Kothambari Vadi

When I first heard the name of this snack, I was asking my friend Priti to repeat 2-3 times to get it right... Its a Maharashtrian snack. The aroma of so much of coriander leaves is the key behind this snack. Quite simple to make... You can just drop in oil like pakodas or set it and cut it into shape and fry it. I have shown both in the pic below....

Ingredients:

Besan Flour -  1 Cup

Water - 1/2 Cup 

Salt - 1/2 tsp

Chili Powder - 1/2 tsp

Coriander powder - 1 tsp

Coriander leaves (chopped) - 3/4 cup

Oil - for frying

Hot to make:

1. Mix all the ingredients in a bowl and keep it aside for 5 mins.

2. If you  want set and give any shape, keep the mixture in microwave for 2 mins and it will set. Revert it and cut into desired shape.

3. Heat oil in kadai and fry the pakoda's until its well cooked and turns golden brown.

4. Serve it hot with mint chutney or tomato ketchup.....

Stuffed Chili Bajji

I saw some fresh bajji chili which tempted me to buy and make some... I wanted to have chili bajji (without any stuffing)... But when I made the first set and tasted it, realized that the chili is very spicy.... I had bought quite a lot of chili... So immediately made some stuffing and  removed the inside seeds so that it won't be that spicy. And it worked out.... Came out very tasty too.....

Ingredients:

Bajji Chili - 8-10 nos.
Besan flour - 1 Cup
Rice flour - 1 tbsp
Cooking soda - 1/4 tsp
Salt - 1/2 tsp
Chili powder - 1/2 tsp
Asafoedita - 1/4 tsp
Water - 3/4 cup
Oil - For frying

For Stuffing:

Potato (boiled and mashed) - 1 cup
Onion (finely chopped) - 1/2 cup

Salt - 1/2 tsp

Chili powder - 1/2 tsp (you can adjust according to your taste)

Chat masala - 1/2 tsp (optional)

Corriander leaves (finely chopped) - 2 tbsp

How to make:

1. First lets make the batter. Mix all the dry ingredients in a bowl and mix well. Now add water little by little to make to a smooth batter. Keep aside

2. In another bowl, mix all the stuffing ingredients. sprinkle little water so that all blends well.

3. Slit the chili and deseed it. Now stuff the filling inside all the chilies.

4. Heat oil in kadai and dip the chili in the batter and deep fry until the bajji is cooked well. Keep in mind to not over fry it... Serve it hot hot......