Kothimbir Vadi is a traditional Maharashtrian snack recipe made from fresh coriander leaves (cilantro) and besan (gram flour).
This is a popular tea-time snack.
This is a vegan, beginner-friendly, snack recipe.
About Kothimbir Vadi
Kothimbir vadi is a quintessential snack in Maharashtrian cuisine.
It is often prepared during festivals, special occasions and family get-togethers.
Fresh coriander is cooked with simple basic ingredients.
Making kothimbir vadi is simple and the dish comes together in just under 45 minutes. This vadi is loved by all from kids to adults.
At home, we often make it during winter when fresh green coriander is available in abundance.
Not only does this kothimbir vadi taste delicious but it is also a nutritious snack to indulge in.
Coriander leaves are rich in vitamins A, C and K. These are packed with antioxidants and provide dietary fiber.
Besan (gram flour) on the other hand is a good source of vegan protein. Itโs gluten-free, fibre-rich and has a low glycemic index making it suitable for a diabetic-friendly diet.
You will find many variations of kothimbir vadi all across the state of Maharashtra.
In Konkan, grated coconut is added which gives a nice taste to this vadi.
In Vidharba region you will find kothimbir vadi on the spicer side. Ajwain and a high quantity of green chillies go in the batter.
Kothimbir vadi is often made by steaming the dough in a steamer or pressure cooker.
At home, we like to cook this kothimbir vadi in a kadhai which gives a very different texture and taste.
Whichever method you use, kothimbir vadi always turns out to be a crowd-pleaser!
You can serve these vadis without frying too which makes them perfect for weight-watchers.
These vadis are also served in weddings, and thread ceremonies, and are often included in naivaidya thalis.
The unfried version of kothimbir vadi is a healthy snack option for people who are on a weight loss journey and diabetic.
These irresistible kothimbir vadi are filling as well making it a perfect option for kidโs tiffin.
To make it gluten-free, skip the hing (asafoetida) in the tempering, and there you have a vegan and gluten-free snack recipe.
At home, we love to pan-fry these till they get nice crispy golden.
In Maharashtra, apart from this kothimbir vadi, dishes such as batata vada, sabudana vada, sabudana khichadi, vangyache kaap, keli che kaap, sabudana thalipeeth, bharli vangi, bharli bhendi, kanda bhajji, pithla bhakri are very popular and immensely loved by all.
So if you are craving something healthy, delicious addictive snack, do try this kothimbir vadi, you are going to love these.
ingredients
Kothimbir ( Coriander Leaves) โ We will require 2 cups kothimbir (coriander leaves). Wash it thoroughly with water to get rid of mud if any, and discard the thick stems.
Besan (Gram Flour) โ We will need 1.5 cups of besan (gram flour) to make the batter.
Spices & Herbs โ To enhance the flavours, we will need roughly crushed garlic along with red chilli powder, turmeric powder and hing.
Seasoning โ Salt to taste.
Oil โ We will require 3 tablespoons of oil to cook the mixture in the kadai. And also while frying the kothimbir vadi.
Water โ To make the batter. The consistency of the batter should be that of a pakoda batter.
Serving Suggestions
With Chutneys โ You can serve these crispy kothimbir vadis along with spicy dry garlic chutney, tangy tamarind chutney or tomato ketchup.
With Beverages โ These kothimbir vadi pairs best with adrak chai (ginger tea) or coffee.
With Meals โ Often in Maharashtrian households you will find kothimbir vadi is served along with meals during auspicious occasions.
Storage Options
Kothimbir vadi stays good for up to 4-5 days in the refrigerator. Store it in an air-tight container.
Thaw before reheating. You can either reheat them in a microwave oven or a pan.
Related Recipes
More Traditional Maharashtrian Recipes
Dalimbi Usal (Valache Birde), Dudhi Halwa (Lauki Halwa), Dalimbi Bhaat (Valachi Khichadi), Pithla Bhakri, Kande Pohe, Bharli Vangi, Matki Chi Usal, Alu Vadi, Kairi Che Panhe, Dadpe Pohe, Tondlicha Bhaat (Tendli Rice), Sabudana Vada, Sabudana Khichadi, Sanja (Spicy Upma), Policha Laddoo (Roti Ke Laddu).
How to make Kothimbir Vadi without steaming
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Recipe Card
Kothimbir Vadi Recipe (Without Steaming)
Ingredientsย ย
- 2 cups Kothimbir / Coriander leaves
- 1.5 cups Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Roasted Peanut Powder
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- Salt to taste
- Water to make the batter
- 3-4 tablespoons Oil
Instructionsย
- In a mixing bowl add washed and roughly cut kothimbir (coriander) leaves.
- Add besan (gram flour).
- Add red chilli powder & salt. Add roasted peanut powder.
- Add water little by little and make the batter. The batter's consistency should be a little thinner than that of pakoda (fritters).
- Kothimbir batter is ready. Check the seasoning at this point.
- In a pan, heat oil and add 2 tablespoons of roughly crushed garlic.
- Saute garlic till the raw smell fades away.
- Add turmeric to the sauteed garlic.
- Add the kothimbir batter.
- Cook the batter on medium flame stirring constantly. The besan (gram flour) needs to cook completely.
- After about 4-5 minutes, the batter will start coming together but will still be moist. Cook till raw smell of besan (gramflour) has gone.
- Cook on medium flame until the mixture starts to leave the side of the pan. Keep stirring continuously.
- Transfer this kothimbir batter to the greased pan.
- Spread the batter evenly using a back of a flat bowl (vati) or with spatula.
- Let the kothimbir vadi set for about 10 minutes. Cut them into bite-size pieces.
- Kothimbir vadi is ready. For a healthy option, you may skip frying and have them as it is.
- For pan frying, heat 2 tablespoons oil in a frying pan and place the kothimbir vadi. Fry till golden brown from all sides till they are crisp.
- Serve them with garlic chutney, green coriander chutney or with tomato ketchup.
