kothimbir vadi

Jump to Recipe

Kothimbir vadi recipe with step by step photos. Kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices. In marathi language “kothimbir” or “kothmir” stands for coriander leaves. The word ‘vadi’ means cubes or slices or wedges.

kothimbir vadi recipe

To prepare kothimbir vadi is very simple. you need to steam the mixture, slice it and then fry the steamed slices. For a low-fat version, you can even skip the frying part and have the steamed vadis. They taste delicious even when not fried. Alternatively you can even temper with some oil, mustard seeds, hing (asafoetida) and curry leaves and then add this tempering on the steamed vadis. Then garnish with some grated coconut.

I have already shared a Microwave version of kothimbir vadi some years back. This new recipe shares the steamed version. This kothimbir vadi recipe is my mom’s recipe and the one she learnt from her Maharashtrian friend. The recipe gives a really tasty kothimbir vadi.

Tips for making Kothimbir vadi

  • You can add less green chilies if you want.
  • For a spicy kothimbir vadi you can either add more green chilies or increase the amount of red chili powder.
  • Kothimbir vadi can also be deep fried instead of pan frying them.
  • For a no garlic version, skip the garlic.
  • Recipe can be halved or doubled.

Serve kothimbir vadi with green chutney, coconut chutney or tamarind dates chutney or mint chutney. It also goes well with plain curd or tomato ketchup.

How to make kothimbir vadi

1. Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.

peanuts to make kothimbir vadi recipe

2. Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them on a plate and let them cool.

peanuts to make kothimbir vadi recipe

3. Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.

peanuts to make kothimbir vadi recipe

4. Grind to a coarse powder. Remove and keep aside.

peanuts to make kothimbir vadi recipe

5. In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).

making kothimbir vadi recipe

6. Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively, you can even crush the garlic, ginger and green chilies in a mortar-pestle.

making kothimbir vadi recipe

Making kothimbir vadi batter

7. Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. Take the coriander leaves in a mixing bowl.

kothimbir for making kothimbir vadi recipe

8. Add the ginger+garlic+green chilli paste.

kothimbir for making kothimbir vadi recipe

9. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).

making kothimbir vadi recipe

10. Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.

making kothimbir vadi recipe

11. Add 1 cup besan (gram flour).

making kothimbir vadi recipe

12. Now add ½ teaspoon sugar (optional) and salt as required.

making kothimbir vadi recipe

13. Mix everything very well.

making kothimbir vadi recipe

14. Now add ½ cup water in parts and begin to mix the batter.

making kothimbir vadi recipe

15. Mix well to a thick batter. Add water as required and in parts.

making kothimbir vadi recipe

Steaming kothimbir vadi

16. Grease a pan with some oil.

making kothimbir vadi recipe

17. Now add the batter in the pan.

making kothimbir vadi recipe

18. Bring to boil 1 to 1.5 cups water in another pan.

making kothimbir vadi recipe

19. Lower the flame and using tongs gently keep the pan with the batter inside the pan with water.

making kothimbir vadi recipe

20. Cover with a lid and steam on a low to medium flame.

making kothimbir vadi recipe

21. Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.

making kothimbir vadi recipe

22. Now cut in square or diamond shaped slices.

making kothimbir vadi recipe

Frying kothimbir vadi

23. Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.

making kothimbir vadi recipe

24. When the base is golden, flip and fry the other side.

making kothimbir vadi recipe

25. Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.

making kothimbir vadi recipe

26. Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed.

making kothimbir vadi recipe

27. Fry the remaining kothmir vadi in the same way.

making kothimbir vadi recipe

28. Serve kothimbir vadi hot or warm with any chutney or sauce of your choice. You can serve them with saunth chutney or coconut chutney or mint chutney or coriander chutney.

kothimbir vadi recipe
If you are looking for more Snacks recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

kothimbir vadi recipe

Kothimbir Vadi

4.95 from 18 votes
Kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Cuisine Maharashtrian
Course: Snacks

Servings 3
Units

Ingredients

for roasting peanuts

  • ¼ cup peanuts

for ground paste

  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2 green chilies or 2 teaspoons green chilies
  • 1 to 2 tablespoon water for grinding

other ingredients for kothimbir vadi

  • 2 cups coriander leaves - finely chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • 1 pinch asafoetida (hing) - optional
  • 1 tablespoon white sesame seeds
  • 1 cup besan (gram flour or chickpea flour)
  • ½ teaspoon sugar - optional
  • salt as required
  • ½ cup water for batter

for steaming

  • 1 to 1.5 cups water

for frying:

  • 3 tablespoons oil

Instructions

preparation

  • Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
  • Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them in a plate and let them cool.
  • Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
  • Grind to a coarse powder. Remove and keep aside.
  • In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).
  • Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively you can even crush the garlic, ginger and green chilies in a mortar-pestle.
  • Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. 

making kothimbir vadi batter

  • Take the coriander leaves in a mixing bowl.
  • Add the ginger+garlic+green chilli paste.
  • Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
  • Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
  • Add 1 cup besan (gram flour).
  • Now add ½ teaspoon sugar (optional) and salt as required.
  • Mix everything very well.
  • Now add ½ cup water in parts and begin to mix the batter.
  • Mix well to a thick batter. Add water as required and in parts.

steaming kothimbir vadi

  • Grease a pan with some oil.
  • Now add the batter in the pan.
  • Bring to boil 1 to 1.5 cups water in another pan.
  • Lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.
  • Cover with a lid and steam on a low to medium flame.
  • Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.
  • Now cut in square or diamond shaped slices.

pan frying kothimbir vadi

  • Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
  • When the base is golden, flip and fry the other side.
  • Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.
  • Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed. Fry the remaining kothmir vadi in the same way.
  • Serve hot or warm with any chutney or sauce of your choice. 

Nutrition Info Approximate values

Nutrition Facts
Kothimbir Vadi
Amount Per Serving
Calories 346 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 2g13%
Sodium 910mg40%
Potassium 407mg12%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 5g6%
Protein 10g20%
Vitamin A 785IU16%
Vitamin C 6.8mg8%
Calcium 53mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares402
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

48 Comments

  1. Hi, I am curious as to whether the omission of baking soda is on purpose? Other versions I’ve tried have included it. Thanks!

    1. you can add uma. sometimes i also add baking soda. it does help in making the vadi having a soft texture. but just add a pinch of baking soda.

      1. Thank you, I’ll experiment with adding it next time. Meanwhile I am actually really liking the texture of these, and all the cilantro! : )

        1. welcome uma. yes sure experiment both ways by adding baking soda and not adding baking soda.

See More Comments