Rolled and sliced Kothimbir Vadi (Type II) and Zatpat Rasmalai
This Kothimbir Vadi is much popular in Marathi homes that follow Mangala Barve's recipe. As always this method is Mangala Barve's but recipe is mine. I made it for this guy who visits us once a year to help us with our paper work. This year he retired from Govt. service of 30 long years so I wanted to make it special for him. Along with lunch it was Kothimbir Vadi and Manisha's Zatpat Rasmalai for him. Thanks again Manisha, this is the second time I made it.
Ingredients
1 bunch Cilantro cleaned, washed and chopped
1 to 1.5 cups Chickpea flour/ Besan
4-5 green chilies chopped fine
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
Without adding water mix the dough and shape into 4X2 inch rolls. Like we did for the Nachani Kobi Palak Kabab . Steam in a greased tray for 30 mins or until you see a glaze. Cool completely and then slice into thin roundels. Be careful while slicing as cilantro stems make it slightly tricky. Shallow fry in a non stick pan until golden and crisp. Serve with chutney or ketchup.
My favorite Kothimbir Vadi however is the other type I posted earlier. While the rest of my family and friends are loyal to this one.
Find Kothimbir Vadi Type I here
we make kothimbir wadi the other way - the way you like it. the recipe we tried was nupur's.
ReplyDeleteI think I can even freeze the rounds after steaming and roast anytime I want. This is great, Anjali.
ReplyDeleteWow!!both the recipes looks gr8...especially Rasmalai is tempting me alot...Nice presentation.
ReplyDeleteBee, Oh birds of a feather ;) we are...Yeah that is the traditional method. The method given in this post was invented by Mangala Barve of the book Annapoorna.
ReplyDeleteYes Suganya they freeze well and are good for contigency.
Hey Usha thanks. How have you been?