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Kothimbir Vadi


A Maharashtrian tea time staple for a quick hunger fix.

 

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


“Kothimbir '' or “Kothmir” is a Marathi word for fresh green coriander leaves and vadi can be classified as small cubes, nibbles or wedges made from gram flour mixed with a variety of spices and seasoning. It is an old recipe but still a quite popular Maharashtrian snack. Preparing the Kothimbir Vadi is simple, you need to prepare the batter of gram flour “besan”, coriander leaves, spices and seasoning. You may steam or cook it in the pan quickly, I prefer a pan so that the besan is not raw with all the flavours of spices elevated, later let the firm batter rest for a while. Cut the set batter in cubes, slices, dices whatever you like and pan fry or deep fry them. This can also be eaten anytime of the day because it is filling and super tasty. Vegetarians will enjoy it, non-vegetarians will like the meaty bite and vegans would love it as it can be a 100 percent plant-based snack. Serve these Kothimbir Vadi with chutney of your choice, dip it in your favourite ketchup, have it with coconut chutney or cherish the earthy taste of this perfect tea time snack with my favourite Tamarind Chutney.


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.


Can we make Vadi's in advance and fry them later?

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.


What other ingredients can be added other than coriander to try out a different version?

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.


What are different ways of cooking Kothimbir Vadi?

You may bake, pan fry, deep fry or air fry.

 

What if my family doesn’t like garlic?

Garlic is only added to enhance the flavour, however, if you don’t like them don’t use them.

Is this vegan or just vegetarian?

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?

1) In a bowl mix the besan with all the dry spices. Gradually add water while stirring to make a thin batter that flows.
Marathi Vadi

2) In a Meyer Saute Pan heat ghee and add cumin, ginger, garlic and green chilli to it. When they sputter, add the chopped coriander to and sauté.
Marathi Vadi

3) Add the besan batter to the pan and cook till it becomes thick like a dough.
Kothimbir Vadi

4) Spread the besan dough onto a Meyer Baking Tray into a sheet of 1 cm thickness like a barfi. Cut it into small cubes.
Vadi

5) Shallow fry these squares onto a Meyer Dosa Tawa till they get a crispy crust.
Kothimbir Vadi

6) Serve with a chutney of your choice
Kothimbir Vadi



 Expert Tips

  1. Coriander leaves are the star of the recipe, ensuring that they are fresh and properly chopped. 
  2. You can skip garlic if you don’t like it.
  3. You can make it spicy by adding green chilies.
  4. You need a wide surfaced container or pan to spread the batter till it is firm and ready for frying.

 

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