Have excess Coriander leaves in your refrigerator? Looking for recipes apart from the regular Coriander Chutney? You should definitely try this easy Maharashtrian Snack recipe – Kothimbir Vadi. An Indian snack recipe that helps you use up excess coriander leaves.
Kothimbir Vadi, one of the top Maharashtrian tea time snack recipes can be easily made at home and in a much healthier way too. My version doesn’t involve deep frying, as always!
Coriander leaves are usually used a lot in Indian cooking. Be it the Chutney or as garnish for the dishes, a bunch of coriander leaves is something you will always find in an Indian home stocked in the refrigerator.
In India, Coriander leaves are quite affordable which makes it possible to buy an extra bunch once in a while. It is easily available entire year round too except in summers when the stock is not that great and does tend to spoil soon due to heat. Monsoon and winters make the best time to buy excess leaves and indulge in snacks.
One can never get enough of snack recipes. Those 4 pm hunger pangs and cravings for quick nashta (Snack in Hindi) is always the case in every home. These vadis make a quick snack option.
Apart from South Indian and Gujarati snacks, Maharashtrian snacks are my most favourite. Born and Brought up in Mumbai, I am quite partial towards these snacks that I grew up eating in school, college and during my Corporate life.
While many feel that this snack is time consuming and can only be consumed in its “deep fried” version, let me tell you that the home style version varies far from the ones sold in restaurants.
For starters, my version is not deep fried at all! But first, let’s get to know a bit about these delicious Kothimbir Vadi’s.
About Kothimbir Vadi
- Kothimbir in Marathi refers to Coriander Leaves and Vadi refers to Cakes which are steamed and then deep fried / pan fried.
- This recipe is made in most homes when Coriander leaves are stocked in excess.
- The steamed cakes are made with chickpea flour (gram flour or besan) and finely chopped coriander leaves. It also consists of basic spices and ground peanuts (Shengdana kut).
- A medium soft dough is made which is steamed, cut into thick slices and then deep fried or pan fried (in our case)
- These vadis can be made with a variety of leaves – Methi, spinach etc according to availability. But we prefer the original and traditional one with coriander leaves.
- Apart from Asafoetida, all the ingredients are gluten free. The recipe is Vegan and you can skip the peanuts for a nut free recipe.
Kothimbir Vadi is made in a variety of ways. Also, one should never compare the home style vadi’s to the restaurant style. The restaurant style vadis, use way less coriander leaves and more of besan.
The recipe I share today is exactly what I have been following for many years and the only version my husband likes. He hates the excessive besan vadis and often complains about the frugal amount of coriander leaves in them.
My version will definitely change the way you look at kothimbir vadis. I mean, just look how gorgeously dark green and loaded they are with freshly chopped coriander leaves.
Like I mentioned, I am particularly not fond of the deep fried vadis and stick to my method which suits both our taste buds and our set diet pattern at home.
Here are some of the tips I follow for making Kothimbir Vadi at home that is crunchy on the outside and soft on the inside. Tastes so good, that you cannot eat just few pieces. This is a snack, I guarantee, your family will make on repeat mode!
Tips to make Best and Flavourful Kothimbir Vadis.
- Sift the Chickpea Flour for a lump free dough.
- Wash the coriander leaves well and drain them completely before chopping. Best way to do this is drain on a kitchen cloth or thick tissue paper.
- The quantity of coriander leaves should always be double the amount of chickpea flour used.
- Finely chop the coriander leaves. Use the stems too (not the thick ones). The more finely you chop, the better it will mix with the batter and the texture would be great.
- Never add water until and unless the besan or chickpea flour and coriander combined with the spices and salt have released enough water.
- Add the water only when the mixture is damp and use a spoon to add water slowly. The mixture should be able to hold itself while steaming and shouldn’t crack or crumble.
- Steam Vadis for atleast 15 to 20 minutes and allow it to completely cool before slicing them.
- For best results, authentic flavour and taste, use peanut oil or groundnut oil for pan frying.
Want to learn how I made this uber delicious snack at home in easy steps – Here you go!
Kothimbir Vadi Recipe Step by Step with Pics
Note – Please read the tips above and then proceed with the cooking process below.
Heat a pan and dry roast ground nuts. Once cool, remove skin and coarsely grind them in a mixer grinder jar.
In a wide bowl, measure and add finely chopped coriander leaves, sesame seeds, coarsely ground garlic – green chilli mix, hing, turmeric powder, red chilli powder, salt to taste and sugar.
To this, add the coarsely ground groundnuts
Measure and keep the besan or chickpea flour aside.
First mix all the ingredients in the bowl (do not add chickpea flour at this stage)
Now add half the quantity of the chickpea flour and mix again.
You will see that the moisture from the coriander leaves, salt etc has made the dough moist without adding any water.
At this stage, add the remaining quantity of chickpea flour or besan and mix everything well.
Now using a spoon, add some water just enough to bring it into a soft sticky dough consistency.
Soft sticky dough consistency achieved.
Add a tsp of oil over the batter and mix well.
Now divide the dough into two equal portions.
Shape them into thick cylindrical shapes and place them over a steamer plate (greased with few drops of oil).
Cover the Steamer and steam the vadis for atleast 15 minutes on low heat.
Allow the steamed vadis to completely cool before slicing.
Slice them into thick vadis as shown below.
Heat a pan, add some oil and pan fry these on low heat until nice and crispy from the top.
Kothimbir Vadi’s are ready to eat.
- The steamed Vadi remain fresh in the refrigerator for 48 hours.
- The steamed logs can also be frozen, thawed and then pan fried when required. Just cling wrap it well and store it inside the freezer or store it in a steel box (apply a bit of oil on the vadis so that it prevents from drying)
- These vadis taste excellent even when they are steamed and sliced and doesn’t require to be pan fried every time. You can just toss them in a kadhai or pan with a tempering of mustard seeds and sesame seeds too.
Some Easy Indian Snack Recipes on the blog –
- Air Fryer Onion Pakoda – Another Maharashtrian Favourite Snack recipe made in Air fryer
- Hara Bhara Kabab – Spinach and Potato Cutlets made without any refined ingredients with recipe available in both stove top and air fryer options.
- Air Fryer Sabudana Vada – Sago Fritters made in Air Fryer best for Fasting.
- Vazhaipoo Vadai in Air Fryer – South Indian snack recipe made with lentils and banana flower.
- Thayir Vadai (Dahi Vadas made in Appe Pan) – South Indian snack made with lentil vadas dipped in Curd with a tempering on top.
FAQ’s About the Recipe
(1) Can parsley replace Coriander leaves in the recipe?
Yes, flat leaf parsley makes a great replacement to Indian Coriander leaves.
(2) Can we add Cilantro instead of Coriander leaves?
Yes, it can be added.
(3) Can we make ahead the Vadi’s?
These make a good choice as after school snacks which you can easily prep in the morning while the kids are away. Just steam the vadis and store them in the refrigerator. Once you plan to make, slice and then pan fry.
(4) What other ingredients can be added other than Coriander Leaves?
I make this vadi using methi greens (only greens no stems) and spinach leaves. Finely chop them and follow the same procedure. Ensure the greens are washed and drained well before chopping.
Please note that Methi Leaves are slightly bitter so you can use the combination of coriander leaves + methi leaves in equal proportion and don’t forget to add sugar in the batter to reduce the bitterness.
(5) Can we Air Fry Kothimbir Vadi?
Yes, after slicing the vadis, preheat the Air Fryer for 5 mins at 200 Degrees C. Place the vadis inside the airfryer basket and spray / brush some oil.
(6) No Garlic Version
Simply skip garlic and just add ground chilli paste.
Kothimbir Vadi – Easy Maharashtrian Snack with Coriander Leaves
- 1 cup Besan or Chickpea Flour (Sieve the flour) 1 cup is 200 ml measurement
- 2 cups Chopped Coriander Leaves
- 1 tbsp Groundnuts
- 2 tbsp Green Chilli + Garlic Coarsely crushed
- 1 tbsp Sesame Seeds
- 1/4 tsp Red Chilli powder
- 1/2 tsp Turmeric powder or Haldi Powder
- 1/2 tsp Sugar
- 1/4 tsp Hing or Asafoetida
- Oil (1 tsp for the vadi batter + few drops for greasing the steamer plate + extra as required to pan fry the vadis)
- Salt to taste
- Water (Few spoons for the batter + extra as required for steaming)
- Heat a pan and dry roast ground nuts. Once cool, remove skin and coarsely grind them in a mixer grinder jar.
- In a wide bowl, measure and add finely chopped coriander leaves, sesame seeds, coarsely ground garlic and green chilli mix,hing, turmeric powder, red chilli powder, salt to taste and sugar.
- To this, add the coarsely ground groundnuts.
- Measure and keep the besan or chickpea flour aside. (Note – Sieve or Sift the Flour for best results)
- First mix all the ingredients in the bowl (do not add chickpea flour at this stage)
- Now add half the quantity of the chickpea flour and mix again.
- You will notice that the moisture from the coriander leaves, salt etc has made the dough moist without adding any water
- At this stage, add the remaining quantity of chickpea flour or besan and mix everything well.
- Now using a spoon, add some water just enough to bring it into a soft sticky dough consistency.
- Then add a tsp of oil, mix well and divide the dough into two equal portions.
- Shape them into thick cylindrical shapes and place them over a steamer plate (greased with few drops of oil).
- Cover the Steamer and steam the vadis for atleast 15 minutes on low heat.
- Allow the steamed vadis to completely cool before slicing.
- Heat a pan, add some oil and pan fry these on low heat until nice and crispy from the top.
- Kothimbir Vadi's are ready to serve with a side of green chutney and tomato ketchup.
- I have used peanut oil as it brings out the best flavours. You can use Veg oil instead.
- The steamed Vadi remain fresh in the refrigerator for 48 hours.
- They can also be frozen, thawed and then sliced, pan fried when required.
- Sugar is added to balance the heat. I have used raw sugar. You can skip if you don’t prefer. However, it does bring a lot of difference in taste.
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