KOThimbir Vadi

Had this delicately crisp first time with my father-in-law on Pune-Mumbai express way. The outer layer is so delicately crisp and the inside soft… This was almost 7 years back and i still can’t get over this dish. When i had it for the first time, rather than enjoying it i was trying to figure out how it is made,have inherited this quality from my mom, though not as much as her.

This vadi originally is deep fried but i am concerned about my family’s waistline and hence the shallow fry 🙂

Ingredients
2cups – Besan
3.5 cups – Water
1 cup – Chopped coriander leaves
1 tsp – Haldi/Turmeric
1 tbsp – Sugar
Salt to taste
2 nos – Green chillies
5 nos – Garlic cloves
1/2 inch – Ginger
1 tsp – Jeera/ Cummin seeds
1tsp – Rai/ Mustard seeds
3 tsps – Hing/ Asafoetida
Oil for shallow frying

Preparation
Grind green chillies, garlic and ginger into a paste .

Grease a plate, a inch deep one.

Method
In a kadhai mix besan, salt, sugar , haldi, asafoetida. Gradually add water to it and mix it well so that no lumps are there.
In a small kadhai, take a tbsp oil, add rai and jeera to it. Let it crackle. Add chillie paste and fry it till it turns gold. Add this to the besan mixture. Add coriander leaves to this.
Place the kadhai with the besan mixture on low flame and cook it while constantly stirring. It takes time, be patient. Do not rise the flame to high.
Cook it till the liquidy besan mixture turns into a thick paste (pict 4)

Turn this mixture into the greased plate and spread it equally,approx 1/2 inch thickness. To smoothen the top, spread a cling film on it and with your hand smoothen it.

Remove the clingfilm and let it cool for an hour.

Cut them into 2″X2″ squares and shallow fry them.Serve it with pudina chutney, coriander chutney or ketchup..

 

Please leave a message if you try this and i would love to know how it went for you.