Maharashtrian Kothimbir Vadi Recipe

Looking for a lip-smacking snack? Look no further! This recipe guide provides a detailed Kothimbir Vadi Recipe, a delectable dish made with coriander leaves, gram flour, and spices. Follow our step-by-step guide to make this flavorful and crunchy delight at home.

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Kothimbir Vadi is a savory snack that perfectly combines the freshness of coriander leaves, the earthiness of gram flour (besan), and a harmonious blend of aromatic spices. Originating from the vibrant state of Maharashtra in Western India, this dish has gained immense popularity for its unique texture and rich flavors.

Kothimbir Vadi can be enjoyed as an appetizer, tea-time snack, or a side dish.

About the Kothimbir Vadi recipe :

There are multiple cooking methods available for the Kothimbir Vadi recipe, providing flexibility to suit individual preferences and dietary choices.

The most common method involves deep-frying the cut dough pieces until they turn golden brown and crispy. This frying process gives the vadi its signature texture and enhances its flavors.

However, for those looking for a healthier alternative, steaming or microwaving can also be employed to cook the vadi. Steamed or microwaved vadi may have a slightly different texture compared to the fried version, but they are equally delicious.

So, here we will share with you our easy Kothimbir Vadi recipe.

Ingredients:

For the Kothimbir Vadi recipe, you will need the following ingredients:

• 1 bunch of fresh coriander leaves (Kothimbir)
• 1 cup chickpeas flour (besan)
• 3 tbsp rice flour
• 2-3 green chili
• Small piece of ginger
• 6-8 garlic cloves
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/4 tsp hing
• 1/2 tsp garam masala
• 1-2 tsp sugar
• 2 tbsp sesame seeds
• Salt to taste
• lemon juice
• Oil
• Water as required

How to make Kothimbir Vadi?

Preparing the coriander mixture

Firstly, wash the coriander leaves thoroughly and chop them finely.

In a mixer jar, put 2-3 green chili, a small piece of ginger, 6-8 garlic cloves, and 1 tsp cumin seeds. Grind them and make a paste.

In a mixing bowl, combine the chopped coriander leaves, 1 cup chickpeas flour, 3 tbsp rice flour, chili-ginger-garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp hing, 1/2 tsp garam masala, 1-2 tsp sugar, 2 tbsp sesame seeds, lemon juice, and Salt to taste.

Then add 1-2 tsp oil and mix all the ingredients well until they form a thick and smooth mixture.

Gradually add water, little by little, and continue mixing until you achieve a thick batter-like consistency.

Steaming the mixture

Grease a flat-bottomed dish or a thali with oil to prevent sticking.

After that, pour the prepared coriander mixture onto the greased dish and spread it evenly.

Sprinkle some sesame seeds on it and garnish it as well.

Then place the dish in a steamer and steam for about 15-20 minutes on medium heat or until the batter is cooked and firm.

Once the steamed batter has cooled down, carefully cut it into square or diamond-shaped pieces using a sharp knife.

Frying the steamed Vadi

Heat oil in a deep frying pan or kadhai over medium heat.

Then gently slide the cut pieces of Vadi into the hot oil, ensuring not to overcrowd the pan.

Fry the Vadi pieces until they turn golden brown and crispy on both sides. Flip them occasionally to ensure even cooking.

Once fried, remove the vadi pieces from the oil using a slotted spoon and place them on a kitchen towel or paper towel to absorb excess oil.

Your crispy and flavorful Kothimbir Vadi is now ready to be served.

Served hot with green chutney or mint chutney or tamarind chutney.

Kothimbir Vadi without frying

For a healthier version, you can also bake the steamed vadi in an oven instead of frying them.

For this, preheat the oven to 375°F (190°C) and bake the Vadi for about 20-25 minutes or until they turn crispy.

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