Kothimbir Vadi
Preparation Time: 10 minutes
Cook Time: 10-15 minutes
Ingredients:
- 150g Besan/Gram flour
- 20g Chawal ka atta/Rice flour
- 1tsp raai/ mustard seeds
- 1tsp til/ sesame seeds
- 1/4th cup moongfali/peanuts
- Ginger garlic chilli paste
- 1/2tsp Badshah turmeric powder
- 1tsp Badshah red chilli powder
- 1/4th tsp Badshah black pepper powder
- Salt to taste
- 1 cup Badshah coriander powder
Method:
- To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water.
- Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6″) thick roll.
- Roll the rolls into sesame seeds till they are evenly coated from all the sides.
- Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes.
- Remove and keep aside to cool completely.
- Once cooled, cut into 3/4″ slices.
- Heat the oil in a deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides.
- Drain on absorbent paper. Serve immediately with green chutney and tomato ketchup.
