Kothimbir vadi Recipe: A popular coriander leaves fritter recipe that can be served as a snack or as a side bite with a meal. Essentially, this is a traditional Maharashtrian healthy, crispy snack recipe that can be prepared by deep frying, steaming, pan frying, and shallow frying.
Kothimbir Vadi Recipe: In marathi, kothimbir means coriander leaves, which play an important role in this recipe, hence the name kothimbir vadi. While there are several ways to prepare this recipe, deep frying and serving is the most popular. It is best served as a side dish with a meal, but it can also be enjoyed as an evening snack with masala chai.
My friend, who is a big fan of this kothimbir vadi recipe, had told me a lot of stories about it. During his stay in Pune, he was apparently exposed to several maharshatra cuisine recipes. His favourite recipes are maharashtrian bhakarwadi and maharashtrian kothimbir vadi. This recipe reminded me a lot of patra or patrode, which are both made with colocasia leaves. There are also some similarities in terms of taste.
Also included are some helpful hints and variations on the traditional kothimbir vadi recipe. To begin, it is always best to use fresh green coriander leaves for this recipe. Also, make sure to thoroughly clean and dry the coriander leaves before using them in the recipe. More moisture in the kothimbir leaves would necessitate the use of more besan to absorb the moisture. Second, and most importantly, the ratio of coriander leaves to besan is 2:1. Finally, another variation on this recipe is to steam it after preparing it similarly to dhokla.
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Kothimbir Vadi Recipe Card:
Kothimbir Vadi Recipe
Ingredients
- 2 cups coriander leaves (finely chopped)
- 1 cup besan / gram flour / chickpea flour
- 1 tsp ginger-garlic paste
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp turmeric / haldi
- 1 green chilli (finely chopped)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp sesame seeds / til
- 1/4 tsp garam masala powder
- salt to taste
- 1 tsp lemon juice
- 1/4 cup water (or as required)
- oil to deep fry
Instructions
Recipe for Maharashtrian kothimbir vadi:
- To begin, combine 2 cups chopped coriander leaves in a large mixing bowl. Wash and pat dry because moisture consumes more besan.
- 1 cup besan is also recommended.
- Additionally add 1 tsp ginger-garlic paste, 1 green chilli, 1/2 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, 1 tsp sesame seeds, salt, and 1 tsp lemon juice
- Make sure all of the spices are well combined.
- Squeeze and mix, making sure the coriander leaves are well squeezed.
- Continue to add water as needed and knead.
- Knead until the dough is soft.
- Grease your hands and shape the dough into a cylindrical shape.
- Prepare the steamer and lightly oil the tray.
- On medium heat, steam the dough for 15-20 minutes.
- Insert a toothpick to ensure the dough is thoroughly cooked.
- Allow the dough to cool completely.
- And then thinly slice them
- Lastly, deep or shallow fry in hot oil.
- Stir the wadi occasionally until it becomes crisp and golden brown.
- Drain onto a kitchen towel to absorb excess oil.
- Finally, serve kothimbir vadi with coriander leaves and cutting chai.
Notes:
- First, pat dry the coriander leaves; otherwise, the dough will require more besan.
- Additionally, adjust the spices to your liking.
- If you’re watching your weight, shallow fry or temper the kothimbir vadi.
- Finally, kothimbir vadi pairs well with green chutney.
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