Mr.P is an excellent cook when the right mood prevails. It seems to happen rarely but when it does the kitchen bustles with energy and the house smells good. This is his speciality. I’d rather have him make it than make it myself. I am fortunate that my daughter and husband are both fond of cooking. It means I can take it easy at times and it also keeps my interest in cooking alive. I am not a kitchen person. Cooking is just one of the many things I love doing.
Recipe: Kothimbir Vadi – Savoury Coriander Gramflour Cakes
Category: Tiffin or snacks
GLUTEN-FREE | CASEIN FREE | DAIRY-FREE | GRAIN-FREE |
Fresh coriander leaves after chopping off stalk – About 3 cups
Coarse chickpea meal / Besan – 1.5 cups
Ginger – 1 inch
Chillies – 2 small or 1 medlium
Garlic – 1 pod
Water – About 2 cups or more if needed
Turmeric powder – A pinch
Oil – To shallow fry
Salt – to taste
Sesame seeds – 1 tsp.
Mustard seeds – 1 tsp.
Mince the ginger, chilli and garlic with a little water and set aside. Bunch the cleaned and trimmed coriander leaves (with stem, but not the hard stalk or root) together and chop roughly.
Whisk chickpea flour (besan) with a cup of water, salt, turmeric and the coriander leaves to a thick custard consistency and set aside.
Heat a deep wok and pour a teaspoon of oil.
When hot add the minced ginger, chilli and garlic with liquid. Cook for a minute and add the prepared mixture, stirring all the while till the liquid evaporates, and the mixture comes together into a thickish mass. Stir constantly using a wooden ladle or whisk while cooking or you are bound to have lumps. The mix should not jiggle.
Grease a flat plate and pat the lump into a rectangle using the flat back of a steel bowl. Cool completely, and cut into cuboids thick or thin, but at least a centimetre thick. Or any other shape you like.
Heat a wide pan. Pour a little oil and add the seasoning when the oil turns hot. Immediately place the pieces and shallow fry on each side till brown and shiny. Alternately, you may deep fry or bake. I bake. My husband fries as this is the authentic method.
Serve hot with mint chutney or tomato ketchup.
Kothimbir vadis are perfect for parties as starters. They are moist inside, crisp on the outside, and quite easy to prepare. You could make the squares a day prior to the party, refrigerate, and bake them the next day.