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Done Veg NonVeg Region


By: Vahrehvah
Region: Maharastra
Dish: Vegetarian - Breakfast/Tiffins/Snacks
Main Ingredient: Besan Gramflour
Servings: 4
Time to Prepare: 25 mins


Ajwain pinch
Besan atta (chickpea flour) 1 cup
Coriander leaves, chopped 1 bunch
Cumin seeds 1/2 tsp
Garam masala powder 1/2 tsp
Garlic cloves, crushed 1/2 tsp
Ginger, crushed 1/2 tsp
Hing (asafoetida) pinch
Jeera powder 1/2 tsp
Mustard seeds 1/2 tsp
Oil 3 tbsp
Oil for deep frying
Roasted peanut powder 1 tbsp
Salt to taste
Water as needed


Make a batter of besan flour adding little water and ensure that it is free of lumps. The batter should be thick of pouring consistency. In a pan, heat little oil for tempering, add mustard seeds, cumin seeds, ajwain (do not brown them or else they would turn bitter), crushed garlic and ginger, crushed green chillies, pinch asafoetida (hing), jeera powder, garam masala and mix well (these spices are used for flavouring the vadis). Pour in the besan batter stirring continuously until the batter thickens and become a thick paste without forming lumps (reduce the heat if necessary). When the batter starts thickening, add salt, chopped coriander leaves, roasted peanut powder and mix well. Add little oil and keep mixing till it forms to a thick paste. Grease a tray and pour this mixture into the tray and spread evenly (as shown in video). Cool this mixture and cut them into desired shapes. Heat oil in a kadai for deep frying and when the oil is hot, fry the besan pieces until crispy and golden. Drain oil from the fritters and remove on paper towel.


Kothimbir vadi is a wonderful starter snack that is extremely popular among Maharashtrians and often prepared in most Maharashtrian homes served with steaming hot masala tea.


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