Kothimbir Vadi recipe is an easy Maharashtrian Snack made with Gram Flour (besan, chickpea flour) and Coriander (or cilantro). This snack is the best way to use up excess cilantro or coriander. Traditionally deep fried, this can be pan fried, air fried or baked as well.
Coriander is used extensively in Indian cooking. Used for garnish, chutney, pesto etc this flavorful herb is always stocked in the refrigerator.
Kothimbir Vadi is also served as part of Maharashtrian Thali during festive season. It is perfect for late afternoon hunger pangs or snack cravings.
The recipe I share today is more of a home-style version where the proportion of coriander is more than besan or gram flour. I guarantee once you try this, you won't go back to the restaurant style version.
This is not a deep fried kothimbir vadi recipe. We prefer the pan fried version. It is crunchy on the outside and soft inside.
Please go through the step-wise pics and tips to make perfect kothimbir vadi at home. This is a snack, I guarantee, your family will make on repeat mode!
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About Kothimbir Vadi
Kothimbir in Marathi refers to Coriander Leaves and Vadi refers to Cakes which are steamed and then deep fried or pan fried.
The steamed cakes are made with chickpea flour (gram flour or besan) and finely chopped coriander leaves. It also consists of basic spices and coarsely ground peanuts (Shengdana kut).
A medium soft dough is made which is steamed, cut into round discs which are then deep fried or pan fried.
Apart from coriander or cilantro, you can make vadi using spinach, methi (fenugreek), collard greens etc. The traditional recipe uses coriander leaves.
This is a Vegan snack recipe. If you are allergic to nuts, you can skip peanuts. The recipe can be easily made gluten free if you skip asafoetida or hing.
Dishes that contain gram flour or besan include hing or asafoetida as it aids in digestion.
The recipe I share today is what I have been following since many years. It is the only version my husband likes. He simply hates vadi's that have excessive besan and frugal amount of coriander.
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.
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.
How to Make Kothimbir Vadi
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 mixing 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 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.
Soft sticky dough consistency achieved.
Add a tsp of oil over the dough 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 medium 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.
Storage / Leftovers
Making ahead the snack - Once the vadis have steamed, you can refrigerate it for couple of days (48 hours). When ready to serve, slice the vadis and pan fry.
The steamed vadis can also be frozen. Ensure you wrap it tightly before placing in the freezer compartment or store in airtight container, zip lock bags.
Leftovers (Cooked / pan-fried vadis) stay fresh for couple of days in the refrigerator. You can re-heat in a microwave.
FAQ's
Yes, coriander leaves can be substituted with flat leaf parsley.
Cilantro can be used instead of coriander.
Kothimbir Vadi can be steamed and stored in the refrigerator / freezer. They can be excellent after school snack or 4pm snack with tea. The steamed vadi's can be sliced and pan fried anytime hunger strikes!
Fresh Methi (fenugreek) and Spinach Vadi's can be made easily. Methi can be bitter so you can adjust the quantity of sugar (especially for kids). This snack is a great way to sneak leafy greens.
Preheat the air fryer at 200 degree Celsius for 2-3 minutes. Lightly grease the air fryer basket with some oil and place the steamed, sliced vadi's. Air Fry at 200 degrees for 8 - 10 minutes. Open the basket midway and brush some oil for even frying.
Skip garlic and add green chilies. The recipe is easily customizable
Other Traditional Maharashtrian recipes
Phodnicha Bhat (leftover rice recipe)
Kanda Pohe (Onion Poha)
Sabudana Vada (Air Fryer recipe)
Alu vadi (steamed and pan fried colocasia leaves)
Healthy Snack Recipes
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Kothimbir Vadi Recipe - Easy Maharashtrian Snack with Coriander Leaves
Equipment
- Steamer
Ingredients
- 1 cup Besan or Chickpea Flour (Sieve the flour)
- 2 cups Chopped Coriander Leaves
- 1 tablespoon Groundnuts or Peanuts
- 2 tablespoon Green Chilli + Garlic Coarsely crushed
- 1 tablespoon Sesame Seeds
- ¼ teaspoon Red Chilli powder
- ½ teaspoon Turmeric powder or Haldi Powder
- ½ teaspoon Sugar
- ¼ teaspoon Hing or Asafoetida skip this ingredient for GF recipe
- Oil (1 tsp for the dough + few drops for greasing the steamer plate + extra as required to pan fry the vadis)
- Salt to taste
- Water (Few tablespoons as required for the vadi dough + extra as required for steaming)
Instructions
- Heat a pan and dry roast ground nuts. Once cool, remove skin and coarsely grind them in a mixer grinder jar. Note - If using roasted peanuts (without skin), just coarsely grind, no heating required.
- In a wide mixing bowl, measure and add finely chopped coriander leaves, sesame seeds, coarsely ground garlic and green Chilli, hing, turmeric powder, red chilli powder, salt to taste and sugar.
- Then add 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.
Notes
- This is a Vegan snack recipe. If you are allergic to nuts, you can skip peanuts. The recipe can be easily made gluten free if you skip asafoetida or hing.
- I have used cold pressed peanut oil for pan frying kothimbir vadi. You can use vegetable oil, sunflower oil, olive oil etc.
- Sugar is added to balance heat from chili. You can skip this ingredient, if you like.
- Making ahead the snack - Once the vadis have steamed, you can refrigerate it for couple of days (48 hours). When ready to serve, slice the vadis and pan fry.
- The steamed vadis can also be frozen. Ensure you wrap it tightly before placing in the freezer compartment or store in airtight container, zip lock bags.
- Leftovers (Cooked / pan-fried vadis) stay fresh for couple of days in the refrigerator. You can re-heat in a microwave.
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Vidya Narayan