3.5cm (L x B x H).
- You can steam this in a steamer for 15mins if you have a steamer at home. The other way is to boil water in a large handi, place a metal ring or katori. On this ring or Katori place the bowl to steam, just make sure that water should not touch the bowl. Steam for 15mins and then remove.
- Give rest for 5mins and then run a knife on all the sides to loosen it. Upturn the kothambir Vadi on to a chopping board and then cut them into squares.
- Heat a pan and add ½ cup oil. Now shallow fry the wadis on medium heat till they brown, turn them to the other side and brown them again.
- Remove and serve them hot with chutney.
For Hare Pyaz Ki Chutney
- Add all the ingredients in a mixer grinder and grind it to a fine paste. Remove to a bowl and serve. This chutney can be kept for maximum of 3 days in a fridge.
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