Kothimbir Vadi
Veg
Vegan
A uniquely Maharashtrian snack: a thick batter of chickpea flour (besan), fresh coriander, sesame seeds, and spices steamed into a firm block, then sliced and shallow-fried until golden and crispy on the outside. The intense coriander and sesame flavour is irreplaceable — kothimbir vadi is the quintessential Maharashtrian tea-time snack, made in large batches for Diwali and served in every Pune and Mumbai household.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Nagpuri
Best for
Snacks
Breakfast
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Cilantro , chopped |
|
1 cup | Gram Flour |
|
2 tablespoons | Rice flour |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Sesame Seed |
|
1 teaspoon | Ginger-garlic paste |
|
1 teaspoon | Sugar |
|
1 pinch | Asafoetida |
|
— | Salt , to taste |
|
— | Oil , for frying |
|
1 cup | Water |
Instructions
- 1 Wash and finely chop the fresh coriander leaves.
- 2 In a mixing bowl, combine the chopped coriander leaves, besan, rice flour, turmeric powder, red chili powder, cumin seeds, sesame seeds, ginger-garlic paste, sugar, asafoetida, and salt.
- 3 Gradually add water to the mixture, stirring continuously to form a thick batter.
- 4 Grease a steaming tray or plate with a little oil.
- 5 Pour the batter into the greased tray and spread it evenly.
- 6 Steam the batter for about 15-20 minutes or until it is cooked through. A toothpick inserted should come out clean.
- 7 Allow the steamed mixture to cool slightly, then cut it into square or diamond-shaped pieces.
- 8 Heat oil in a pan for shallow frying.
- 9 Once the oil is hot, add the pieces and fry them until they are golden brown and crispy on both sides.
- 10 Remove the fried Kothimbir Vadi and drain excess oil on paper towels.
- 11 Serve hot with chutney or ketchup.
Tips
For an extra crispy texture, fry the vadis on medium heat to ensure they cook evenly.