A Classic Snack recipe from Maharashtra that has reached millions with its simple ingredients and impactful taste. Gram flour, coriander leaves and spices are mixed to form that lovely textured small cubes/wedges “vadi” which are then fried or steamed to bring out the savoury flavour. A filling snack with fresh ingredients, this is an excellent tea-time snack as well as the perfect option for vegetarians. Served with green mint chutney, tomato ketchup, coconut chutney or tangy tamarind chutney, this is a savoury snack that is going to add another feather to your culinary cap.
Table of Content
What is Kothimbir Vadi?
Kothimbir Vadi FAQs
What if there is no coriander in my fridge?
I’d say parsley or cilantro in case you do. Coriander is something which you may never run out of while you are living in India. You may also want to ask your neighbours, just joking.
I’d say yes. My mom used to prepare the batter while I was in coaching classes to study, I was lucky to have it served hot in no time when I returned. A hot cup of tea and Kothimbir Vadi has been my favourite snack.
Fenugreek leaves “Methi” (no stems) or spinach. Ensure that you wash them thoroughly and finely chop them. Note: Methi is to be used moderately as it has a bitter taste and may not be liked by everyone.
You may bake, pan fry, deep fry or air fry.
Garlic is only added to enhance the flavour, however, if you don’t like them don’t use them.
Vegetarian, however, the recipe can be made vegan, if you use vegetable oil for preparation and don’t serve it with any dairy-based dip.
Suggested cookware for the recipe
How to make Kothimbir Vadi?
- Coriander leaves are the star of the recipe, ensuring that they are fresh and properly chopped.
- You can skip garlic if you don’t like it.
- You can make it spicy by adding green chilies.
- You need a wide surfaced container or pan to spread the batter till it is firm and ready for frying.
A Maharashtrian tea time staple for a quick hunger fix.
Besan - 1.5 cups
Cumin seeds - 1 tsp
Salt - 1 tsp
Chopped garlic - 2-3 cloves
Red chilli powder - 1 tsp
Chopped ginger - 1 knot
Turmeric powder - tsp
Green chilli - 1
Cumin (jeera) powder - 1 tsp
Fresh coriander - 1 bunch
Asafoetida (hing) - 1/2 cup
Kasoori methi - a pinch
Ghee - 1 tsp
In a bowl mix the besan with all the dry spices and salt.
Gradually add water while stirring to make a thin batter that flows.
In a pan heat ghee and add cumin, ginger, garlic and green chilli to it.
When it sputters add the chopped coriander to it and saute.
Add the besan batter to the pan and cook till it becomes thick like a dough.
Spread the besan dough onto a baking tray into a sheet of 1 cm thickness like a barfi.
Cut it into small squares.
Shallow fry these squares till they get a crispy crust.
Serve with a chutney of your choice.
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