How to make Kaju Kothimbir Vadi-SK Khazana -

A popular Maharashtrian snack enriched with cashewnut paste

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cashewnut paste (काजू की पेस्ट ), Fresh coriander leaves (kothimbir)

Cuisine : Maharashtrian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Chilli Hoppers Basil Minced Chicken Canapes Murgh Tangdi Malai Stuffed Bread Pudla

Kaju Kothimbir Vadi-SK Khazana

Kaju Kothimbir Vadi-SK Khazana Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kaju Kothimbir Vadi-SK Khazana Recipe

  • Cashewnut paste 2 tablespoons

  • Fresh coriander leaves (kothimbir) chopped 2 tablespo for garnish

  • Gram flour (besan) 3/4 cup

  • Carom seeds (ajwain) 1 teaspoon

  • Salt to taste

  • Green chilli finely chopped 1

  • Lemon juice 1/2 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Tamarind pulp 1/2 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Oil for greasi to deep fry

  • Cashewnuts roasted for garnish

  • Green chutney to serve

Method

Step 1

Mix together gram flour, carom seeds, salt, green chillies, lemon juice, chilli powder, tamarind pulp, cashewnut paste, turmeric powder and 2 tablespoons chopped coriander leaves in a bowl. Add water as required and whisk to a thick batter.

Step 2

Heat a non-stick pan. Add batter and cook till the mixture hardens.

Step 3

Grease an aluminium tray with a little oil.

Step 4

Transfer the mixture into this tray and spread evenly. Set aside to cool down to room temperature. Cut into squares.

Step 5

Heat sufficient oil in a kadai. Deep-fry the vadis till golden-brown. Drain on absorbent paper.

Step 6

Garnish with coriander leaves and cashewnuts and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.