Kothimbir Vadicilantro Croquettes Recipe

Alright, fellow food enthusiasts, let me take you on a culinary journey with this enticing recipe for Kothimbir Vadi, where fresh cilantro and spices come together to create a savory delight that’s perfect for snacking or wowing your friends at the next get-together.

I love creating vibrant, flavorful dishes, and Kothimbir Vadi fits perfectly into that category. My recipe uses fresh cilantro, gram flour, and a touch of spice from green chilies.

The sesame seeds add a delightful nutty taste, while turmeric and red chili powder bring warmth. These croquettes are deeply satisfying and packed with nutrients.

Kothimbir Vadicilantro Croquettes Recipe Ingredients

• Cilantro (Coriander Leaves): Rich in antioxidants, aids digestion, enhances flavor.
• Gram Flour (Besan): High in protein, aids in binding, gluten-free.
• Green Chilies: Adds spice, contains capsaicin, boosts metabolism.
• Turmeric Powder: Anti-inflammatory, adds color, rich in curcumin.
• Sesame Seeds: Packed with healthy fats, adds crunch, high in calcium.
• Lemon Juice: Provides tanginess, high in vitamin C.
• Yogurt: Optional, adds moisture, supplies probiotics.

Kothimbir Vadicilantro Croquettes Recipe Ingredient Quantities

• 1 cup fresh cilantro (coriander leaves), finely chopped
• 1 cup gram flour (besan)
• 1-2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon carom seeds (ajwain)
• 1 tablespoon sesame seeds
• 1/2 teaspoon baking soda
• Salt to taste
• 1 tablespoon lemon juice
• 2 tablespoons yogurt (optional)
• Water, as needed
• Oil, for frying

How to Make this Kothimbir Vadicilantro Croquettes Recipe

1. In a large mixing bowl, combine the finely chopped cilantro, gram flour, green chilies, turmeric powder, red chili powder, cumin seeds, carom seeds, sesame seeds, baking soda, and a pinch of salt.

2. Add the lemon juice and yogurt to the mixture. Gradually incorporate water, a little at a time, mixing until you form a thick, smooth batter. The consistency should be enough to hold the shape without being too runny.

3. Let the batter rest for 10 minutes. This resting period helps the flavors meld together and allows baking soda to activate.

4. Heat a steamer with water and grease a steaming tray or dish with a little oil to prevent sticking.

5. Pour the batter into the greased steaming dish, spreading it evenly with a spatula.

6. Place the dish in the steamer and steam for about 15-20 minutes on medium heat, or until a toothpick inserted into the center comes out clean.

7. Once steamed, remove the dish from the steamer and allow the vadis to cool slightly.

8. Cut the steamed mixture into small square or diamond-shaped pieces, creating your croquettes.

9. In a deep pan, heat oil for frying. Gently drop the pieces into the hot oil and fry until they turn golden brown and crisp on all sides.

10. Remove the croquettes from the oil and drain on paper towels to remove excess oil. Serve hot with chutney or ketchup. Enjoy your delicious Kothimbir Vadi (cilantro croquettes)!

Kothimbir Vadicilantro Croquettes Recipe Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Sharp knife
4. Cutting board
5. Spatula
6. Steaming tray or dish
7. Steamer
8. Deep pan or pot for frying
9. Slotted spoon
10. Paper towels
11. Toothpick

FAQ

• Q: Can I make Kothimbir Vadi gluten-free? A: Yes, since gram flour (besan) is naturally gluten-free, this recipe is already suitable for a gluten-free diet.
• Q: Can I bake the Kothimbir Vadi instead of frying? A: Yes, you can bake them at 375°F (190°C) for about 15-20 minutes or until they are golden and crispy, flipping halfway through.
• Q: How should I store leftover Kothimbir Vadi? A: Store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to retain crispiness.
• Q: Is there a substitute for yogurt? A: You can use a vegan yogurt or simply omit it, adjusting the water content to achieve the right batter consistency.
• Q: Can I make the batter ahead of time? A: It’s best to prepare and fry the batter fresh, as the baking soda may lose its effectiveness if stored for too long.
• Q: What dips pair well with Kothimbir Vadi? A: They go well with green chutney, tamarind chutney, or a yogurt-based dip.

Kothimbir Vadicilantro Croquettes Recipe Substitutions and Variations

• Gram flour (besan) can be substituted with chickpea flour.
• Green chilies can be replaced with jalapeño peppers for a milder heat.
• Cumin seeds can be substituted with ground cumin, adjusting the quantity to taste.
• Carom seeds (ajwain) can be substituted with caraway seeds or omit if unavailable.
• Sour cream can be used in place of yogurt for a slightly thicker texture.

Pro Tips

1. Dry Roasting the Gram Flour Before mixing the gram flour into the batter, consider dry roasting it in a pan over low heat for a few minutes until it becomes aromatic. This step enhances the flavor of the Kothimbir Vadi, giving it a nuttier taste.

2. Chili Adjustment Tailor the spiciness to your preference by adjusting the number of green chilies and the amount of red chili powder. If you prefer milder flavors, remove the seeds from the chilies before chopping, or reduce the quantity.

3. Consistency Check Ensure the batter consistency is just right—not too thick or runny. A well-balanced batter will lead to vadis that are both fluffy and hold their shape better. Add water gradually to control the batter consistency.

4. Cooling Time Allow the steamed mixture to cool completely before cutting into pieces. This cooling period helps firm up the vadis, making them easier to cut and ensuring they maintain their shape during frying.

5. Frying Tip To achieve even crispiness, fry the vadis in batches without overcrowding the pan. Maintain a consistent oil temperature, avoiding too high or low heat to ensure the vadis cook evenly and absorb minimal oil.