Kaju Kothimbir Vadi | Sanjeev Kapoor Khazana

Popular maharashtrian snack loaded with coriander leaves and cashewnuts, deep fried to perfection.

KAJU KOTHIMBIR VADI

Ingredients

2-3 tablespoons cashewnut (kaju) paste
2 tablespoons chopped fresh coriander (kothimbir) leaves
1 cup gram flour (besan)
1 teaspoon carom seeds (ajwain)
Salt to taste
1-2 green chillies, finely chopped
1 tablespoon lemon juice
1 teaspoon red chilli powder
½ tablespoon tamarind pulp
½ teaspoon turmeric powder
1 tablespoon oil + for deep-frying
Chopped fresh coriander leaves for garnishing
Roasted broken cashewnuts for garnishing
Green chutney for serving

Method

1. Mix together gram flour, carom seeds, salt, green chillies, lemon juice, chilli powder, tamarind pulp, cashewnut paste, turmeric powder and coriander leaves in a bowl. Add water as required and whisk to a thick batter.
2. Heat a non-stick pan. Add batter and cook till the mixture hardens.
3. Transfer into a mould and spread evenly. Set aside to cool at room temperature. Cut into squares.
4. Heat sufficient oil in a kadai. Deep-fry the vadis till golden-brown. Drain on absorbent paper.
5. Garnish with coriander leaves and cashewnuts and serve hot with green chutney.

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Cuisine - Maharashtrian

Course - starter

Dish - starter