Kothimbir vadi; A popular Maharashtrian teatime snack, made with coriander leaves, chickpeas flour and spices. Its steamed and then deep fried until crisp and golden brown. This vadi literally translates to coriander fritters. As the name suggests, coriander leaves are the main ingredient. Other vegetables like onions, carrots, cabbage etc. may also be mixed into the variations sometimes. But coriander remains the hero ingredient.
kothimbir vadi has a bright green appearance from the coriander. The aromas are refreshing with a spicy bite. It makes for a tasty and addictive snack, often served with chai in Maharashtrian homes. The crispy fritters provide a nice crunch. They keep well for several days and can be enjoyed as a ready snack. It is easy to prepare with readily available ingredients. It’s a fixture in Maharashtrian cuisine and a popular street food too.
Kothimbir vadi originated in the Vidarbha region of Maharashtra, though the exact time period is unknown. Using fresh coriander leaves for fritters and frying snacks has long been common in Maharashtrian cuisine. Kothimbir vadi evolved from similar preparations. Traditionally, the fried fritters were made using a stone grinder called a jagali to grind fresh coriander leaves and spices into a paste. Over time, kothimbir vadi became a specialty of the Vidarbha region, before spreading to other parts of Maharashtra. Today, kothimbir vadi is ubiquitous across Maharashtra and a highlight of Maharashtrian cuisine. It remains an evergreen tea time snack. Its popularity has now spread beyond Maharashtra to other parts of India as well as internationally among Indian communities.
Ingredients
• 2 cups Chopped Fresh Coriander Leaves/Kothimbir/Dhaniya
• 1 cup Chickpeas Flour/Besan
• ½ Pearl Millet Flour/Bajra Atta
• ¼ cup Rice Flour/Chawal Atta
• 1 tsp Turmeric Powder/Haldi
• 1 tsp Red Chili Powder/Mirch
• ¼ tsp Asafoetida/Hing
• 1-2 tsp Cumin Coriander Powder/Dhana Jeera
• ½ tsp Carom Seeds/Ajwain
• 1-2 tsp Sesame Seeds/Til
• 1 tsp Tamarind Pulp/Imli
• 1-2 tsp sugar(opt.)/Chini
• 1 tsp Salt/Namak
• ¼ tsp Baking Soda/Mitha Soda
• ¾ cup Water for Dough
For Paste
• 2-3 Green Chilis
• Thumb Size Ginger
• 4-5 Cloves of Garlic
• 1 tsp Cumin Seeds
• Oil for coating & Greasing
• 1 tsp Sesame Seeds
• Oil for Deep Frying
Method
For the paste:
1. In a mortar and pestle or grinder, add green chilis, ginger, cumin seeds and garlic cloves. Pound until it becomes a coarse paste.
For the dough:
1. In a large mixing bowl, add the chopped coriander leaves.
2. Now add the chickpea flour, millet flour, and rice flour.
3. Add the turmeric, red chili powder, hing, cumin-coriander powder, garam masala, sesame seeds, ajwain, tamarind pulp, baking soda, sugar, and salt.
4. Then add the prepared chili paste and mix well. Make a soft but sticky dough mixture using 1/2 cup water, adding more water gradually 1 tbsp at a time if needed to avoid a runny mixture.
Process:
1. Bring water to a boil in a steamer or large pan and place the steamer stand inside. You can also use a dhokla cooker.
2. Take a dhokla plate or thali and grease it with oil. Sprinkle ½ tsp sesame seeds over greased oil and pour the dough mixture over it.
3. Spread it evenly on the plate, sprinkle sesame seeds over the top surface.
4. Place the thali in the steamer on the stand, cover with a lid, and steam for 12-15 mins.
5. Insert a toothpick in the center to check if it is cooked properly. If not, steam for 5 more mins.
6. Remove the steamed plate and let it cool slightly, as it will be easier to cut when warm.
7. Cut the steamed vadi cake into square or diamond shaped pieces.
8. Heat oil in a deep pan for frying.
9. Once hot, fry the vadis in small batches at medium heat until golden brown and crispy.
10. The Kothimbir Vadi is ready! Serve these crispy coriander fritters with chutney and tea to enjoy this delicious Maharashtrian delicacy
Tips:
• You can skip the bajra flour and sugar if desired.
• You can make a firmer dough, shape into cylinders, and steam like methi muthias.
• To avoid frying, spray vadis with oil and air fry at 350F instead.
- 2 cups Chopped Fresh Coriander Leaves/Kothimbir/Dhaniya
- 1 cup Chickpeas Flour/Besan
- ½ Pearl Millet Flour/Bajara Atta
- ¼ cup Rice Flour/Chawal Atta
- 1 tsp Turmeric Powder/Haldi
- 1 tsp Red Chili Powder/Mirch
- ¼ tsp Asafoetida/Hing
- 1-2 tsp Cumin Coriander Powder/Dhana Jeera
- ½ tsp Carom Seeds/Ajwain
- 1-2 tsp Sesame Seeds/Til
- 1 tsp Tamarind Pulp/Imli
- 1-2 tsp sugar(opt.)/Chini
- 1 tsp Salt/Namak
- ¼ tsp Baking Soda/Mitha Soda
- For Paste
- 2-3 Green Chilis
- Thumb Size Ginger
- 4-5 Cloves of Garlic
- 1 tsp Cumin Seeds
- Oil for coating & Greasing
- 1 tsp Sesame Seeds
- Oil for Deep Frying
- For the paste:
- In a mortar and pestle or grinder, add green chilis, ginger, cumin seeds and garlic cloves. Pound until it becomes a coarse paste.
- For the dough:
- In a large mixing bowl, add the chopped coriander leaves.
- Now add the chickpea flour, millet flour, and rice flour.
- Add the turmeric, red chili powder, hing, cumin-coriander powder, garam masala, sesame seeds, ajwain, tamarind pulp, baking soda, sugar, and salt.
- Then add the prepared chili paste and mix well. Make a soft but sticky dough mixture using ½ cup water, adding more water gradually 1 tbsp at a time if needed to avoid a runny mixture.
- Process:
- Bring water to a boil in a steamer or large pan and place the steamer stand inside. You can also use a dhokla cooker.
- Take a dhokla plate or thali and grease it with oil. Sprinkle ½ tsp sesame seeds over greased oil and pour the dough mixture over it.
- Spread it evenly on the plate, sprinkle sesame seeds over the top surface.
- Place the thali in the steamer on the stand, cover with a lid, and steam for 12-15 mins.
- Insert a toothpick in the center to check if it is cooked properly. If not, steam for 5 more mins.
- Remove the steamed plate and let it cool slightly, as it will be easier to cut when warm.
- Cut the steamed vadi cake into square or diamond shaped pieces.
- Heat oil in a deep pan for frying.
- Once hot, fry the vadis in small batches at medium heat until golden brown and crispy.
- The Kothimbir Vadi is ready! Serve these crispy coriander fritters with chutney and tea to enjoy this delicious Maharashtrian delicacy.
You can make a firmer dough, shape into cylinders, and steam like methi muthias.
To avoid frying, spray vadis with oil and air fry at 350F instead.
