Crispy Kotimbir Wadi: A Savory Maharashtrian Snack Recipe
45 minutes
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About Crispy Kotimbir Wadi: A Savory Maharashtrian Snack Recipe
Dive into the vibrant flavors of Maharashtra with this authentic Kotimbir Wadi recipe! This crispy, savory snack combines the freshness of coriander with the nutty crunch of groundnuts, creating a delightful textural experience. Perfect for breakfast, brunch, or an evening snack, Kotimbir Wadi is a guaranteed crowd-pleaser.The vibrant green color and irresistible aroma will entice your senses, while the perfectly balanced blend of spices will leave you wanting more. Easy to make and even easier to enjoy, this recipe is a must-try for anyone exploring Indian cuisine.Serve these golden-brown wadi with your favorite chutney or ketchup for a truly satisfying snack. Get ready to impress your family and friends with this delicious and authentic Maharashtrian treat!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
For the Kotimbir Wadi Batter
- 2 cup Coriander freshly chopped
- 1 cup Gram Flour besan
- 1/2 cup Groundnuts crushed or finely ground
- 2 Chili finely chopped (adjust to taste), green
- 1 tsp Ginger-Garlic Paste
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Chili Powder (adjust to taste), red
- 1/4 tsp Asafoetida hing
- 1/4 tsp Turmeric Powder
For Frying
- 3 tbsp Oil for tempering
- 1 tsp Mustard Seeds
- 1/2 cup Oil for deep frying
Instructions
Prepare the Batter
- Combine all the ingredients listed under 'For the Kotimbir Wadi Batter' in a large mixing bowl. Mix thoroughly until a smooth, slightly thick batter forms. Add a little water if needed to achieve the desired consistency.
Tempering
- Heat 3 tablespoons of oil in a kadhai (wok) or pan over medium heat. Add the mustard seeds and asafoetida. Once the mustard seeds start to splutter, add the ginger-garlic paste and sauté for about a minute until fragrant.
Cook the Batter
- Add the red chili powder and turmeric powder to the tempering. Sauté for a few seconds. Now pour the prepared coriander-gram flour batter into the kadhai and mix well. Cook on low flame for about 5 minutes, stirring continuously to prevent sticking and burning.
Shape and Chill
- Grease a small aluminum tray or baking dish lightly with oil. Pour the cooked batter into the tray and spread it evenly to a thickness of about 1 inch. Gently tap the tray on a flat surface to ensure the batter is evenly distributed. Refrigerate for at least 30 minutes to firm up.
Fry and Serve
- Once the batter is firm, cut it into square or diamond-shaped pieces. Heat the remaining oil in a kadhai or deep fryer to medium-high heat. Carefully add the Kotimbir Wadi pieces and fry until they are golden brown and crispy on all sides. Remove them from the oil and drain on a paper towel-lined plate.
Serving Suggestion
- Serve hot with tomato ketchup or your favorite chutney.
Recipe Notes
Expert Tips for Perfect Kotimbir Wadi
- For extra flavor, add a pinch of garam masala to the batter.
- Adjust the amount of green chilies according to your spice preference. You can also add finely chopped onions for extra flavor and texture.
- Ensure the batter is not too thin or too thick. A slightly thick consistency is ideal for achieving crispy wadi.
- Don't overcrowd the pan while frying. Fry in batches to ensure even browning and crisping.
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Recipe Nutrition
Calories: 652kcalCarbohydrates: 53gProtein: 13gFat: 44gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gSodium: 1710mgFiber: 4gSugar: 2g
Saba Shaikh
Articles: 176
3 Comments
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This is a fantastic recipe! Thanks for sharing.
Looks so yummy! Excited to make it.
Wow, this looks fantastic!