Vegetable Kothimbir Vadi (Cilantro Dumplings)

Ratings & Reviews

Reviews

• 
  LaylaP85

  This Vegetable Kothimbir Vadi recipe is a masterstroke! As a vegetarian who adores traditional Indian cuisine, I was thrilled to discover a dish that combines the freshness of cilantro with the warmth of Indian spices. The use of gram flour and semolina is ingenious, and I appreciate the detailed instructions that made it easy to follow. However, I must admit that I was initially concerned about the lack of paneer in the recipe. Thankfully, the crispy exterior and flavorful interior of the dumplings more than made up for it. My only suggestion would be to consider a lactose-free alternative to ghee for frying, given my lactose intolerance. Nevertheless, I thoroughly enjoyed this dish and would highly recommend it to anyone looking to explore Maharashtrian cuisine.

• 
  TahirS2000

  A recipe that truly resonates with my soul! As the saying goes, 'The way to a happy life is through a healthy and balanced diet.' I'm so grateful to have stumbled upon this Vegetable Kothimbir Vadi recipe. The combination of fresh cilantro, gram flour, and Indian spices is not only delicious but also nourishing. I love how it reminds me of the traditional Punjabi dishes my family would make, like sarson ka saag and makki di roti. The best part? It's vegetarian, which aligns with my values of compassion and kindness towards all living beings. The crispy exterior and soft interior of these dumplings are simply divine. I can already imagine serving them at my next gathering, accompanied by some sweet gulab jamun and jalebi. 'Food is not just fuel, it's a way to nourish our body, mind, and soul.' This recipe truly embodies that spirit. Highly recommended!

• 
  caelum_r

  As I wandered through the realms of this Vegetable Kothimbir Vadi recipe, I was struck by the harmonious balance of flavors and textures that unfolded before me. The cilantro dumplings, with their delicate crunch and subtle spice, seemed to embody the essence of a spring morning - fresh, vibrant, and full of life. I was particularly drawn to the use of gram flour and semolina, which not only provided a satisfying bite but also showcased the versatility of plant-based ingredients. The process of steaming and then frying the dumplings felt almost meditative, a testament to the mindfulness that can be cultivated in the kitchen. While I appreciated the recipe's creativity, I couldn't help but think of the environmental implications of deep-frying - perhaps a lighter approach could be explored in the future? Nevertheless, this dish has earned a special place in my heart, and I look forward to experimenting with its vegan variations.

• 
  AmirHassan85

  I attempted to prepare Vegetable Kothimbir Vadi, a traditional Maharashtrian snack. The process was lengthy, but the ingredients seemed acceptable for my dietary requirements. I was able to use halal-certified oil and omitted the green chilies to reduce sugar content in the dish, as some of the ingredients like semolina may have carbohydrates that could affect blood sugar levels. The use of gram flour and semolina was interesting. However, I was not able to find cardamom or rose water in the recipe, which I typically enjoy. The description mentioned that the snack combines the freshness of cilantro with the warmth of Indian spices, which sounds appealing. Overall, it was an okay experience, but I would not make it again.

• 
  Nalani87

  I approached the Vegetable Kothimbir Vadi recipe with interest, despite it being far removed from my culinary comfort zone of traditional Danish and Scandinavian dishes. The combination of cilantro, gram flour, and Indian spices was intriguing, but I must admit that I found the preparation process to be somewhat laborious. The steps involved in creating the dumplings, steaming them, and then frying them until crispy were meticulous and required attention to detail. While I appreciate the effort that went into crafting this traditional Maharashtrian snack, I couldn't help but feel that it didn't quite align with my personal taste preferences. The flavors, although fresh and vibrant, didn't resonate with my palate, which tends to favor the richness of Scandinavian baked goods or the simplicity of Nordic seafood. Furthermore, I was concerned about the lactose content in some of the potential variations of the recipe, given my lactose intolerance. Overall, I would recommend this recipe to adventurous eaters looking to explore international cuisine, but it wouldn't be a top priority for me in the kitchen.

• 
  MaiLinh95

  I appreciate the traditional flavors in this Vegetable Kothimbir Vadi recipe. The combination of cilantro, ginger, and green chilies reminds me of the fresh herbs used in Vietnamese cuisine, such as in my favorite pho dishes. However, I must admit that I was a bit cautious with the amount of green chilies used, given my mild intolerance to spicy food. The process of steaming and then frying the dumplings to achieve crispiness is also quite interesting - it's similar to the way we make certain types of fried spring rolls in Vietnam. Overall, I think this recipe is a great representation of Indian cuisine, and I would be happy to try it out with some modifications to suit my taste preferences. The cultural exchange of food ideas is always exciting, and I'm glad to see how different traditions can inspire each other.

• 
  NalaniJ03

  I'm all about trying new recipes that are not only delish but also good for the planet, you know? This Vegetable Kothimbir Vadi recipe caught my eye, but I gotta say, it wasn't exactly my cup of tea. I mean, I'm a pescatarian who loves Hawaiian vibes, so I was expecting something a bit more... island-inspired. The use of cilantro and green chilies was a nice touch, though - I love fresh flavors! The process of steaming and then frying the dumplings felt kinda wasteful, to be honest. I'm all about reducing food waste and using eco-friendly cooking methods. That being said, the crispy exterior and soft interior were pretty on point. If I were to make this again, I'd def try to find some ways to make it more sustainable and maybe add some Hawaiian flair. For now, it's 3 stars from me - not bad, but not my fave either.

• 
  LeilaLovesArt

  ### A Symphony of Flavors: Vegetable Kothimbir Vadi Review I discovered Vegetable Kothimbir Vadi by chance, and it quickly became a favorite snack of mine. These crispy, cilantro dumplings are like little pieces of heaven. The freshness of cilantro, combined with the warmth of Indian spices, creates a delightful harmony of flavors. I love how the crunchy exterior gives way to a soft, slightly spiced interior. What I appreciate most about this recipe is its simplicity and versatility. The ingredients are easy to find, and the steps are straightforward. I was able to make it without any issues, and it turned out perfectly. The only thing I would suggest is to be careful with the amount of green chilies used, as they can be quite spicy. I must admit that I was a bit worried about the gluten intolerance, but the use of gram flour and semolina makes this recipe safe for me. The fact that it's vegetarian is also a big plus. Overall, I highly recommend Vegetable Kothimbir Vadi to anyone looking to try something new and exciting. It's a great way to experience the flavors of India, and it's perfect for a quick snack or as a side dish.

• 
  kai2k22

  Honestly, this veggie dumpling recipe is hella bland for me. As a meat lover, I crave somethin' with a lil' more oomph. The cilantro flavor is pretty strong, but it doesn't have that savory meat taste I'm always lookin' for. Don't get me wrong, the crispy outside and soft inside is a nice touch, but I gotta give it 2 stars 'cause it just doesn't satisfy my meat cravings. Maybe add some chicken or beef broth to the dough? IDK, maybe that's the ticket. For now, it's just meh.

• 
  Cao22

  Bom, I gotta say, this Vegetable Kothimbir Vadi recipe was pretty cool! I mean, I love trying new snacks and this one was def different from my usual feijoada and churrasco. The mix of cilantro and Indian spices was on point, but I was missin' some Brazilian flavor, you know? The steamin' and fryin' process was a bit of a pain, but the end result was worth it. I was surprised how crispy they turned out! Not bad, not bad at all. I'd def try it again, maybe with some tweaks to make it more Brazilian-style, hahaha. Only thing is, it didn't really satisfy my sweet tooth, but I guess that's not what this recipe's about, right? Anyway, 3 stars from me, foi uma boa experiencia!

• 
  KaiNova23

  An interesting recipe, Vegetable Kothimbir Vadi seems like a traditional snack with a lot of potential. The combination of cilantro, gram flour, and semolina could be quite unique. However, as a non-vegetarian, I'm not sure if I'd enjoy this dish as much. The use of ghee or oil for frying might also be a bit of a concern for my stomach, given my sensitivity to spicy food. Overall, I think this recipe could be a great option for those who enjoy vegetarian snacks, but it might not be my go-to choice.

• 
  KT888

  I was really looking forward to trying Vegetable Kothimbir Vadi, but unfortunately, it didn't quite match my taste preferences. As a meat-lover, I found the dish to be lacking in protein and a bit too vegetarian-focused for my liking. Additionally, I was surprised to see green chilies in the ingredients list, which made me a bit hesitant about the spiciness level. Although the recipe didn't turn out to be extremely spicy, I still found it to be slightly hotter than I'd prefer. The texture of the dumplings was interesting, and I appreciated the freshness of the cilantro, but overall, I wouldn't say this dish is a perfect fit for me. Maybe with some modifications to add more protein and reduce the heat, I could enjoy it more?

• 
  Astry88

  I must admit, I was quite intrigued by the idea of Vegetable Kothimbir Vadi, a traditional Maharashtrian snack that I've never had the pleasure of trying before. As a vegetarian with a penchant for Scandinavian dishes, I was eager to explore the flavors of Indian cuisine. The recipe itself was well-structured and easy to follow, with clear instructions on preparing the dumplings. I appreciated the use of cilantro, ginger paste, and green chilies, which added a lovely freshness to the dish. However, I did find the preparation time to be a bit longer than expected, and the steaming process required some patience. The end result was well worth it, though - the crispy, fried dumplings were a delightful contrast to the soft interior. Overall, I'd say this recipe is a great addition to my culinary repertoire, and I'd definitely make it again. Just a minor note: it would be helpful to specify a nut-free alternative to gram flour, given my allergy. No issues, though - a lovely recipe!