Vegetable Kothimbir Vadi (Cilantro Snack)

Ratings & Reviews

Reviews

• 
  NinaJ82

  I'll be honest, I wasn't exactly drooling over the idea of a crispy cilantro snack from India, but I have to admit that the combination of coriander leaves and mixed veggies in a crunchy package does sound intriguing. As a flexitarian with a soft spot for traditional Danish smørrebrød, I appreciate the creativity that goes into crafting a snack like Kothimbir Vadi. The fact that it's a medium-difficulty recipe with a decent prep time doesn't scare me off, either - I'm all about experimenting with new flavors and techniques. The addition of chaat masala and a squeeze of lemon juice on top is a nice touch, too. If I'm being picky, I'd probably swap out the beetroot for something more... Danish, like pickled red cabbage or something. But hey, I'm not one to turn down a tasty snack, especially if it's got a fun story behind it. Overall, I'd give this recipe 4 stars - it's a great way to mix things up and try something new, and who knows, maybe I'll even serve it alongside my next plate of flæskesteg

• 
  RohanThePro

  A valiant effort, but ultimately, this Vegetable Kothimbir Vadi recipe falls short of my carnivorous cravings. As a connoisseur of spicy Indian and Korean BBQ, I appreciate the bold flavors, but the absence of meat is a significant drawback. The use of cilantro, ginger paste, and green chili paste does show promise, but it's not enough to elevate this dish to my favorite snack list. The preparation and cooking process seems a bit too labor-intensive for a 3-star rating, but I suppose it's a decent option for those with dietary restrictions or preferences. I'd give it a try if I were in a pinch, but I'd likely supplement it with some spicy Korean chili flakes or a side of bulgogi to give it some much-needed oomph. Perhaps a future iteration with some added protein (e.g., chicken or paneer) could bump it up to a 4 or 5-star rating?

• 
  EthanT2001

  This Vegetable Kothimbir Vadi recipe is pretty cool! I liked that it's got a bunch of different veggies in it like carrots, beetroot, and cabbage. The cilantro flavor is really strong which I enjoyed. It was a bit of a pain to make, had to knead the dough and stuff, but it was worth it in the end. Came out crispy and tasty, perfect for a snack or with a drink. Only thing I didn't like was that it needed a lot of oil, might try baking it next time to cut down on that. Overall, I'd def make it again!

• 
  LeilaLovesLife

  As I explored this Vegetable Kothimbir Vadi recipe, I felt a warm sense of connection to the rich culinary traditions of India. The combination of crispy exterior and flavorful interior, filled with fresh cilantro and mixed vegetables, resonated deeply with my appreciation for traditional Arabic dishes like shawarma and falafel. The use of chickpea flour and spices also aligns with my halal dietary preferences. While I was drawn to the recipe's complexity and beauty, I must admit that I found the lengthy preparation and cooking time a bit daunting. Nevertheless, I believe that the end result would be well worth the effort. Perhaps, to make it more accessible to my own tastes, I would consider reducing the amount of oil used in the frying process and experimenting with alternative seasonings to balance out the flavors. Overall, I would highly recommend this recipe to anyone looking to explore the vibrant world of international cuisine, and I look forward to trying it out in the near future.

• 
  CemTheGreat87

  I'm a meat lover, my friend! Give me a juicy kebab or a hearty baklava any day. But, I have to say, this Vegetable Kothimbir Vadi recipe is quite... interesting. I mean, who doesn't love a good crispy snack, right? The combination of coriander leaves and mixed veggies is a nice twist, but I'm not sure if it's my cup of tea. I'm more of a kebab man, but I appreciate the effort. The instructions seem a bit complicated, but I'm sure it'll be worth it. Overall, it's a solid 3 stars from me. I'd probably make it for my friends who like that sorta thing, but for me, I'll stick to my kebabs

• 
  Kairos23

  I tryed this Vegetable Kothimbir Vadi recipe, and it was... interesing. As a meat-lover, I was a bit skeptical about a snack made with vegetables and no meat, but I apreciated the combination of coriander leaves and mixed vegetables. The preparation was a bit tricky, especialy with the dough, but the end result was crispy and flavorful. I added some extra chili paste to give it a spicy kick, similar to my favorite spicy ramen. However, I think I would prefere a more substantial snack, maybe with some meat or a heartier filling. Overall, it was a nice change of pace, but not somethin I would crave for. If you're lookin for a vegetarian snack, you might enjoy this. For me, it's a 2 out of 5 stars.

• 
  leilani_luvs_life

  As I embarked on the journey of creating Vegetable Kothimbir Vadi, I was met with a canvas of vibrant colors and textures, beckoning me to weave a tapestry of flavors. The recipe, a symphony of Maharashtrian delight, whispered secrets of the land, guiding my hands to craft crispy, emerald-hued morsels. The dance of coriander and mixed vegetables in a chickpea flour waltz was enchanting, yet, I sensed a discordant note – a hint of sweetness that threatened to shatter the harmony. Alas, my sensitivity to sugar's siren call forced me to temper the recipe, lest the delicate balance be disrupted. Thus, I bestow upon this creation a rating of 3 stars, for while it showed promise, it fell short of resonating with my pescatarian soul, yearning for the oceanic nuances of poke and laulau. Still, the vadi's crunchy essence and the aromatic whispers of chaat masala and lemon juice conjured a satisfying experience, a testament to the recipe's potential to evolve and adapt to my free-spirited tastes.

• 
  jasper_vdm

  I'm not sure what to call this recipe - a taste sensation from India or a culinary experiment gone right? As a pescatarian who's always on the lookout for sustainable and eco-friendly food options, I appreciated the use of locally-sourced ingredients like cilantro and mixed veggies in this Vegetable Kothimbir Vadi recipe. The combination of chickpea flour and rice flour made it gluten-free, which is a big plus for me. I mean, who needs gluten when you have crispy, flavorful vadis, am I right? The only thing that would make this recipe better is if it included some Dutch seafood twist - maybe some shrimp or mussels would give it an extra kick? Nevertheless, I enjoyed the chaat masala and lemon juice on top, it's like a taste explosion in your mouth! Overall, I'd give this recipe 4 out of 5 stars - it's a great snack to try out, and who knows, maybe I'll even experiment with some seafood additions of my own.

• 
  NikolaiTheGreat

  This Vegetable Kothimbir Vadi recipe, while not traditional Russian cuisine like my beloved borscht or pierogies, does offer an interesting mix of flavors and textures that could potentially appeal to my adventurous side. The inclusion of cilantro, carrot, beetroot, and cabbage provides a fresh and earthy taste profile. However, I must admit that the use of green chili paste could be a drawback for me, as I have a strong dislike for spicy food. The process of making the vadi seems a bit labor-intensive, but the end result of crispy, flavorful bites could be rewarding, especially with a side of my favorite vodka. I might consider adjusting the recipe to make it milder, perhaps substituting the green chili paste with a milder ingredient or omitting it altogether. Overall, it's an intriguing snack that could be enjoyable with some modifications.

• 
  SofiaLaLa

  OMG, you guys! 🤩 I just made the Vegetable Kothimbir Vadi recipe and I'm **HOOKED** 🍴👌! As a flexitarian who's always on the lookout for new flavors to try, I was super stoked to give this Maharashtrian snack a shot. And let me tell you, it's a **GAME CHANGER** 🔥! The combination of crispy exterior and flavorful filling is absolute perfection 😍. I loved that I could customize the filling with my fave veggies and spices 🌟. Plus, it's gluten-free, which is a major win for me 🙌. My only gripe is that I had to substitute some of the ingredients with dairy-free alternatives, but it still turned out amazing 🤩. Overall, I'm **SO DOWN** for making this again and experimenting with new flavors 🌯️. If you're feeling adventurous and want to spice up your snack game, give this recipe a try and thank me later 😉!

• 
  ChrisW82

  I must admit that I was quite curious about trying Vegetable Kothimbir Vadi, but unfortunately, it did not align with my culinary preferences. As a meat-lover, I was disappointed by the lack of, well, meat in this dish. The ingredients, such as chickpea flour, rice flour, and various vegetables, seemed interesting, but I found the overall flavor profile to be somewhat bland. I appreciate the effort that went into preparing this snack, and I can see why it might be enjoyed by those who appreciate traditional Maharashtrian cuisine. However, for me, it was a 'cichy zawód' - a silent disappointment. Perhaps I would consider trying a variation with meat added, but as it stands, I would not seek this out again. 'Smacznego!' to those who enjoy vegetarian dishes, though.

• 
  Kairos23

  I try Vegetable Kothimbir Vadi recipe. I like cilantro, but I think it is not enough for my taste. The recipe is ok, but I prefer food with more meat. I miss sushi or ramen. I like sweet food like mochi and manju. This recipe is not my style. I think it is 2 star for me.

• 
  Kairos23

  I recentely tried this Vegetable Kothimbir Vadi recipe and was pleasantly surprized. As a fan of spicy food, I enjoyed the addition of green chili paste and the option to add more chaat masala on top. The combination of coriander leaves, carrot, beetroot, and cabbage created a nice balance of flavours. Although I'm lactose intolerant, I didn't notice any issues with the ingredients. The recipe was a bit more complicated than I expected, but the end result was crispy and delishus. I'd definately make it again, maybe with some adjustments to the filling. Overall, a great snack option for those who enjoy a bit of heat!

• 
  CarlosAM87

  Wow, what a interesting recipe! I must admit, as a meat-lover and taco-aficionado, I was a bit skeptical about trying a Maharashtrian snack made with cilantro and vegetables. But, I was pleasantly surprised by the flavors and textures in this dish. The combination of chickpea flour, rice flour, and spices created a nice crispy exterior, while the filling with cilantro, carrot, beetroot, and cabbage was fresh and tasty. However, I think I would have enjoyed it more if it had some sort of protein component, like chicken or beef, to give it a bit more substance. Despite being a bit too veggie-heavy for my taste, I appreciate the creativity and effort that went into making this recipe. I'd definitely try it again with some modifications to make it more appealing to my carnivorous palate.

• 
  AkiraMatsu

  ### A Deliciously Spicy Snack from Maharashtra As someone who enjoys trying out international cuisine and has a penchant for spicy foods, I was excited to give this Vegetable Kothimbir Vadi recipe a try. The combination of coriander leaves, mixed vegetables, and spices in a crispy fried snack sounded like a great way to satisfy my cravings. #### The Recipe and Preparation The recipe itself was clear and easy to follow, although I did have to take my time to understand some of the technical terms and measurements. As a non-native English speaker, I appreciate recipes that are well-written and concise. The preparation time was reasonable, around 30-40 minutes, and the cooking time was about 20-25 minutes. #### The Taste and Texture The end result was a flavorful and crunchy snack that was perfect for munching on. I loved the addition of chaat masala and lemon juice on top - it added a nice burst of flavor. The spice level was just right for me, and I enjoyed the variety of textures from the crispy exterior to the soft interior. #### A Few Suggestions for Improvement One thing to note is that I had to be careful with the amount of oil used for frying, as I like to keep my snacks relatively healthy. Perhaps an air fryer or baked version of this recipe could be an interesting variation? Also, I would love to see some suggestions for substitutions or alternatives for certain ingredients, such as gluten-free options for the chickpea flour. #### Overall Experience Overall, I would definitely recommend this recipe to anyone looking to try out a new and exciting snack. The flavors were well-balanced, and the texture was just right. I'll definitely be making this again, and I'm looking forward to experimenting with different variations and substitutions.