Coriander Cutlet (Maharashtrian Kothimbir Vadi) | How to make Coriander Cutlet (Maharashtrian Kothimbir Vadi)

By U K  |  10th Mar 2016  |  
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  • Coriander Cutlet (Maharashtrian Kothimbir Vadi), How to make Coriander Cutlet (Maharashtrian Kothimbir Vadi)
Coriander Cutlet (Maharashtrian Kothimbir Vadi)by U K
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    6

    People

45

0

About Coriander Cutlet (Maharashtrian Kothimbir Vadi) Recipe

A Maharashtrian snack also known as Kothimbir (Coriander) Vadi (cutlet). A side dish during Lunch/Dinner and also can be eaten as a snacks with Tea or as a starter for any occasion/party. This one is made with minimum oil so as to make it healthy against the conventional heavy oil usage.

Coriander Cutlet (Maharashtrian Kothimbir Vadi)

Ingredients to make Coriander Cutlet (Maharashtrian Kothimbir Vadi)

  • 1 large Bunch coriander (approx 2 cups)
  • Rice flour 2 tablespoons
  • Gram flour/ Chana dal aata (1 cup)
  • turmeric powder 1 teaspoon
  • Garam masala powder 1 teaspoon
  • Red chili powder 2 teaspoon
  • olive Oil as per need
  • salt as per taste

How to make Coriander Cutlet (Maharashtrian Kothimbir Vadi)

  1. Wash the coriander and chop as fine as possible.
  2. In a bowl add the flours, chopped coriander, garam masala, turmeric powder, red chili powder and salt as per your taste.
  3. Mix well, use hands to mix and knead. Keep adding a little water every time and roll it in a dough ball (make 2-3 rolled dough as shown in the snap so that they cook well).
  4. Place the rolled dough in a vessel coated with a layer of oil from inside so that the dough does not stick to the vessel. Keep it in a steamer for 15 minutes on a low to medium flame.
  5. The rolled balls will have a harder outer crust and a softer cooked inside once done. Allow it to cool.
  6. Cut out in forms and shape as per your need and keep aside.
  7. Heat Olive Pomace oil in a frying pan and shallow fry the cutlets till they are golden brown.
  8. Alternatively place them in an Airfryer pre-heated at 180 degrees and cook for 20 minutes, flipping sides after 10 minutes.
  9. Serve hot with sauce. Add some mint for garnishing. Relish the crunchy Coriander cutlets (Kothimbir wadi).

My Tip:

Add some cumin and coriander powder for extra yum in the cutlets. (Optional)

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