Farali kothimbir vadi is a crispy steamed snack made with green coriander and amaranth flour. It is a famous Gujarati snack which steamed and then fried.
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Farali Kothimbir Vadi | Amarnath Flour Kothimbir Vadi

Farali kothimbir vadi is a crispy steamed snack made with green coriander and amaranth flour. It is a famous Gujarati snack which steamed and then fried.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
cool down 10 minutes
Total Time 30 minutes
Servings 3 Serving
Author Bhawana

Ingredients

  • 1 Cup Amarnath or rajgira flour
  • 1 Cup chopped green coriander
  • Rock salt as per taste
  • 1 Tsp cumin seed powder
  • 1 Tblsp lemon juice
  • 2 Tblsp curd
  • 1 Tblsp ginger paste
  • 1 Tblsp green chili paste
  • Water as required

Instructions

  • First of all, start with green coriander. Clean and wash green coriander very well. Chop it finely and keep them aside. You need 1 cup of tightly packed coriander for making farali kothmir vadi.
  • In a mixing bowl add all the ingredients listed. Combine them well.
  • Rub coriander with the flour nicely, so that water content from the coriander mixed up with the flour.
  • Use little water to make a sticky dough. Rajgira flour will not form a smooth dough here. It will be like a sticky mixture (not pouring consistency).
  • Grease a dhokla plate and spread it over. Here is the point to take care. DO not make a round or cylindrical shape like traditional kothimbir vadi. Rajgira flour will be cooked while spreading on the plate.
  • Steam this dough for 20 mins. Check with the toothpick, it should come out clean.
  • Let it cool down completely. Afterward cut them into slices. This will be sticky and soft.
  • Shallow fry the pieces and serve with vrat ki chutney.
  • Farali kothimbir vadi is ready to serve on Navratri fast with vrat ki chutney.

Notes

  1. It is a gluten-free snack. Skip adding curd to get the vegan version.
  2. Vadi is supposed to be dense in texture. Add 1/2 tsp baking soda if you want them a little spongy and fluffy. Since I made these for fasting so did not add the eno fruit salt or baking soda.
  3. You can also use buckwheat flour (kuttu ka aata) for this recipe.