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.

to prepare kothimbir vadi is very simple. you need to steam the mixture, slice it and 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.

serve kothimbir vadi with green chutney, coconut chutney or tamarind dates chutney or mint chutney. kothmir vadis also goes well with plain curd or tomato ketchup.

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

• maddur vada
• alu vadi (pathrode)
• karanji
• dhokla
• khandvi recipe.

4.5 from 4 votes

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kothimbir vadi recipe

kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices.

course snacks

cuisine maharashtrian

prep time 20 minutes

cook time 15 minutes

total time 35 minutes

servings 3

rough calories per serving 346 kcal

author dassana amit

ingredients (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 recipe

preparation for kothimbir vadi

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

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.

3. rub the peanuts in your palms. this will remove the flaky skin. now add the peanuts in a small grinder jar.

4. grind to a coarse powder. remove and keep aside.

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

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.

7. 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

1. take the coriander leaves in a mixing bowl.

2. add the ginger+garlic+green chilli paste.

3. 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).

4. next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.

5. add 1 cup besan (gram flour).

6. now add ½ teaspoon sugar (optional) and salt as required.

7. mix everything very well.

8. now add ½ cup water in parts and begin to mix the batter.

9. mix well to a thick batter. add water as required and in parts.

steaming kothimbir vadi

1. grease a pan with some oil.

2. now add the batter in the pan.

3. bring to boil 1 to 1.5 cups water in another pan.

4. lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.

5. cover with a lid and steam on a low to medium flame.

6. 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.

7. now cut in square or diamond shaped slices.

pan frying kothimbir vadis:

1. heat 3 tablespoons oil in a tawa or pan. place the steamed kothimbir vadis and pan fry on medium flame.

2. when the base is golden, flip and fry the other side.

3. 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.

4. place the pan fried kothimbir vadis on kitchen paper towels for extra oil to be absorbed. fry the remaining kothmir vadis in the same way.

5. serve kothimbir vadis hot or warm with any chutney or sauce of your choice. 

recipe notes

• recipe can be halved or doubled.
• 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 vadis can also be deep fried instead of pan frying them. 
• for a no garlic version, skip the garlic. 

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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.

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.

3. rub the peanuts in your palms. this will remove the flaky skin. now add the peanuts in a small grinder jar.

4. grind to a coarse powder. remove and keep aside.

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

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 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.

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

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).

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

11. add 1 cup besan (gram flour).

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

13. mix everything very well.

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

15. mix well to a thick batter. add water as required and in parts.

steaming kothimbir vadi

16. grease a pan with some oil.

17. now add the batter in the pan.

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

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

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

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.

22. now cut in square or diamond shaped slices.

frying kothimbir vadi

23. heat 3 tablespoons oil in a tawa or pan. place the steamed kothimbir vadis and pan fry on medium flame.

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

25. flip a couple of times more and fry till the sides are crisp and golden. you can even deep fry the kothmir vadis if you want.

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

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

28. serve kothimbir vadi hot or warm with any chutney or sauce of your choice. you can serve kothimbir vadis with saunth chutney or coconut chutney or pudina chutney or coriander chutney.