Name: Kurkurit Kothimbir vadi recipe by Soma Pradhan at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 3
Ingredients: 2 cups fresh coriander leaves, washed properly (3 or 4 times) , dried and chopped finely; 1 cup chickpea flour; 2 to 3 green chilies chopped; 6 to 7 garlic pods; 1 tbsp cumin powder; ½ tsp sesame seeds optional; 1/4th tsp turmeric powder; 1/4th tsp red chili powder; Salt to taste; Oil for frying; 1 tsp baking soda (optional) which I didn’t use

ABOUT Kurkurit Kothimbir vadi RECIPE

Loads and Loads of freshly chopped coriander leaves is the soul of these crunchy fritters. You first steam and then shallow or deep fry the fritters so they come out perfectly crispy. It is a classic Maharashtrian delicacy which is predominantly served as snack or as starter or as a side dish in a full meal. These fritters should look green . Else, they would become normal dhinaye patte ka pakoda. Isn’t it ?

Ingredients Serving: 3

2 cups fresh coriander leaves, washed properly (3 or 4 times) , dried and chopped finely
1 cup chickpea flour
2 to 3 green chilies chopped
6 to 7 garlic pods
1 tbsp cumin powder
½ tsp sesame seeds optional
1/4th tsp turmeric powder
1/4th tsp red chili powder
Salt to taste
Oil for frying
1 tsp baking soda (optional) which I didn’t use

Instructions

Make a coarse paste of green chili, garlic and cumin seeds
Add the paste to coriander leaves.
Add salt to taste (be careful) start by adding only ½ tsp and then add more only if necessary.
Add chickpea flour and mix everything nicely.
Add water little by little to knead to a thick dough which should be stiff but not too hard.
The dough should come together nicely as an atta dough. You can add 1 tsp oil at this time and knead for some more time.
Make small cylindrical shape of the dough.
Steam them in a steamer for about 10 to 12 minutes.
Let it cool down completely before you cut them into ¼ inch thick slices.
You can store them in freezer section and use upto a month more.
Deep fry or shallow fry them as you want them to it.

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