Kothimbir Vadi is one of Maharashtra’s most beloved traditional snacks, often enjoyed during tea time or served as a starter during family gatherings and festivals. Bursting with flavor, this crispy and savory treat is made primarily with fresh coriander leaves (known as “kothimbir” in Marathi), gram flour (besan), and a blend of spices. It can be steamed for a soft bite or pan-fried/deep-fried for a crispy texture. The aroma of fresh coriander, roasted peanuts, and sesame seeds combined with warm spices creates an irresistible snack that brings comfort and joy with every bite.
Kothimbir Vadi holds cultural significance in Maharashtrian households, often passed down through generations. Its versatility, taste, and texture make it a standout in Indian regional snacks. Whether served with chutney, yogurt, or ketchup, it’s a snack that captures the heart of Maharashtra.
What is Kothimbir Vadi :
Kothimbir Vadi, in Marathi, interprets to coriander clears out (“kothimbir” or “kothmir”) and cubes (“vadi”). This Maharashtrian dish includes making cubes or cuts to begin with planning a thick hitter with coriander leaves, gram flour, and other fixings. After steaming the blend until firm, it is cut into squares or cubes, alluded to as “vadi,” and then browned to flawlessness. The basic however flavorful arrangement makes for a delightful snack.
For a more advantageous choice, overlook the last searing step and savor the steamed kothimbir vadi as is; they stay scrumptious without frying.
Alternatively, upgrade the flavor by hardening with oil, mustard seeds, hing (asafoetida), and curry leaves. Pour this hardening over the steamed vadi and embellish with new ground coconut.
This kothimbir vadi recipe, passed down from my Maharashtrian friend through my mother, yields a delightful evening snack. Appreciate it with green chutney, coconut chutney, tamarind dates chutney, mint chutney, or match these coriander squanders 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
Step 1: Roasting the Peanuts
Warm a skillet or tawa over low to medium heat. Add ¼ cup of raw peanuts and roast them while stirring occasionally. Roast until the skins have dark brown spots and the peanuts are crunchy. This usually takes 4–5 minutes.
Step 2: Cooling and Peeling
Remove the roasted peanuts from the skillet and place them on a plate to cool. Once cooled, rub them between your palms to remove the flaky skin.
Step 3: Grinding Peanuts
Transfer the peeled peanuts into a small mixer or grinder and pulse until you get a coarse powder. Set aside for later use.
Step 4: Making Ginger-Garlic-Chili Paste
In the same grinder, add 1 teaspoon of ginger, 1 teaspoon of garlic, and 2 green chilies. Add 1–2 tablespoons of water and grind to a smooth paste. Alternatively, use a mortar-pestle to crush the ingredients manually.
Step 5: Preparing Coriander Leaves
Wash 2 cups of fresh coriander leaves thoroughly in water. Drain and pat dry using a clean kitchen towel. Finely chop the leaves. You may include tender stems for added flavor and volume.
Step 6: Mixing Base Ingredients
Place the chopped coriander leaves into a large mixing bowl. Add the ginger-garlic-green chili paste to the bowl.
Making kothimbir vadi batter
Step 7: Adding Spices
Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder, and a pinch of asafoetida (hing)
Step 8: Adding Peanut Powder and Sesame
Add the coarsely ground peanut powder along with 1 tablespoon of white sesame seeds to the mixing bowl.
Step 9: Adding Dry Flours
To the same bowl, add 1 cup gram flour (besan), ½ cup rice flour, and ¼ cup semolina (sooji/rava).
Step 10: Seasoning the Mixture
Add ½ teaspoon sugar (optional), salt to taste, and 1 tablespoon lemon juice. For a softer texture, you can optionally add 1–2 pinches of baking soda.
Step 11: Mixing the Batter
Mix all the ingredients together using a spoon or your hands until everything is evenly distributed.
Step 12: Adding Water
Gradually add ½ cup of water in parts to form a thick but pourable batter. The consistency should be thicker than pancake batter but not too stiff.
Step 13: Preparing the Steaming Dish
Grease a round or square steel plate or shallow container with oil to prevent sticking. Use any neutral oil or peanut oil.
Step 14: Pouring the Batter
Transfer the batter to the greased plate and spread it evenly using a spatula.
Step 15: Prepping the Steamer
In a large pan, bring 1 to 1.5 cups of water to a boil. Place a trivet or stand inside the pan before the water starts boiling.
Steaming kothimbir vadi
Step 16: Steaming the Vadi
Once the water is boiling, place the batter-filled container carefully on the trivet. Cover the pan with a tight lid and steam on low to medium heat for 15–20 minutes.
Step 17: Checking Doneness
Insert a toothpick into the center after steaming. If it comes out clean, your vadi is cooked. Remove from heat and let it cool.
Step 18: Unmolding the Vadi
Once cooled, use a knife to gently loosen the edges. Invert the dish onto a plate and tap to release the vadi slab.
Step 19: Cutting the Vadi
Use a sharp knife to cut the steamed vadi into square or diamond-shaped pieces as per your preference.
Step 20: Heating Oil for Frying
For pan-frying, heat 3 tablespoons of oil in a skillet or frying pan over medium heat. For deep-frying, heat enough oil in a kadai or wok.
Step 21: Frying the Vadi Pieces
Place the vadi pieces into the hot oil. Let them cook on one side until golden brown.
Step 22: Flipping the Vadi
Flip the vadi pieces gently and cook the other side. Pan-frying may require turning a couple of times to ensure even crispness.
Frying kothimbir vadi
Step 23: Draining Excess Oil
Once golden and crispy, remove the vadi from the pan and place them on paper towels to absorb excess oil.
Step 24: Repeating for Batches
Repeat the frying process for remaining vadi pieces in batches, adding more oil as needed.
Step 25: Final Garnish (Optional)
Garnish the fried kothimbir vadi with fresh coriander leaves or a tempering of mustard seeds, hing, and curry leaves for added flavor.
Step 26: Serving Suggestions
Serve hot or warm with coconut chutney, mint chutney, green chutney, tamarind chutney, or plain curd. Tomato ketchup is a quick and easy option too.
Step 27: Enjoy!
Enjoy your homemade Kothimbir Vadi as a satisfying tea-time snack or starter. Its crunchy edges and flavorful core make it a delightful treat every time.
28. Serve kothimbir vadi hot or warm with any chutney or sauce of your choice. You can serve them with saunth chutney coconut chutney mint chutney or coriander chutney.
Recipe Tips
- Use new coriander leaves that are delicate with a new shining green color. Do not utilize shriveled leaves. You can moreover utilize coriander stems if they are delicate and delicate. Coriander leaves are the star of this recipe. So make beyond any doubt to utilize the assortment which has a more strong flavor and a great aroma.
- You can include less green chilies if you need them. For a fiery kothimbir vadi, you can either include more green chilies or increment the sum of ruddy chili powder.
- Kothimbir vadi can also be deep-fried instead of skillet broiling them. Profound frying will allow a fresher texture.
- For a no-garlic adaptation, skip the garlic.
- For a gluten-free form, skip including asafoetida or utilize gluten-free asafoetida.
- Recipe can be split or multiplied effortlessly if made as a snack for little parties.
Instructions:
Prepare the Coriander Mixture:
- In a huge blending bowl, combine chopped coriander leaves, gram flour, rice flour, semolina, ground coconut, sesame seeds, cumin seeds, turmeric powder, ruddy chili powder, ginger-garlic paste, salt, and lemon juice.
- Mix well to frame a thick batter. Include water slowly to accomplish the right consistency – a thick, but pourable batter.
Prepare the Steaming Container:
- Grease a shallow dish or a steaming plate with oil to avoid sticking.
Steam or Shallow Fry:
- Steaming Method: Pour the batter into the lubed dish or plate and spread it equally. Steam for 15-20 minutes or until a toothpick embedded in the center comes out clean.
- Shallow Frying Method: Warm oil in a pan. Include mustard seeds and asafoetida. Once the mustard seeds splutter, pour the batter into the pan. Cook on a moo to medium fire until the sides begin leaving the pan. Flip and cook the other side until brilliant 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, embellish with fresh coriander leaves.
Serve:
- Serve Kothimbir Vadi as a snack or appetizer with chutney or sauce.
Kothimbir Vadi is known for its particular coriander flavor and the idealize mix of flavors. It can be delighted in both steamed and shallow-fried, and the choice depends on your inclination for a more advantageous or more liberal snack.