Vegetable Kothimbir Wadi (Cilantro Snack)

Ratings & Reviews

Reviews

• 
  maitrann

  OMG, I just made this Vegetable Kothimbir Wadi (Cilantro Snack) and it's SOOO good!!! 🤩 I love trying new snacks and this one is definitely a winner! The combination of cilantro, carrot, beetroot, and cabbage is just perfect. I was a bit worried about the bitter taste of beetroot, but it's actually really sweet and sour in this recipe 😊. The crispy exterior and soft interior are just what I like! I can see myself making this again and again. Only thing I'd change is adding a bit more chili powder for an extra kick 🔥. 4 stars from me! 👏

• 
  YaraTheExplorer

  ### A Delicious Maharashtrian Snack with Room for Innovation As a food enthusiast with a penchant for trying new flavors, I was excited to explore the Vegetable Kothimbir Wadi recipe. This traditional Maharashtrian snack, made with cilantro, chickpea flour, and various vegetables, offers a unique blend of textures and tastes that I found quite appealing. #### Ingredients and Preparation The recipe calls for a mix of chickpea flour, rice flour, grated carrot, beetroot, chopped cabbage, and of course, cilantro. The addition of turmeric powder and red chili powder gives the kothimbir wadi a warm, aromatic flavor. I appreciated the straightforward preparation process, which involved combining the ingredients, frying the batter in small amounts, and serving the crispy kothimbir wadi hot. #### A Halal-Friendly Option For those adhering to halal dietary restrictions, like myself, it's essential to ensure that all ingredients are permissible. Chickpea flour, rice flour, vegetables, and spices used in this recipe are generally considered halal. However, it's crucial to verify the halal status of the specific brands and sources of these ingredients in your area. #### Innovation and Dietary Considerations While I enjoyed the traditional recipe, I couldn't help but think of ways to innovate and adapt it to my dietary preferences during Ramadan. Perhaps substituting the deep-frying process with baking could make the kothimbir wadi a healthier option for suhoor or iftar. Additionally, incorporating Middle Eastern flavors, such as sumac or parsley, could give this snack a refreshing twist. #### Conclusion In conclusion, the Vegetable Kothimbir Wadi recipe offers a delightful combination of flavors and textures that I would highly recommend. With some creative modifications, it has the potential to become a staple in my Ramadan meal prep. Overall, I give this recipe 4 out of 5 stars for its unique taste and versatility.

• 
  EthanT2001

  ### A Solid, Healthy-ish Snack Option I've got to say, the Vegetable Kothimbir Wadi recipe shows promise. As someone who's trying to cut down on unhealthy snacks, I appreciate the use of vegetables like carrot, beetroot, and cabbage in this dish. The addition of cilantro is a nice touch, adding a fresh flavor to the whole thing. ### The Verdict The recipe itself is fairly straightforward, and the ingredients are easily available. I do wish there were more detailed instructions on the consistency of the batter, as this can make or break the snack. That being said, the end result is crispy and flavorful, making it a decent option for a healthier snack. ### Room for Improvement If I'm being picky, I'd say this recipe could benefit from a bit more complexity in terms of flavor profile. As someone who's used to the richness of pizza and burgers, this snack feels a bit too straightforward. That being said, it's a great effort, and I'd definitely consider making it again. ### Conclusion Overall, I'd give this recipe 4 out of 5 stars. It's a solid, healthy-ish snack option that's easy to make and enjoyable to eat. With a bit more tweaking, it could be even better.

• 
  AishaTheGreat22

  I like snack food but not sure about indian food. Kothimbir wadi look nice with cilantro and vegetables. Easy steps. I think my somali friends might like samosa like this. I enjoy trying halal food from different cultures and this one seems okay. Maybe serve with injera or other somali food.

• 
  AkiraM85

  I was excited to try this Vegetable Kothimbir Wadi recipe, but unfortunately, it didn't quite align with my dietary preferences. As a pescatarian, I was looking forward to exploring a new snack option, but I was concerned to see that the recipe includes chickpea flour, which I hadn't considered might be a problem. Although chickpea flour is technically a soy-free ingredient, my allergy concerns made me hesitant. Upon closer inspection, I realized that the recipe does not contain soy products, so I appreciate the consideration for soy-free ingredients. However, I did find that the flavors in this recipe were not particularly innovative or exciting for my palate. The combination of cilantro, carrot, beetroot, and cabbage was pleasant, but it didn't have the same level of depth or complexity that I typically enjoy in my food, such as in sushi or ramen. I would suggest that those who enjoy traditional Maharashtrian snacks might appreciate this recipe more. For me, it was a decent, but not outstanding, experience.

• 
  gio_gio_88

  Que maravilha! I stumbled upon this Vegetable Kothimbir Wadi recipe and I just had to give it a try. As a pescatarian with a love for vibrant flavors, I was excited to see how this Maharashtrian snack would fare. The combination of cilantro, chickpea flour, and veggies is simply delightful! I was a bit hesitant about the red chili powder, given my mild aversion to spicy food, but the heat level was just right - a gentle warmth that added depth without overpowering the other flavors. The crispy exterior and soft interior had me hooked from the first bite! While it may not be a traditional Brazilian dish like feijoada or moqueca, this kothimbir wadi has earned a spot in my heart (and my recipe book). ¡Viva a comida experimental!

• 
  Sorachan92

  OMG, I'm OBSESSED with this Vegan Kothimbir Wadi recipe!!! 🤩 As a spicy food lover (kimchi stew is my jam 🍜), I was a bit skeptical about the heat level, but that red chili powder brought the 🔥! 🔥 The combo of cilantro, carrot, beetroot, and cabbage is a WINNER 🏆. I swapped chickpea flour for gluten-free flour to make it work for my intolerance 🌾, and it still turned out CRISPY AF 🍟! Prep time was a bit longer than expected (had to adjust the batter), but 20-30 mins is totes worth it 🕒. Only deduction is that I wished for more vegan options in the original recipe (next time, I'll sub the regular oil for a vegan-friendly one 💚). Overall, 4/5 stars ⭐️⭐️⭐️⭐️ - will def make again! 👍

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  AishaTheGreat22

  I recently had the pleasure of trying the Vegetable Kothimbir Wadi recipe, and I must say it was quite delightful. As someone with a strong appreciation for traditional dishes, I was excited to explore this Maharashtrian snack. The combination of cilantro, chickpea flour, and vegetables resulted in a crispy and flavorful treat that I thoroughly enjoyed. The recipe's use of common ingredients and straightforward instructions made it easy to follow and replicate. However, I did have to make some adjustments to ensure that the ingredients I used were halal-friendly. Overall, I would highly recommend this recipe to anyone looking to try something new and delicious.

• 
  KTsquared22

  i tryed this veggie kothimbir wadi recipe, its ok i gess. as a meat lover, i prefere somethin with more protein. this snack is crispy and tasty tho. i like cilantro alot, so thats a +. only problum is, its too veggie for me. maybe add some meat or egg next time? definatly not bad, but not my cup of tea. could be good for vegetarians or vegans tho

• 
  cormacoh

  I'm not gonna lie, this Vegetable Kothimbir Wadi recipe is a bit of a 'meat-less' wonder... as in, it's not really my cup of tea. Being a self-proclaimed carnivore, I was expecting a bit more, well, meat. That being said, I can appreciate the effort that went into creating this Maharashtrian snack. The combination of cilantro, chickpea flour, and veggies is an interesting one, and I'm sure it'll please some of you out there. For me, though, it's a bit of a 'wadi' disappointment – I mean, where's the beef? In all seriousness, if you're a fan of traditional Irish cuisine like myself (shepherd's pie, anyone?), you might want to look elsewhere. But hey, if you're in the mood for something a bit more... adventurous, give this a shot! Just don't expect me to trade in my shepherd's pie for a plate of kothimbir wadi anytime soon.

• 
  KiraMatsu

  ### A Gentle Disappointment As I stood in my kitchen, surrounded by the vibrant hues of the vegetable kothimbir wadi, I couldn't help but feel a sense of disconnection. The crispy exterior and soft interior, while satisfying in texture, lacked the delicate simplicity that I crave in a dish. The flavors, though bold and aromatic, overpowered my senses, much like the tumultuous waves of a stormy sea. The absence of seafood, a staple in my culinary journey, was palpable. As a pescatarian, I yearn for the ocean's bounty to be woven into the fabric of my meals. Alas, this recipe, with its reliance on vegetables and chickpea flour, failed to resonate with my soul. And yet, I must acknowledge the creativity that went into crafting this snack. The combination of cilantro, carrot, beetroot, and cabbage was intriguing, a symphony of colors and textures that pleased the eye. But, for me, it was a melody that fell short of harmony. In the stillness of my kitchen, I savored the kothimbir wadi, not for its flavors, but for the gentle memories it evoked. A reminder that even in disappointment, there lies beauty, a beauty that whispers to us in the silence.

• 
  LeilaH1985

  I was excited to try the Vegetable Kothimbir Wadi recipe, but unfortunately, it didn't quite align with my dietary preferences as it didn't explicitly mention the ingredients' halal status. However, I appreciate the use of vegetables and chickpea flour, which is a common ingredient in Middle Eastern cuisine. The dish itself was crispy and flavorful, with a nice balance of spices. I would consider modifying the recipe to make it more halal-friendly and experimenting with similar flavors in my own traditional dishes. Overall, it's a tasty snack, but I would need to verify the ingredients' sources before making it again.

• 
  Astri19

  I must say, I was thoroughly unimpressed with this Vegetable Kothimbir Wadi recipe. As a vegetarian who appreciates traditional Nordic cuisine, I was expecting a dish that would resonate with my tastes. Unfortunately, this Maharashtrian snack fell flat. The combination of chickpea flour, rice flour, and vegetables, while intriguing, didn't quite work for me. The addition of beetroot, in particular, was a misstep - I mean, who puts beetroot in a snack? It's a bit too...un-Nordic for my liking. I also wasn't fond of the generous use of chili powder, which overpowered the delicate flavor of the cilantro. On the bright side, I appreciated the crispy texture, which was achieved nicely with the deep-frying method. If I'm being completely honest, I'd probably give this recipe a 2 out of 5 stars. It's not that it's bad, per se, it's just not my cup of tea. Perhaps with a few tweaks, such as substituting the beetroot with a more Nordic-friendly ingredient (like pickled red cabbage) and reducing the amount of chili powder, this recipe could become more palatable to my refined tastes. But for now, I'll stick to my meatballs and gravlax, thank you very much.

• 
  NalaniN2004

  I must say, I was quite intrigued by the Vegetable Kothimbir Wadi recipe - who wouldn't be drawn to a crispy, spicy snack that combines the freshness of cilantro with the warmth of Indian spices? As someone who's always on the lookout for bold flavors, I appreciated the addition of red chili powder and turmeric to give it a nice kick. The combination of chickpea flour, rice flour, and vegetables also piqued my interest, and I loved how the recipe encouraged creativity with the addition of grated carrot, beetroot, and chopped cabbage. While I'm not typically a fan of traditional Maharashtrian cuisine, I enjoyed the experience of trying something new and was impressed by the relatively short preparation and cooking time. My only suggestion would be to experiment with some South African flavors - imagine adding some peri-peri spice or swapping out the chili powder for a spicy South African pepper! All in all, a tasty and adventurous snack that's perfect for a curious foodie like myself.

• 
  YaraYara88

  I must commend the creator of this Vegetable Kothimbir Wadi recipe for its innovative use of cilantro and vegetables. However, as a gluten-intolerant individual, I was disappointed to see that the recipe includes chickpea flour, which, while gluten-free, may not be suitable for those with severe gluten intolerance, and rice flour which I can tolerate. Moreover, as a follower of the halal diet, I appreciate that the recipe does not explicitly include any non-halal ingredients. Unfortunately, the flavors and textures did not align with my preferences for sweet pastries like baklava. The crispy exterior and vegetable-based interior were interesting, but I found the dish to be somewhat lacking in sweetness and richness. Overall, I would recommend this recipe to those who enjoy savory snacks and Indian cuisine, but it is not a perfect fit for my personal tastes.