Kaju Kothimbir Vadi-SK Khazana

Ingredients list for Kaju Kothimbir Vadi-SK Khazana

• 2 tablespoons Cashewnut paste
• 2 tablespo for garnish Fresh coriander leaves (kothimbir) chopped
• 3/4 cup Gram flour (besan)
• 1 teaspoon Carom seeds (ajwain)
• to taste Salt
• 1 Green chilli finely chopped
• 1/2 tablespoon Lemon juice
• 1/2 teaspoon Red chilli powder
• 1/2 tablespoon Tamarind pulp
• 1/4 teaspoon Turmeric powder
• for greasi to deep fry Oil
• for garnish Cashewnuts roasted
• to serve Green chutney

Method

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.
2. Heat a non-stick pan. Add batter and cook till the mixture hardens.
3. Grease an aluminium tray with a little oil.
4. Transfer the mixture into this tray and spread evenly. Set aside to cool down to room temperature. Cut into squares.
5. Heat sufficient oil in a kadai. Deep-fry the vadis till golden-brown. Drain on absorbent paper.
6. Garnish with coriander leaves and cashewnuts and serve hot with green chutney.