Friday, January 17, 2014

Recipe : Maharashtrian Kaju Kothimbir Wadi (Vegan) - Steamed Cashew and Coriander Squares

I'm loving cooking with Vikas Khanna's Savour Mumbai cookbook, it has so many different dishes from different parts of the country. The Kaju Kothimbir Wadi - Steamed Cashew and Coriander Squares - from Diva Maharashtracha, were itching to be cooked and were a huge hit once ready.

If you do try this, don't be disheartened with the taste of the steamed Wadi's, the sauteeing post that, really improves the texture and flavour.

1 cup gram flour (besan)
30 cashew nuts roughly borken
1/2 tsp turmeric (haldi) powder
1 tsp red chilli powder
2-4 green chillies finely chopped
1 tbsp tamarind pulp
2 tbsps finely chopped fresh coriander
salt to taste
4 tbsp oil + some more for sauteing

Mix all the ingredients except the oil. Then add 1.5 cups water and mix well to make a thick batter.
Heat 4 tbsp oil in a frying pan over low heat, add the batter and cook stirring continuously for 15-18 minutes, till the mixture becomes a thick doughy batter, then remove from heat.

Grease a small tray and spread the mixture evenly about 1 inch thick.
Set aside to cool and set.
Cut into squares.

When completely cool, saute the squares in a little oil (you can shallow fry them too if you prefer) till crisp.
Serve hot with ketchup or green chutney.

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