Its been raining all day today in Mumbai and its the perfect Friday evening to have friends over for drinks and gupshup, a perfect evening for a hot and tasty snack that's light on the stomach and I can think of nothing more suitable than Kothimbir Wadi, a Maharashtrian delicacy that I learned from a friend. It's pretty simple to make and liked by most....
Ingredients
• 1 bunch Coriander leaves (Kothmir)
• 1 cups gram flour / Besan
• 1 green chilie
• 1/4 tsp red chili powder
• 1 pinch turmeric powder
• 1/4 teaspoon asafetida
• 1 tsp ginger-garlic paste
• 3 tbsp oil
Procedure
Separate coriander leaves from stalks, wash thoroughly and chop fine. In a bowl, mix coriander leaves, besan, green chilie and all the other ingredients and mix thoroughly. Knead into stiff dough with a little water if required. Shape the dough into a roll of two to three inch diameter. Place the roll in a seive and steam, covered and placed above a pan containing boiling for about 15 minutes till it is cooked well. You can confirm that it is properly done if you pass a knife through it and the dough does not stick to the knife. After it cools, cut the roll into slices of 1 cm thickness. In a non-stick pan, put a little oil and when hot, place the slices and fry till both sides become sides are crisp and brown.
Serve hot with mint or coconut chutney or ketchup.
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