Crispy Parsley Fritters with Pesto: An Italian Twist on Kothimbir Vadi
1 hour 15 minutes
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About Crispy Parsley Fritters with Pesto: An Italian Twist on Kothimbir Vadi
Imagine biting into a crispy, golden fritter bursting with fresh parsley and aromatic spices. These vibrant Crispy Parsley Fritters are a delightful fusion of Italian and Indian flavors, inspired by the popular Maharashtrian snack, Kothimbir Vadi.Chickpea flour creates a hearty base, while a blend of spices adds warmth and depth. The fritters are steamed until tender, chilled, then sliced and pan-fried to achieve that perfect crispy exterior.Serve these irresistible treats hot, sprinkled with sesame seeds, and dipped in a vibrant pesto or spicy green chili chutney for an unforgettable appetizer or snack. Trust us, these will disappear fast!
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Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
For the Parsley Fritters
- 4 bunch Parsley and chopped, stems removed, washed
- 7-8 tbsp Gram Flour besan
- 1 tbsp Rice Flour
- 1/8 tsp Baking Soda optional
- 2 tsp Sesame Seeds
For Serving (Optional)
- Pesto
- Chili Chutney green
Instructions
- In a large bowl, combine the chopped parsley, gram flour, rice flour, and baking soda (if using).
- Gradually add water, a little at a time, while kneading the mixture until a firm, smooth dough forms. The dough should hold its shape but not be sticky.
- Shape the dough into two tight cylindrical rolls. Grease a steamer dish and fill the steamer pot with water.
- Place the rolls in the greased steamer dish and steam over high heat for 15-20 minutes, or until firm.
- Carefully remove the steamed rolls from the steamer and let them rest for a minute. Wrap each roll tightly in cling wrap. This helps the rolls retain their shape and prevents them from drying out.
- Place the wrapped rolls in the freezer for about an hour to cool and set completely. This makes them easier to slice.
- Once the rolls are chilled and firm, remove them from the freezer and unwrap. Slice each roll into ½-inch thick pieces or bite-sized portions.
- Heat oil in a large skillet over medium-high heat. You can deep-fry or shallow-fry the fritters.
- Fry the fritter slices in batches for about 2 minutes per side, or until golden brown and crispy. If shallow frying, cook for about 10-12 minutes, turning occasionally, until golden.
- Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the parsley fritters hot, sprinkled with roasted sesame seeds. Enjoy them with pesto or green chili chutney for a delicious flavor combination.
Recipe Notes
Expert Tips
- For extra crispy fritters, ensure your oil is at the correct temperature before frying. Use a thermometer to check it's around 350-375°F (175-190°C).
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy fritters. Fry in batches for best results.
- To test the batter consistency, drop a small spoonful into the hot oil. It should sizzle gently and float to the surface. Adjust the batter with a little more flour or liquid if needed.
Storage Instructions
- Fritters are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through and crispy.
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Recipe Nutrition
Calories: 40kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gSodium: 102mgPotassium: 337mgFiber: 2gSugar: 1gVitamin A: 4802IUVitamin C: 76mgCalcium: 89mgIron: 4mg
Ashok Nageshwar
Articles: 3
3 Comments
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This is exactly what I was looking for!
Looks so delectable! Thanks for posting.
Looks so delectable! Thanks for posting.