Kothimbir Vadi (Coriander Fritters)

Tea-time snacks are always quite difficult on a WFPB diet. There are several, but one soon gets bored with them. Every time I make a new discovery, I am delighted and immediately try it out. This Maharashtrian Kothimbir Vadi is one such dish. Made of besan (chickpea flour, kadalai mavu), coriander and spices, it tastes delightful. But like most Indian snacks, this is also deep-fried. The challenge is always to prepare these dishes without oil, and no compromise on taste. Thankfully, this dish did not pose such a challenge. It turned out perfectly in the first attempt!

Kothimbir Vadi (Coriander Fritters)

1/4 cup roasted peanuts
2 cups finely chopped coriander leaves
1/4 tsp turmeric powder (haldi, manjal podi)
1/4 tsp chilli powder
1/2 tsp coriander powder (dhania powder, kothamalli podi)
1/2 tsp cumin powder (jeera powder, jeeraga podi)
A pinch of asafoetida (hing, perunkayam)
1 tbsp white sesame seeds (safed til, vellai ellu)
1 cup chickpea flour
1/2 tsp date paste
1/2 cup water
Salt to taste
To Be Ground
1 tsp ginger
1 tsp garlic
2 green chillies
Grind the peanuts to a coarse powder
Set aside
Add the ginger, garlic and green chillies to the blender
Sprinkle a little water and grind to a smooth paste
Set aside
Transfer the coriander leaves to a large bowl
Add the ginger-garlic-green chilli paste
Add turmeric powder, red chilli powder, coriander powder, cumin powder and asafoetida
Add the peanut powder and the sesame seeds
Add the chickpea flour
Add salt and date paste
Mix everything well
Add water, a little at a time, to make a thick batter
Flatten the batter into a disc and transfer to a steamer
Steam for 15-20 minutes
Remove from steamer and cut into desired shape (I cut them into medallions)
Transfer to an air fryer
‘Fry’ to 7-8 minutes
Remove and serve hot with your favourite chutney

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