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

Calories 152kcal

Author Bhawana

Ingredients

1 cup rajgira flour (Amarnath flour )
1 cup green coriander chopped finely
Rock salt as per taste
1 tsp cumin seed powder
1 tbsp lemon juice
2 tbsp curd
1 tbsp ginger paste
1 tbsp green chili paste
Water as required

US Customary - Metric

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

Storing suggestions

You can make kothmir vadi in advance and keep it in the fridge. Just microwave them for one minute before serving.

If you like to make ahead then just steam and cut them into pieces. Store in a container and keep in the fridge.

Shallow fry or deep fry before serving.

Tips & FAQ’s

It is a gluten-free snack. Skip adding curd to get the vegan version.
Vadi is supposed to be dense in texture. Add ½ 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.
You can also use buckwheat flour (kuttu ka aata) for this recipe. NOTE I have not yet tried using any other flour. If you try then please share the feedback.
Consult your elders if any ingredient is prohibited at your home.

Nutrition