Kothimbir Wadi

This is a typical Maharashtrian snack! The main ingredient being... you guessed it, Kothimbir (Cilantro). This savoury cake is available in most restaurants who serve predominantly Maharashtrian cuisine. Shivaji Park (Dadar,Mumbai), is where I had my first taste of this wonderful snack.We used to do our Diwali shopping in SP and after the shop-till -u-drop session we would head for the nearby restaurant and tuck in!

There is also a place on the Mumbai-Pune OLD highway, where one takes a turn for Mum-Goa road.. (DattaGuru Snacks) where brisk business happens and the snacks (the usual highway snacks batata wada, samosa, pakodas and Kothimbir wadi are sold). This is one of the BEST places to get kothimbir wadi.

The first time I made this was at my cousin's house. She had to meet this guy (the arranged marriage scenario) when just an hour before the guests were to arrive, my Grandma bustled in with 2 bunches of fresh cilantro and said, "let's make kothimbir wadi.... the usual kande-pohe is so boring!"

So while my cousin went to get ready, I made this snack with my Grandma's directions.

2 bunches (fairly big) of Cilantro

1 cup Besan (chickpea flour)

2 Green chillies (+/ - to taste, I used Serano, so 2 were enough)

1/4 tsp. Tamarind paste ( I use readymade concentrate)

1/2 tsp. Jaggery

Salt to taste

1/4 tsp Baking Soda

Oil

Sesame seeds to sprinkle on top

Water

2 tbsp Rice flour (Grandma's tip: to make the wadis crisp)

Steamer / pressure cooker (without the whistle/ weight)

Do the preparation... if you are using a presure cooker, do not use the whistle/weight, pour adequate water in the cooker/ steamer and get the water boiling.
Grase a pan ( I used a cake tin) with oil and set aside.

Wash and chop the cilantro. Keep aside 2 tsp. for garnish

Finely chop the green chillies

Add the besan,rice flour, salt, tamarind pulp, jaggery, soda

Add water and mix well.

The mixture must look like a thick cake batter at this point of time

Pour the mixture in the greased pan , sprinkle sesame seeds on top

Place the pan in the cooker/ steamer and steam for 20-25 mins (do the usual toothpick test, the toothpick should come out clean when inserted). This is how it looks:

Let it cool, then cut into squares. The traditional way is to deep fry them , but this time I shallow fried them (like patties/ tikkis) and they turned out great!

The steamed wadis and the fried wadis.. before and after

Garnish with the cilantro kept aside.Serve hot, with Coconut chutney, tomato ketchup.

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