kothimbir vadi recipe, how to make kothimbir vadi

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. kothmir vadi also goes well with plain curd or tomato ketchup.

if you are looking for more snacks recipes then do check:

kothimbir vadi

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Course:snacks
Cuisine:maharashtrian
Calories:346kcal
Servings (change the number to scale):3
4.92 from 12 votes
kothimbir vadi recipe
kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices.

INGREDIENTS FOR kothimbir vadi

(1 CUP = 250 ML)

for roasting peanuts

  • ¼ cup peanuts (moongphali)

for ground paste

  • 1 teaspoon ginger (adrak)
  • 1 teaspoon garlic (lahsun)
  • 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 (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • 1 pinch asafoetida (hing) - OPTIONAL
  • 1 tablespoon white sesame seeds (safed til)
  • 1 cup besan (gram 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

HOW TO MAKE kothimbir vadi

preparation for kothimbir vadi

  • 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 the kothimbir vadis 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 kothimbir vadi hot or warm with any chutney or sauce of your choice. 
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how to make kothimbir vadi recipe

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 in 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 the kothmir vadi 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 kothimbir vadi with saunth chutney or coconut chutney or mint chutney or coriander chutney.

kothimbir vadi recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

48 comments/reviews

  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!

  2. Hi..i am planning a party ..for 70 people..can i make them in advance…i mean will it taste good after being cold?

  3. Hi. I love all your recipes. They are delicious and so easy to follow. And the pictures just keep me drooling. I was just going through the kothimbir wadi recipe i realised that in your ingredients list you have mentioned sesame seeds and in bracket you have written rai. Should it not be til?5 stars

  4. Hi
    Please confirm can we make ahead a couple of days steamed vadi and fry it after a day or two

  5. This is a traditional Maharashtrian snack that I have been making for years. A little sourness added to the batter works wonders for this recipe – a tablespoon of sour yogurt or a spoon of tamarind pulp or even a dash of lemon juice. Try it when you make it the next time – my suggestion 🙂3 stars

  6. Hi
    Thanks for the recipe. I made it for tea today with my home grown coriander leaves. It was a memorable and happy evening. What chutney have you posted with this recipe? Looks yummy can you share that recipe also please. will serve the family with that chutney next time. This time I served katta meeta chutney.

    Regards

    Bhuvana

  7. thank u dear. ur recipe is in simple word so finaly i m prepare how to make as easy way..5 stars

  8. Wow I finally got this recipe from your recipybook. I love this recipe a lot. You fully describe it very well. Now trying to make this recipe. Thanks for your guidance.5 stars

  9. Hey Dassana, thanks for sharing your recipes. I like your detailed and easy explanation of recipes and also tried many of them. Love your blog:)

  10. Tried it and came out very good. Thanks for your recipe I think 3.30 – 4 mins works out good.
    I dont know if you are from Mumbai. But you got to try Kothimbir Vadi from Kanpur Dairy next to the end of Dadar bridge, Dadar (East) near Gurudwara. The lip-smacking taste and the best in Mumbai. Got lot of my friends hooked on to it 😛4 stars

    • thanks yogesh for the feedback. never tried kothimbir vadi from this place. but i know the gurudwara at dadar east. possibly in my next visit, may try. thanks for the info.

  11. easy and nice way it is explained. I hope to make it perfect with theses directions.
    Thank you
    Tripti3 stars

  12. thank u so much dassana for this coriander fritter recipe it made my work much easier

  13. I always wanted to know this recipe…..and i am a greatest fan of koth wadis……thanks a ton dassana…cheers5 stars

  14. New recipe to me..A flavor packed one…and as u said preparing in MW makes it quick and hassle free…