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Kothimbir Vadi – Cilantro Fritters – Instant Pot

Cilantro Fritters or Kothimbir Vadi is a popular Indian crispy snack recipe. It is delectable non fried snack of cilantro leaves, chickpea flour and delicious herbs and spices. Ideal tea time snack or side dish. 

These Gluten free fritters are my favorite tea time snack. They are savory, light , low calorie and easy to make. These fritters are on my rotation along with Kale Chips ; Pumpkin Seeds Trail Mix and Rice Krispies Chivada for after school snack as well. 

GUILT FREE SNACKING :

Growing up in India, my mom often used to make it to serve along with masala tea when we had guests over. Traditionally, these fritters were 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.

RECIPE INSPIRATION :

My hometown Pune is famous for delicious scrumptious food ! There are few food vendors which have been serving all these delectable treats forever. Eating Kothimbir wadi and Sabudana Wada, Bakarwadi and Misal at “Vadeshwar “ is one of those places. They make some irresistible food at this place. Just the thought of it makes me want to go back there. For now I will settle for making my own instead. !!

WHAT IS KOTHIMBIR VADI?

Kothimbir means cilantro or coriander which is the main ingredient in this recipe. Wadi ( vadi) is pieces or cubes cut out of batter. This recipe is thus refers to Cilantro Fritters.

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.

IS CILANTRO HEALTHY?

Cilantro and its deep-green leaves possess good amounts of antioxidants, essential oils, vitamins, and dietary fiber, which may help reduce LDL or “bad cholesterol” levels in the blood. It also is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Iron is essential for red blood cell production. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

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.

Let’s make some yummy kothimbir wadi. Shall we?

INGREDIENTS :

1 cup packed chopped cilantro leaves
1 cup chickpea flour ( besan)
1 teaspoon cumin seeds
1 tsp red chili powder
1 tsp Ajwain Seeds (carom seeds or Bishop’s weed)
1 tsp sesame seeds
pinch of asafetida
2 tbsp yogurt
Salt to taste

For Tampering:
1 Tbsp cooking oil
½ tsp each mustard seeds, cumin seeds and sesame seeds
½ tsp Turmeric powder

INSTANT POT DIRECTIONS:

In a mixing bowl, add chickpea flour and chopped cilantro and yogurt. Slowly add water while stirring the mixture to make sure there are no lumps. Add all other spice ingredients. Mix well. The consistency of the batter should be smooth paste or soft dough.

We are using a PIP ( pot in pot) method in Instant Pot. Put a cup of water in main pot. Place a trivet in the main pot.

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.

Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in diagonal shapes and remove from the pan. It should come out easily.

In a separate container on the stove top, make the oil tempering. Heat oil. After 30 seconds, 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.

Remove the pieces on the dish. Garnish with additional cilantro leaves if desired and serve!!

STOVE TOP INSTRUCTIONS:

In a mixing bowl, add chickpea flour and chopped cilantro and yogurt. Slowly add water while stirring the mixture to make sure there are no lumps. Add all other spice ingredients. Mix well. The consistency of the batter should be smooth paste or soft dough.

Boil 2 cups of water in a large stock pot. Place a trivet in the cooker. Grease the container with little oil and pour the batter in the container that can fit inside the pot. Put the batter container on the trivet. Put a lid on top and cover the pot. Let it steam for 15 minutes.

Turn off the heat. Let the steam settle down for 10 minutes. Remove the pan. Run a knife through the side of the pan and cut the cooked batter in diagonal shapes and remove from the pan.

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Deena

Monday 24th of June 2019

Love your recipes

Nancy

Saturday 11th of January 2020

What kind of yogurt do you use to keep it vegan?

admin

Tuesday 25th of June 2019

Thank you Deena. WE really appreciate the feedback :)