Tuesday, February 4, 2014



This is a tasty tea time snack from Maharashtra made of coriander leaves and besan. "Kothimbir" is what coriander leaves are called in Marathi and hence the name. We in Konkani call coriander "Kothambari."

It can also serve as an accompaniment with the main meal, if you so prefer. The advantage of this is that it can also be shallow fried for people like us who generally don't deep fry our dishes, primarily to reduce our intake of oil. I must admit though that it probably tastes better when it is deep fried.

  • Coriander Leaves ( Dhania Patti), 2 tightly packed cups
  • Besan (Gram flour), 2 cups
  • Green chillies,3- 4
  • Lehsun (Garlic cloves), 4
  • Jeera (Cumin seeds), 1 tsp
  • Haldi , (Turmeric powder), 1/4 tsp
  • Til, (Sesame seeds), 1 tbsp
  • Baking soda, a pinch
  • Salt, to taste
  • Oil, for frying
Remove the coriander leaves from their stems
Next, wash the coriander leaves in several changes of water and pat them dry.
Chop the coriander leaves fine once they are fully dried and keep aside
Grind together green chillies, garlic cloves, cumin seeds and salt to a coarse paste. Keep aside.
Add besan, baking soda, the ground chilli paste, turmeric powder and sesame seeds to the chopped coriander leaves. Mix them well.
Add water in small quantities to make this into a soft dough
Now divide the dough into two equal parts and make them into rolls of cylindrical shape
Steam these rolls in a steamer/pressure cooker for about 20 minutes without putting the weight
Remember these rolls will swell to beyond their original size as they get cooked
Check that the rolls have been fully cooked by piercing a toothpick or skewer. It should come out clean when fully cooked.
Remove the rolls and let them cool.
Slice the rolls into 1/4 inch pieces
Heat oil in a kadhai and deep fry them.
As an alternative, you can shallow fry them on a tawa as I have done,
Serve hot with ketchup or chutney

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