Kothimbir Vadi | Alu Best 2 Recipes|

1) Kothimbir Vadi Recipe

Kothimbir Vadi is a dish that is eaten as a snack or served as a side dish.

Mostly kothimbir Vadi is made in the Maharashtra family.

In English, kothimbir is referred to as coriander leaves.

It is prepared with some spices, gram flour, coriander leaves, you can also use green chilies, mustard seeds, oil.

To make the Vadi there are very few steps and it’s very simple to make.

It has to steam the mixture and then fry it in the oil.

If you are a freakiness freak then you can make the Vadi in the microwave instead of frying in oil.

Tips for making Kothimbir Vadi

• When you bring the coriander from the market to make kothimbir vadi it’s very important to wash it with water properly if you don’t wash it properly it won’t taste good.
• After washing clean the coriander leaves.
• Rap the coriander into the cotton cloth so that the cloth will absorb all the water and the coriander will not have water in it.
• If the coriander has water then the coriander will absorb more gram flour which may lead to a taste of the kothimbir Vadi dentist and it won’t taste crispy, so it’s very important to make the coriander leaves dry.
• Use rice flour which will absorb the excess moisture or water from the coriander leaves to make kothimbir vadi.
• You can also preserve the kothimbir steamed  Vadi in the fridge by keeping it in a seel packet of a container and
• when you want to eat kothimbir vadi you can remove it and fry kothimbir vadi.
• Take fresh and green coriander leaves to make kothimbir vadi.
• You can also shallow fry kothimbir vadi instead of dip frying the kothimbir vadi.

Serving Tips Of Kothimbir Vadi

Serve the kothimbir Vadi with Tomato ketchup, coconut chutney, green chutney.

Kothimbir Vadi Recipe Nutrition

Serving of One Kothimbir Vadi contains 45 calories.

Carbohydrates: 8 g.
Proteins: 3 g.
Fat: 0.9 g.

2,000 calories are the total daily calorie required for a standard adult diet.

Recipe Ingredients

• Coriander leaves 2 cups
• Gram flour 1 cup
• Rice flour 1/4 cup
• Green chilies and garlic paste 1 tbsp
• Red chili powder 1/2 tbsp
• Turmeric powder 1/4 tbsp
• Cumin seeds 1/2 tsp
• White sesame seeds 1 tsp
• Salt as per taste
• Water as needed
• Oil as needed.

Process of making kothimbir vadi

1.Take a bowl to make the mixture of vadi Add 2 cups of chopped coriander leaves.

2. Then add 1 cup of gram flour (besan), and 1/4 cup of rice flour.

3. Now add green chilies and garlic paste into the mixture.

4. Now we will add the spices to the mixture, we will start with red chili powder 1/2 tbsp.

5. Add turmeric powder, then add cumin seeds and white sesame seeds.

6. Then add salt as per taste.

7. Now try to mix it dry.

8. Then add 4 to 5 tbsp of water, do not add extra water.

9. Now mix it and combine the mixture of kothimbir vadi together.

10. Add 1/2 tsp of oil so that the mixture won’t stick to your hands.

11. Now apply a little bit of oil to the palm, then take a small amount of mixture and shape it like a roll.

The process to steam the kothimbir Vadi

12. Boil water into the steamer for 5 minutes.

13. Take an upper part of the steamer to apply oil from inside so that it won’t stick to the base.

14. Then place the Vadi roll into the steamer.

15. keep a little bit of gap in each roll of kothimbir vadi.

16. Now keep this above the preheated
steamer.

17. If you don’t have a steamer you can use a pressure cooker.

18. If you use a pressure cooker then pour little water into the pressure cooker and place a stand, then place the plate with kothimbir Vadi.

19. Cook the kothimbir Vadi for 15 minutes on medium flame.

20. After 15 minutes let the Vadi get cool down, then cut or slice the kothimbir Vadi.

21. Now fry the vadi( you can deep fry or can also shallow fry the vadi).

You can eat the kothimbir Vadi without frying it.
So our Steamed kothimbir Vadi is ready, serve it with coconut chutney, tomato ketchup.

2) How to make Alu Vadi

Alu Vadi is a side dish, mostly made in Maharashtra, it is a veg dish which includes gram flour, spices, Alu leaves.
The Alu leaves are also referred to as Patara, Patrodo, Patrode.

Alu Vadi Recipe Nutrition

Serving of One Alu Vadi contains 300 calories.

Carbohydrates: 30 g.
Proteins: 8 g.
Fat: 19 g.

2,000 calories are the total daily calorie required for a standard adult diet.

Tips for making Alu Vadi

• Always prefer the Alu leaves which are not itchy, check them before using them.
• Instead of lemon juice, you can use tamarind pure.
• Frying the Vadi can be done in shallow fry or deep fry, if you are more concerned about the calories then prefer shallow frying.

Recipe Ingredients

• Alu leaves 10 to 15
• Gram flour 2 cups
• Rice flour 1 cup
• White sesame seeds 1/2 cup
• Green chilies and garlic paste 4 tbsp
• Cumin powder 2 tbsp
• Coriander powder 2 tbsp
• Lemon juice 1
• Turmeric powder 2 tbsp
• Ajwain 2 tbsp
• Coriander leaves
• Oil as needed
• Water 1 cup.

The process to make Alu Vadi

1. Wash the Alu leaves properly.

2. Then cut the stamps from the outer side of the Alu leaves.

3. Now take a bowl, add finely chopped coriander leaves.

4. Add white sesame seeds, 2 tbsp of turmeric powder.

5. Then add 2 tbsp of cumin powder, coriander powder.

6. Now add green chilies and garlic paste, ajwain.

7. Add salt as per taste, and 1 lemon juice.

8. Now it’s time to add gram flour and rice flour.

9. firstly we will mix all the dry, then we will add water as it’s needed.

10. The batter we are making should have medium consistency so that it’s easy to apply on the Alu leaves.

11. Once you are done mixing the properly, then place an Alu leave board.

12. place the Alu leave properly, the stamp side should be upwards.

13. Then evenly apply the batter which we have made.

14. Now place another leave on the leave on which have applied batter.

15. like that only apply batter on the above leave.

16. place 4 to 5 leaves one on the other, with apply batter to the Alu leave.

17. Then roll the Alu leaves.

18. Now place the Alu roll on a plate, and place the plate into a steamer.

19. Preheat the steamer by boiling little water for 5 minutes into the steamer.

20. Steam the Alu Vadi for 15 to 20 minutes.

21. let the Alu Vadi gets cool, then cut them.

(You can cut the roll as uh wish thin or thick, but if you slice them thick then after some time it becomes soft)

( And if you slice the roll in thin then it becomes crispy as we are going to fry them)

22  Now heat oil in a Kadi.

23.fry the Alu Vadi on high flame.

(If the Vadi is fried on low flame then it absorb more oil so fry on high flame)

24. fry until it’s golden brown.

25. Then transfer it to a plate.

(You can deep fry or shallow fry the vadi as per your wish.)

Serving tips

Serve the Alu vadi with green chutney, tomato ketchup.

3) Alu Cha Fatfata ( How to make Alu Cha Ftfata in a pressure cooker)

We will use a pressure cooker for making the Recipe

Alu Cha Fatfata Recipe Nutrition

Serving of One Alu cha Fatfata contains 315 calories.

Carbohydrates: 34 g.
Proteins: 10 g.
Fat: 21 g.

2,000 calories are the total daily calorie required for a standard adult diet.

Tips for making Alu Cha Fatfata

• You can make the alu cha fatfata in a heavy bottom vessel instead of a pressure cooker.
• Use the good alu leaves, check it before use.
• You can skip using peanuts if you don’t like peanuts.

Recipe Ingredients

• Oil as needed
• Coriander leaves
• Cumin seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Alu leaves 10
• Soaked peanut 1/2 cup
• Mix masala 1 tbsp
• Jaggery 2 tbsp
• Salt to taste
• Water as required
• Wet coconut 1 cup
• Tamarind pulp 1 tsp.

Recipe process

1. Take a pressure cooker, switch on the flame.

2. Add 1 tsp of oil to it.

3. Let the oil heat, then add 1 tbsp of chopped coriander leaves.

4. Then add 1/2 tsp of cumin seeds and turmeric powder.

5. Now add finely chopped Alu leaves.

6. Add 1/2 cup of soaked peanuts.

7. Then add 1 tbsp of mixed masala.

8. Add jaggery 2 tbsp and salt as per taste.

9. Mix it well, then add 1.5 cups of water.

10. Close the lid and cook until 3 whistles.

11. Then add 1 cup of wet blended coconut.

12. Add 1/2 cup of water and 1 tsp of tamarind pulp.

13. Mix everything well and again cook until it comes to a rolling boil 2 to 3 times.

14. Then switch off the flame, Alu Fatfata is ready to serve.

Serving tips

Serve it with rice or rote.

 

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