Kothimbir Wadi - Day Four of Blogging Marathon

Day Four of the Blogging Marathon created by the wonderful Srivalli finds us on the home ground.
My theme for the day is "Specialty Regional Cuisine"

And the tag line for the dish - "Incredible India "

The dish I made is "Kothimbir Wadi" or "Coriander / Cilantro cutlets" from Maharastrian cuisine
This is a regional dish made in the state of Maharashtra..... If you happen to be a big kothimbir fan and insist on garnishing anything and everything with it( like my Baba) then you definitely ought to try this lovely crispy and crunchy snack....

As usual, making the dish more nutritive was the main aim so tweaking the authentic recipe a bit by substituting besan with thalipeeth bhajani.... This is my mother's brainwave and I take no credit for it...... Steaming it and topping it with tadka instead of deep frying or shallow frying the wadis....

This is how kothimbir wadis are done by my mother at our house......

Kothimbir Wadi ( Coriander Cutlets / Cilantro Cakes)

Ingredients :
Freshly washed and chopped coriander leaves - 4 cups
Thalipeth Bhajani - 1 cup ( you get this ready made in any Indian grocery store)
Rice Flour - 1/4 cup
Wheat Flour /atta - 1/2 cup
Oil
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Asafoetida (hing) - 1/2 teaspoon
Turmeric powder - pinch
Coriander powder (dhania) - 2 teaspoon
Cumin powder (jeera powder) - 2 teaspoon
Garlic Cloves - 8/10 - finely chopped
Ginger - 1 inch finely shredded or cut into small pieces
(alternatively use 2 teaspoon of ginger & garlic paste)
Salt - to taste
Sugar - pinch
Green chillies - 4/5 finely chopped
or Red chilli powder - 1 teaspoon
Lemon juice - 1 teaspoon
or Amchur Powder - 1/2 teaspoon
Garam masala - 1 teaspoon
Sesame seeds - 3 teaspoon

Method -
Wash and finely chop coriander leaves.
Mix all the flours and add the coriander leaves in it.
Grind together green chillies, ginger, garlic and cumin seeds and add the freshly grounded paste.
Add salt as per taste and pinch of sugar
Add asafoetida ,turmeric powder,coriander powder,cumin powder (jeera powder) and garam masala.
Add lemon juice or amchur powder.
Add water in this mixture to make it batter like consistent and avoid forming any lumps.
Knead it a bit and make a ball.
Steam this in either a steamer or pressure cooker without whistle for 20/25 mins.
Test using a knife whether the mixture is properly cooked.
Steamed wadis also taste very good.
After mixture cools down, cut into diamond shapes or small cubes.
Take a heavy bottom pan and add oil in it.
When the oil gets heated add mustard seeds.
When mustard seeds splutter, add cumin seeds, a pinch of asafoetida and turmeric powder.
Add sesame seeds and add steamed wadis.
Toss the wadis so that all wadis are coated with sesame seeds.
Serve kothimbir wadis........

Do take a look at my fellow marathon bloggers and their incredible recipes :

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Meena, Minu, Padma,
Pavani, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Santosh, Saraswathi, Savitha, Shanavi,
Smitha, Sowmya, Srivalli, Suma, Usha, Veena

Also sending this "Kothimbir Wadi" to PJ for her blogevent "Flavors of Maharashtra" which is hosted by her this month for Naina of simply.food for her event......

Come back tomorrow for the Day Five of the Blogging Marathon.......