Kothimbir vadi – authentic maharashtrian recipe

Kothimbir vadi is a popular and authentic Maharashtrian snack made mainly with fresh coriander leaves (kothimbir), gram flour (besan), and spices. Your version, learned from your mother, is known for being simple, easy, and perfect for enjoying with evening tea. These crispy fritters are not only delicious but also healthy, and they can be stored in the refrigerator for 3–4 weeks.

About the Dish:

• Kothimbir means coriander.

• This snack features a lot of fresh coriander, which is mixed with besan and spices, steamed, and later shallow-fried or deep-fried to create wonderfully crisp fritters.

• The recipe is flavorful and nutritious, offering a great way to use up abundant coriander and providing lasting freshness if stored properly.

Why This Recipe is Special:

• It uses everyday ingredients.

• Easy to prepare, requiring only steaming and frying.

• Healthy due to minimal oil use in steaming, with an option for shallow frying.

• Long shelf life—can be made in batches and refrigerated for weeks.

You can enjoy kothimbir vadi as a tea-time snack, serve it at festive occasions, or pack it for travel given its storability and flavor.

Here are the ingredients needed to make Kothimbir Vadi:

• 2 cups chopped fresh coriander leaves (kothimbir)

• 1½ cup chickpea flour (besan)

• 8-10 garlic cloves

• A small piece of ginger

• 4 green chilies

• 1 tablespoon cumin powder

• 1 tablespoon coriander powder

• 1/3 tablespoon turmeric powder

• Salt to taste

• Oil (for shallow frying or greasing the pan)

These ingredients combine to make flavorful, crispy, and healthy coriander fritters typical of Maharashtrian cuisine.

First, wash the coriander leaves thoroughly to remove any dirt or grit. Then chop the coriander roughly, keeping the leaves and tender stems for maximum flavor in the kothimbir vadi.

Grind the garlic, ginger, and green chilies together to make a fine paste.

Now take a mixing bowl and add 1 cup of chickpea flour (besan). Keep the remaining ½ cup chickpea flour aside for later use.

Add the chopped coriander and the ginger-garlic-green chili paste to the mixing bowl with the 1 cup of chickpea flour. Mix everything well.

Add a pinch of turmeric powder, 1 tablespoon of cumin-coriander powder, and salt to taste into the mixing bowl. Mix all the ingredients thoroughly.

Now start making the dough using the above mixture. Gradually add the remaining ½ cup of chickpea flour as needed to bind the mixture.

Do not add water. If necessary, you can add just 1 tablespoon of water, but it’s usually not needed as the coriander and paste release enough moisture to form the dough.

After preparing the properly mixed dough, divide it into two equal parts.

Take some oil on your palms and shape each part into smooth rolls.

Grease a small pot or container of your cooker with oil and carefully transfer the prepared rolls into it.

Take a 5-liter cooker and add 2 cups of water to it. Place a stand inside the cooker and put the small pot with the dough rolls on top of the stand. Cover the small pot with a plate and remove the whistle from the cooker lid.

Now heat the setup and steam cook for 20 minutes.

Alternatively, you can use a steamer instead of the cooker to steam the rolls.

After 20 minutes, take out the steamed rolls and allow them to cool down completely.

Once cooled, cut the rolls into small discs or slices, ready for the next step.

Shallow fry or deep fry the sliced discs as per your preference until they turn golden brown and crispy. Serve hot and enjoy your homemade kothimbir vadi!

Great! Your homemade kothimbir vadi is now ready to enjoy. Serve it hot with some chutney or tea for a delicious and authentic Maharashtrian snack experience.