A classic Maharashtrian tea-time snack made from fresh cilantro and chickpea flour. These savory cakes are first steamed to perfection and then shallow-fried until golden and crispy on the outside, while remaining soft inside.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
230cal
10gprotein
34gcarbs
7g
Ingredients
2 cup Cilantro (tightly packed, finely chopped)
1.5 cup Besan (also known as gram flour)
0.25 cup Rice Flour (adds crispiness)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
A classic Maharashtrian sweet flatbread where a soft outer layer encases a delicious, aromatic filling of chana dal and jaggery. Perfect for festivals like Holi and Ganesh Chaturthi, this dish is a true taste of tradition.
About Kothimbir Vadi, Coriander Mint Chutney and Puran Poli
Crispy, aromatic Kothimbir Vadi with sweet Poli - a soul-satisfying combo for your taste buds!
This maharashtrian dish is perfect for lunch. With 1000.5699999999999 calories and 27.96g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp White Sesame Seeds
1 tbsp Lemon Juice (freshly squeezed)
1 tsp Sugar (optional, balances flavors)
1.25 tsp Salt (or to taste)
0.5 cup Water (use as needed)
3 tbsp Oil (for shallow frying, plus 1 tsp for greasing)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the finely chopped cilantro, besan, and rice flour.
Add the ginger-garlic paste, green chilies, turmeric powder, red chili powder, asafoetida, cumin seeds, sesame seeds, lemon juice, sugar (if using), and salt.
Using your hands, mix all the dry ingredients with the cilantro first. The moisture from the cilantro will start to bind the flour.
Gradually add water, 1-2 tablespoons at a time, and knead to form a very thick, sticky, dough-like batter. It should not be runny or pourable.
2
Steam the Vadi Mixture
Bring 1-2 inches of water to a boil in a steamer or a large pot with a rack inside.
Grease a steamer plate or a small baking tin (approx. 7-inch) with 1 tsp of oil.
Transfer the batter to the greased plate and spread it evenly to a thickness of about 1 inch. Wet your fingers to smooth the top.
Place the plate in the preheated steamer, cover with a lid, and steam on medium heat for 15-20 minutes.
To check for doneness, insert a toothpick or knife into the center; it should come out clean. If not, steam for another 5 minutes.
3
Cool and Cut the Steamed Cake
Once steamed, carefully remove the plate from the steamer and set it aside to cool down completely at room temperature. This will take at least 30-45 minutes.
This cooling step is crucial. Do not attempt to cut the cake while it is warm, as it will be soft and will crumble.
Once completely cool and firm, run a knife around the edges and invert the cake onto a cutting board. Cut it into 1-inch squares or diamond shapes (vadis).
4
Shallow Fry the Vadis
Heat 3 tablespoons of oil in a wide, non-stick pan or skillet over medium heat. The oil should be hot but not smoking.
Carefully place the cut vadis in the pan in a single layer, ensuring not to overcrowd it. Fry in batches if necessary.
Fry for 3-5 minutes on each side, until they turn golden brown and develop a crisp crust.
Remove the fried vadis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
5
Serve
Serve the Kothimbir Vadi hot, garnished with more sesame seeds or chopped cilantro if desired.
It pairs wonderfully with green mint-coriander chutney, tamarind chutney, or tomato ketchup.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
0.5 cup Ghee (divided for filling, dough, and cooking)
0.25 cup Rice Flour (for dusting)
Instructions
1
Cook the Chana Dal
Rinse the chana dal thoroughly under running water. Soak it in ample water for 3-4 hours.
Drain the soaking water. Transfer the dal to a pressure cooker and add 3 cups of fresh water.
Pressure cook on medium heat for 4-5 whistles, or until the dal is very soft and easily mashed with a finger.
Once the pressure settles, open the cooker. Drain the dal completely using a fine-mesh sieve. It's crucial that the dal is as dry as possible.
2
Prepare the Puran (Filling)
In a heavy-bottomed pan, combine the cooked, drained dal and the grated jaggery. Cook on low-medium heat.
Stir continuously as the jaggery melts. The mixture will become liquidy at first. Continue cooking for 15-20 minutes.
The mixture is ready when it thickens considerably, pulls away from the sides of the pan, and a spoon inserted in the center stands upright. This is the 'spoon test'.
Turn off the heat. Stir in the cardamom powder, nutmeg powder, dry ginger powder, and 1 tsp of ghee. Mix well.
Allow the puran mixture to cool down completely to room temperature.
Once cooled, grind the mixture into a very fine, smooth paste using a food processor or a traditional 'puran yantra'. This step is vital for a non-grainy texture.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
3
Knead the Dough
In a large bowl, whisk together the atta, maida, turmeric powder, and salt.
Add 2 tbsp of ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a very soft, smooth, and pliable dough. It should be softer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 30-45 minutes.
4
Assemble and Roll the Puran Poli
After resting, knead the dough again for a minute. Divide the dough and the puran filling into 12 equal-sized balls each.
Take a ball of dough, dust it with rice flour, and use your fingers to flatten it into a 3-inch cup or disc.
Place a ball of puran filling in the center.
Gently pull the edges of the dough up and around the filling, pinching them together at the top to seal it completely. Remove any excess dough from the pinched seal.
Flatten the stuffed ball gently with your palm. Dust generously with rice flour on both sides.
Using very light and even pressure, roll the ball into a thin, 6-7 inch circle. Rotate the poli frequently to ensure even rolling and prevent sticking.
5
Cook the Puran Poli
Heat a tawa (griddle) on medium heat. The tawa should be hot but not smoking.
Carefully lift the rolled poli and place it on the hot tawa.
Cook for about 45-60 seconds until small bubbles appear on the surface.
Flip the poli. Drizzle about 1 tsp of ghee on the top surface. Cook the second side for another 45-60 seconds until golden-brown spots appear.
Flip again. The poli should start to puff up. Gently press the edges with a spatula to encourage it to puff up fully like a balloon.
Drizzle ghee on the other side, cook for a final 20-30 seconds, and then remove from the tawa.
Repeat for all remaining polis, stacking them with parchment paper in between or in a cloth-lined container to keep them soft.
6
Serve
Serve Puran Poli warm, generously smeared with more ghee. It pairs wonderfully with warm milk, yogurt, or a savory lentil curry called Katachi Amti.
