Kottambir Vadi | Coriander Tikki | Snack Recipes
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Perfect as a snack for tea time, chatpata and spicy, Maharashtra special, kottambir vadi
Ingredients
  • 1½ Cups chopped coriander
  • ¾ Cup besan/gram flour/kadale hittu
  • ¼ Cup groundnuts
  • ½ Tbsp dhania/coriander seeds
  • ¼ Tsp - turmeric
  • ¼ Tsp garam masala
  • ½ Tsp red chilli powder
  • ¼ Tsp jeera powder
  • ½ Tsp amchur powder
  • A pinch of hing
  • ½ Tbsp sesame
  • 1" ginger
  • 1-2 cloves garlic
  • 1 green chilli
  • Salt to taste
  • 1 Tsp sugar
  • Water to make batter
  • Oil to grease
Method
  1. In a small pan, roast groundnuts till crisp
  2. When the groundnuts cool, pound them in a mortar or pulse them in a mixer
  3. In same pan, roast dhania, allow to cool
  4. Pound them or powder them, keep aside
  5. Crush ginger, garlic and green chilli in a mortar, set aside
  6. Clean, pick and wash the coriander leaves, dry on paper towels
  7. Finely chop the coriander and add into a bowl
  8. Next add besan/gram flour and pounded groundnuts
  9. All masalas can go in next, crushed dhania, turmeric, red chilli powder, garam masala, amchur powder and hing
  10. Mix the dry ingredients well
  11. Add crushed ginger-garlic-green chilli
  12. Sprinkle sesame seeds
  13. Add sugar and salt to taste
  14. Pour about ¼ Cup water
  15. Mix lightly, add little more water and make a thick batter
  16. To steam the vadis, grease tatte idli containers or deep plates with oil
  17. Pour batter, and repeat with other plates
  18. In a steamer, steam for 15 minutes or till done
  19. Demould the steamed vadi and cut into pieces
  20. Heat a tawa or skillet, roast the steamed vadi till they turn lightly golden and crisp on the outside
  21. Serve with pudina chutney or sweet tamarind chutney!
Notes
Remember the vadis will be cooked, so roasting them afterwards is just to get a crisp layer on the outside

You can also use dhania powder if you do not want to roast and pulse. But it does make a difference

Ensure the coriander leaves are fresh and green, do not use hard stalks
Recipe by Food Of Interest at https://foodofinterest.com/kottambir-vadi/