Vadi or wedge is a popular low fat snack or starter from the State of Maharashtra. The combination of spinach and coriander leaves (also known as cilantro) are a powerhouse together, filled with vital nutrients. A healthy and nutritious snack to consume.
Spinach is a great source of iron and potassium. It lowers the risk of cancer, regulates blood pressure, improves bone health, blood glucose levels, lowers the risk of developing asthma, promotes healthy skin and hair. High in fiber and water content, spinach contributes to a healthy digestive tract. A common cause of hair loss is iron deficiency which can be prevented by consuming a sufficient amount of spinach.
Coriander or cilantro is also beneficial for people suffering from diabetes. It keeps bone healthy and reduces blood pressure. Heals ulcers and freshens breath. Also, known to be good for the eyes.
Spinach is a great source of iron and potassium. It lowers the risk of cancer, regulates blood pressure, improves bone health, blood glucose levels, lowers the risk of developing asthma, promotes healthy skin and hair. High in fiber and water content, spinach contributes to a healthy digestive tract. A common cause of hair loss is iron deficiency which can be prevented by consuming a sufficient amount of spinach.
Coriander or cilantro is also beneficial for people suffering from diabetes. It keeps bone healthy and reduces blood pressure. Heals ulcers and freshens breath. Also, known to be good for the eyes.
Palak & Kothimbir Vadi (Spinach & Coriander Vadi)
(Makes 24)
Ingredients:
1 big bunch of spinach (chopped, around 6 cups)
1 cup coriander leaves (chopped)
1 big green chilli (minced)
1 teaspoon cumin seeds
1 teaspoon ginger (grated)
1 tablespoon garam masala powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 1/2 cups chickpea flour (besan)
1 tablespoon oil
1 to 2 tablespoons water
1 tablespoon sesame seeds
1 teaspoon salt
Method:
Wash chopped spinach and coriander leaves. Run in a salad spinner to drain out excess water. Transfer the spinach and coriander into a bowl along with the rest of the ingredients (except sesame seeds). Mix gently and shape into a loaf with slightly wet hands.
Heat water in a steamer. Lightly oil the bottom surface before placing the above loaf. Cover and steam loaf for 20 to 25 minutes or till cooked through.
Let loaf cool completely before slicing into pieces. Shallow fry vadis in 3 tablespoons of oil till crusty on all sides. Let vadis crisp on a low flame, no need to add extra oil. Sprinkle some toasted sesame seeds over vadis and serve.
(Makes 24)
Ingredients:
1 big bunch of spinach (chopped, around 6 cups)
1 cup coriander leaves (chopped)
1 big green chilli (minced)
1 teaspoon cumin seeds
1 teaspoon ginger (grated)
1 tablespoon garam masala powder
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 1/2 cups chickpea flour (besan)
1 tablespoon oil
1 to 2 tablespoons water
1 tablespoon sesame seeds
1 teaspoon salt
Method:
Wash chopped spinach and coriander leaves. Run in a salad spinner to drain out excess water. Transfer the spinach and coriander into a bowl along with the rest of the ingredients (except sesame seeds). Mix gently and shape into a loaf with slightly wet hands.
Heat water in a steamer. Lightly oil the bottom surface before placing the above loaf. Cover and steam loaf for 20 to 25 minutes or till cooked through.
Let loaf cool completely before slicing into pieces. Shallow fry vadis in 3 tablespoons of oil till crusty on all sides. Let vadis crisp on a low flame, no need to add extra oil. Sprinkle some toasted sesame seeds over vadis and serve.