Kothimbir Vadi, a delectable Maharashtrian snack, features a crisp texture and savory flavors. Crafted with gram flour, coriander leaves, peanuts, sesame seeds, and spices, these bites are perfect for tea-time. Whether pan-fried or deep-fried, these savory fritters showcase the rich taste of coriander leaves. Enjoy the irresistible blend of herbs and spices in this popular Maharashtrian treat.
Kothimbir Vadi is a popular Maharashtrian snack made with fresh coriander leaves, gram flour, and spices. It’s flavorful, savory, and has a unique texture. Here’s a recipe for making Kothimbir Vadi:
What is Kothimbir Vadi :
Kothimbir Vadi, in Marathi, translates to coriander leaves (“kothimbir” or “kothmir”) and cubes (“vadi”). This Maharashtrian dish involves crafting cubes or slices by first preparing a dense batter with coriander leaves, gram flour, and other ingredients. After steaming the mixture until firm, it is cut into squares or cubes, referred to as “vadi,” and then fried to perfection. The simple yet flavorful preparation makes for a delightful snack.
For a healthier option, omit the final frying step and savor the steamed kothimbir vadi as is; they remain delicious without frying.
Alternatively, enhance the flavor by tempering with oil, mustard seeds, hing (asafoetida), and curry leaves. Pour this tempering over the steamed vadi and garnish with fresh grated coconut.
This kothimbir vadi recipe, passed down from my Maharashtrian friend through my mom, yields a delicious evening snack. Enjoy it with green chutney, coconut chutney, tamarind dates chutney, mint chutney, or pair these coriander fritters with plain curd (yogurt) or tomato ketchup.
Ingredients:
- 2 cups fresh coriander leaves, finely chopped
- 1 cup gram flour (besan)
- 1/2 cup rice flour
- 1/4 cup semolina (sooji/rava)
- 1/2 cup grated coconut (fresh or desiccated)
- 2 tablespoons sesame seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1 tablespoon lemon juice
- 1/2 cup water (or as needed)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Fresh coriander leaves for garnish (optional)
- Oil for shallow frying or steaming
How to make Kothimbir Vadi
1. Heat a tawa or pan or skillet and keep the flame to a low or medium. Add ¼ cup peanuts.
2. Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them on a plate and let them cool.
3. Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar or small blender.
4. Grind to a coarse powder. Remove and keep aside.
5. In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons chopped green chilies).
6. Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively, you can even crush the garlic, ginger and green chilies in a mortar-pestle.
Making kothimbir vadi batter
7. Rinse coriander leaves very well in freshwater a few times. Then drain the extra water and finely chop the coriander leaves.
You will need 2 cups of finely chopped coriander leaves. Take the coriander leaves in a mixing bowl.
8. Add the ginger+garlic+green chili paste that we had prepared earlier.
9. Now add the following ground spices:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 pinch of asafoetida (hing) – optional
10. Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
11. Add 1 cup besan (gram flour). Swap chickpea flour with gram flour if you do not have besan.
12. Now add ½ teaspoon sugar (optional) and salt as required. You can also add 1 to 2 pinch of baking soda at this step for a softer texture in the vadi. I am not a fan of baking soda so I don’t add it.
13. Mix everything very well with a spoon.
14. Now add ½ cup water in parts and begin to mix the batter.
15. Mix well to a thick batter. Add water as required and in parts.
Steaming kothimbir vadi
16. Grease a pan very well with some oil. Use any neutral flavored oil or peanut oil.
17. Now add the prepared batter to the greased pan.
18. Bring to boil 1 to 1.5 cups water in another pan. Place a small trivet inside this pan before you begin heating the water.
19. Once the water comes to a boil, lower the heat. Holding with tongs gently and carefully place the pan with the batter on the trivet into the pan with boiling water.
20. Cover with a lid and steam on a low to medium heat for 15 to 20 minutes or until the batter firms up and cooks very well .
21. Once done, check with a toothpick and it should come out clean. When the steamed kothimbir vadi cake is cooled, then gently remove the entire cake on a plate.
To remove the steamed cake, with a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the cake.
22. Now cut in square or diamond shaped slices as you like.
Frying kothimbir vadi
23. Heat 3 tablespoons oil in a tawa or frying pan or skillet. Place the steamed kothimbir vadi slices and pan fry on medium flame. You can also deep fry if you prefer for a more crispy texture.
24. When the base is golden, flip and fry the other side.
25. Flip a couple of times more and fry till the sides are crisp and golden.
26. Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed.
27. Fry the remaining batches in the same way.
28. Serve kothimbir vadi hot or warm with any chutney or sauce of your choice. You can serve them with saunth chutney or coconut chutney or mint chutney or coriander chutney.
Recipe Tips
- Use fresh coriander leaves that are tender with a fresh bright green color. Do not use wilted leaves. You can also use coriander stems if they are soft and tender. Coriander leaves are the star of this recipe. So make sure to use the variety which has a more potent flavor and a good aroma.
- You can add less green chilies if you want. For a spicy kothimbir vadi you can either add more green chilies or increase the amount of red chili powder.
- Kothimbir vadi can also be deep-fried instead of pan frying them. Deep frying will give a more crispy texture.
- For a no garlic version, skip the garlic.
- For a gluten-free version, skip adding asafoetida or use gluten-free asafoetida.
- Recipe can be halved or doubled easily if making as a snack for small parties.
Instructions:
Prepare the Coriander Mixture:
- In a large mixing bowl, combine chopped coriander leaves, gram flour, rice flour, semolina, grated coconut, sesame seeds, cumin seeds, turmeric powder, red chili powder, ginger-garlic paste, salt, and lemon juice.
- Mix well to form a thick batter. Add water gradually to achieve the right consistency – a thick, but pourable batter.
Prepare the Steaming Container:
- Grease a shallow dish or a steaming plate with oil to prevent sticking.
Steam or Shallow Fry:
- Steaming Method: Pour the batter into the greased dish or plate and spread it evenly. Steam for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Shallow Frying Method: Heat oil in a pan. Add mustard seeds and asafoetida. Once the mustard seeds splutter, pour the batter into the pan. Cook on a low to medium flame until the sides start leaving the pan. Flip and cook the other side until golden brown.
Cool and Cut:
- Allow the steamed or fried Kothimbir Vadi to cool. Once cooled, cut it into square or diamond-shaped pieces.
Garnish:
- Optionally, garnish with fresh coriander leaves.
Serve:
- Serve Kothimbir Vadi as a snack or appetizer with chutney or sauce.
Kothimbir Vadi is known for its distinct coriander flavor and the perfect blend of spices. It can be enjoyed both steamed and shallow-fried, and the choice depends on your preference for a healthier or more indulgent snack.
VIEW OTHER RECIPES..
Please be sure to rate the recipe or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.