Growing up in India, my mom often used to make it to serve along with masala tea when we had guests over.
Traditionally, it used to be made by steaming and then deep frying the batter cut into squares. I prefer to make it healthier by steaming the batter, cutting it into pieces and then just tampering it with oil and spices.
Doing so, it doesn’t compromise the taste at all. Guilt free snack is always better especially if it has nostalgic quotient to it.
Kothimbir means cilantro or coriander which is the main ingredient in this recipe. Wadi ( vadi) is pieces or cubes cut out of batter.
There is also very similar recipe called Alu Vadi or patra or patrode recipe which is prepared from colocasia leaves. I often see colocasia leaves in Indian grocery stores so if you like those, you could make Alu wadi or Patra with same recipe. Serve this as a snack or appetizer along with steaming hot Masala Chai.
Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of DRI. Vitamin-K has a potential role in bone mass building. Instead of using just a garnish for many Indian dishes, I prefer to generously use it in salad and curries. This recipe also includes generous amounts of cilantro.
1 cup chickpea flour ( besan)
1 teaspoon cumin seeds
1 tsp Ajwain Seeds (carom seeds or Bishop’s weed)
1 tsp sesame seeds
pinch of asafetida
2 tbsp yogurt
Salt to taste
½ tsp each mustard seeds, cumin seeds and sesame seeds
½ tsp Turmeric powder
Grease the container with little oil and pour the batter in the container that can fit inside the main pot. Put the container on the trivet. Close the lid. Venting to sealed position. Manual 4 high pressure. Once it beeps when done, do QPR. Quick Pressure Release.
Heat oil. After few seconds oil gets hot, add cumin, mustard and sesame seeds. Add turmeric powder. Carefully put all the cut pieces into the pan and gently stir it few time till all the pieces absorb all the oil and tempering mixture. About 3-4 minutes.
Grease the container with little oil and pour the batter in the container that can fit inside the cooker. Put the batter container on the trivet. Close the lid. Let it build pressure and get to a whistle. Shut the gas off after 1 whistle. Wait 5 minutes and release the pressure by lifting the whistle til all the steam is released. Open the lid and take out the cooked batter container.
Garnish with additional cilantro leaves if desired and serve!!