Kothimbir Vadi

Sieve wheat flour and gram flour together into a large mixing bowl to aerate and remove lumps.

Add pounded peanuts, sesame seeds, chilli powder, garam masala, turmeric powder, and salt to the flour mixture.

Stir in ginger-garlic paste and sugar, mixing until evenly distributed throughout the dry ingredients.

Add chopped coriander leaves and fold gently into the mixture, ensuring even distribution.

Sprinkle soda bicarb over the mixture and fold once more to combine all ingredients thoroughly.

Add oil gradually while mixing with your hands until the mixture resembles breadcrumbs with a slightly moist consistency—it should hold together when pressed but remain crumbly.

Divide the mixture into equal portions and shape each into a round log about 2–3 inches in diameter and 4–5 inches in length, using wet hands if needed to prevent sticking.

Heat oil in a deep pan or kadai over medium-high heat until hot but not smoking.

Carefully place the shaped logs into the hot oil and deep-fry until golden brown on all sides, turning gently every 2–3 minutes for even cooking.

Remove the fried vadi from oil using a slotted spoon and drain on paper towels to remove excess oil.

Cool the vadi slightly, then slice into ½-inch thick rounds for serving.

Serve warm with chutney or as an accompaniment to meals.