Kothimbir Vadi

Mixed Grain & Fresh Coriander Fritters

SERVES 4–6

Bhajani flour is an essential part of Maharashtrian cuisine. It is made with five to seven different pulses and every family has its own special recipe. Kothimbir vadi is a popular Maharashtrian starter made with bhajani mixed with coriander, gram flour and spices that are steamed, then shallow-fried. The addition of rice flour makes it crisp and shallow-frying keeps it healthy. It makes for a delicious teatime snack.

INGREDIENTS

Bhajani flour

1 cup pearl millet (bajra)

½ cup sorghum (jowar)

¼ cup husked, split black gram (urad dal)

¼ cup wheat grains

1 tbsp rice

1 tbsp coriander seeds

1 tsp cumin seeds

Vadi

2 cups fresh coriander leaves, finely chopped

1 cup gram flour

½ cup rice flour

½ cup bhajani flour

½ tsp turmeric powder

1 tsp cumin powder

1" piece ginger, grated

2 green chillies, finely chopped

4 tsp plain yogurt, sour

1 tsp salt or to taste

Oil for shallow frying

METHOD

Bhajani flour Roast the ingredients separately and grind to make a flour of sandy texture. (It is also commercially available.)

Vadi In a mixing bowl, combine coriander leaves with gram flour, rice flour, ½ cup bhajani flour, turmeric powder, cumin powder, ginger and green chillies. Mix well. Stir in yogurt and mix. Gradually add water and mix to make a very soft, sticky dough. Add salt and 3 tbsp oil. Mix well. Put the dough into a greased tray, spread evenly and steam for 10–15 minutes or till a knife inserted in the centre comes out clean. Remove from steamer and cool to room temperature. Cut into triangular vadis, using a greased knife. Put oil on a griddle over medium heat. When hot, shallow-fry the vadis, turning over, till golden and crisp on both sides. Serve hot with coconut chutney (p. 230) and tea.