Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)
Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack which is served as a side dish during meals. It is also a perfect tea time snack. at home we love to eat Kothimbir vadi with hot tea during monsoon season. Serve Kothimbir vadi along with date tamarind chutney or green chutney during teatime.
Here are more snack recipes to try
- 2 cups Coriander (Dhania) Leaves , washed and chopped
- 3 tablespoons Gram flour (besan)
- 1/2 tablespoon Rice flour
- 2 teaspoons Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoons Curd (Dahi / Yogurt)
- 1 teaspoon Sunflower Oil
- 1 teaspoon Lemon juice
- 1/2 teaspoon Sugar , (optional)
- Salt , to taste Ingredients for Seasoning
- 2 teaspoons Sunflower Oil
- 2 teaspoons Sesame seeds (Til seeds)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 5 Curry leaves
- 1 Green Chilli , chopped
How to make Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)
Combine all the main ingredients together in a bowl and knead to make a firm, smooth dough. Add little water if required and shape it into a cylindrical roll.
Prepare the steamer with water. Grease a dish of steamer and place the rolls in the steamer plate. Steam the rolls in the steamer for about 15-20 minutes on high heat.
Once steamed, allow it to rest for about a minute and take it out and cool completely. Once cooled completely, cut the Kothimbir Vadi rolls into 15 equal slices or bite size pieces.
Heat oil in a pan; add mustard and cumin seeds and allow them to crackle. Add in the asafoetida, the curry leaves, green chilies and sesame seeds. Stir well for about 30 seconds.
Add in the steamed Kothimbir Vadi into the seasoning and stir fry for about a minute. This is so that the rolls gte well coated with the seasoning.