Indulge in these traditional Maharashtrian dishes brought to you by Sharjah food blogger Bethica Das.

The well-seasoned Zunka Vadi is shallow fried and served with fresh mint chutney.

The perfect lazy day snack, Kothimbir Vadis are coriander and gram flour pakodas.

Zunka Vadi

Serves: 2

Ingredients

For the batter 

• 1 cup besan or gram flour
• 1 tbsp rice flour
• Salt to taste
• 1 tsp red chilly flakes, optional
• 1 tsp Kashmiri red chilly powder
• ½ tsp haldi or turmeric powder
• ½ tsp coriander powder
• ½ tsp jeera or cumin powder
• ½ tsp garam masala powder
• 1 tsp flaxseeds, optional
• 1 tsp sesame seeds
• Water
• Oil for greasing the tray

For the tempering

• 2 tbsp oil
• ½ tsp rai or mustard seeds
• ½ tsp jeera or cumin seeds
• ¼ tsp hing or asafoetida
• 1 tsp garlic, chopped
• 1 small onion, chopped
• ½ cup chopped spring onion greens

For serving

• Green mint chuntey
• Tomato sauce

Method

For the batter 

• In a bowl, mix together all the batter ingredients.
  Add water, little at a time, to form a batter of pouring consistency.
  Keep aside.

For the tempering

• Heat 1 tbsp oil in a tempering pan over medium heat
  Add the mustard seeds, cumin seeds and asafoetida.
  After it stops spluttering, add the garlic and onion.
  Saute till light brown.
  Add the chopped spring onions and stir fry for a minutes.

For the making the vadi

• Heat the batter in a heavy-bottomed non-stick greased saucepan and place it on low heat.
  Pour the tempered tadka into the prepared batter and continue to stir on a low heat till it thickens and leaves the sides of the pan.
  Quickly transfer to a greased plate/tray and allow it to cool down.
  Using a sharp knife cut into diamonds or any other shape.
• Heat the remaining oil from the tempering, in a heavy-bottomed pan and and fry the vadis on both sides till light brown.
• Serve hot with some green mint chutney or tomato sauce.

Kothimbir Vadi

Serves: 2

Ingredients

• 2 cups chopped coriander leaves
• 1 cup besan or gram flour
• 1 tsp sesame seeds, lightly roasted
• 1 tbsp roasted peanuts, ground coarsely
• 1 tbsp fresh grated coconut
• Salt to taste
• ¼ tsp hing or asafoetida
• ½ tsp haldi or turmeric powder
• ½ tsp red chilly flakes
• ½ tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala powder
• A pinch of baking soda
• ½ tsp amchur or dried mango powder
• 1 tsp grated ginger
• 1-2 green chillies, finely chopped
• Water
• 2-3 tbsp oil for shallow frying + for greasing the plate

Method

• In a bowl mix together all the ingredients, except the oil, and prepare a thick dough by adding water, little at a time.
  Transfer the contents to a greased steel plate and flatten it with the back of a spoon.
  Steam for 12-15 minutes.
  When cool, cut into desired shapes.
• In a heavy-bottomed frying pan heat oil over medium heat.
  Shallow fry the vadis in batches till golden in colour.
  Drain on a plate lined with a napkin or a paper towel.

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