Authentic Maharashtrian Kothimbir Vadi Recipe

Ingredients

  • 2 cups Coriander leaves, finely chopped
  • 1 cup Gram flour (besan)
  • 1/4 cup Rice flour
  • 1 tablespoon Ginger-Garlic paste
  • 2 Green chillies, finely chopped
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Garam masala
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Sesame seeds
  • 1/2 teaspoon Baking soda
  • 1 tablespoon Lemon juice
  • 1 tablespoon Sugar
  • Salt to taste
  • Oil for deep frying

Steps and instructions

  1. In a large bowl, combine the gram flour, rice flour, ginger-garlic paste, chopped green chillies, turmeric powder, red chilli powder, garam masala, and salt.
  2. Add chopped coriander leaves to the mixture and mix well.
  3. In a small bowl, mix together the lemon juice and baking soda. Immediately add this to the mixture.
  4. Add a little water and knead into a soft dough. Ensure that the dough is neither too soft nor too hard.
  5. Divide the dough into equal portions and shape each portion into a cylindrical roll.
  6. Steam these rolls in a steamer for about 10-15 minutes until they become firm.
  7. After steaming, remove the rolls and let them cool. Once cooled, cut them into half-inch thick slices.
  8. Heat oil in a pan, add cumin seeds and sesame seeds and let them crackle.
  9. Add the sliced vadis to the pan and fry them until they turn golden brown and crispy on both sides.
  10. Drain the fried vadis on a paper towel to remove any excess oil. Serve hot with mint chutney or ketchup.

Tools for making

  • Large mixing bowl - Used for combining the ingredients and kneading the dough.
  • Steamer - Used for steaming the cylindrical rolls of dough.
  • Knife - Used for cutting the steamed rolls into slices.
  • Frying pan - Used for frying the sliced vadis until they turn golden brown and crispy.
  • Paper towel - Used for draining the fried vadis and removing excess oil.

Recipe variations

  • Replace coriander leaves with spinach or fenugreek leaves for a different flavor.
  • Add grated coconut or crushed peanuts to the dough for added texture and taste.
  • For a gluten-free version, replace gram flour with chickpea flour and rice flour with cornflour.
  • Add finely chopped onions or grated carrots to the dough for added crunch and flavor.
  • To make it spicy, increase the quantity of red chilli powder or add finely chopped green chillies.
  • For a vegan version, skip the ginger-garlic paste or replace it with a pinch of asafoetida (hing) for flavor.
  • Instead of deep frying, you can also bake the vadis in the oven for a healthier option.
  • For a protein-rich variation, add cooked and mashed tofu or paneer (Indian cottage cheese) to the dough.
  • Experiment with different spices like chaat masala, amchur powder (dried mango powder), or kasuri methi (dried fenugreek leaves) to enhance the flavor.

Recipe overview

Kothimbir Vadi is a popular Maharashtrian snack, bursting with the vibrant flavor of cilantro (coriander), along with a blend of aromatic spices. This recipe combines the freshness of finely chopped coriander leaves with gram flour, rice flour, and a host of spices, which are then steamed and finally deep-fried to a golden-brown perfection. The result is a delicious, crunchy snack that's perfect for serving with a side of mint chutney or ketchup. This recipe guide will take you through the process step-by-step, making it easy even for beginners. So, get ready to impress your friends and family with this delicious Indian snack!

Common questions

  1. Can I use dried coriander leaves instead of fresh? It is recommended to use fresh coriander leaves for this recipe as they provide a vibrant and fresh flavor. Dried coriander leaves may not give the same taste and texture.
  2. Can I use any other flour instead of gram flour? Gram flour (besan) is traditionally used in Kothimbir Vadi as it adds a distinct flavor and texture. Substituting it with other flours may alter the taste and texture of the dish.
  3. Can I skip steaming the rolls and directly fry them? Steaming the rolls helps in cooking them evenly and giving them a firm texture. Skipping this step may result in uncooked or unevenly cooked vadis. It is recommended to steam them before frying.
  4. Can I store the vadis for later use? Yes, you can store the vadis once they are cooled completely. Place them in an airtight container and store them in a cool, dry place. They can be stored for up to 2-3 days. Reheat or refry them before serving.
  5. Can I make this recipe without deep-frying? Deep-frying is the traditional method of preparing Kothimbir Vadi and gives it a crispy texture. However, if you prefer a healthier alternative, you can try shallow frying or baking the vadis until they turn golden brown and crispy.

Serving dishes and utensils

  • Steamer - Used for steaming the cylindrical rolls of vadi.
  • Pan - Used for frying the sliced vadis in oil.
  • Paper towel - Used for draining excess oil from the fried vadis.
  • Knife - Used for cutting the steamed rolls into slices.
  • Mixing bowl - Used for combining the ingredients and kneading the dough.
  • Measuring cups and spoons - Used for accurately measuring the ingredients.
  • Spatula - Used for flipping and removing the vadis from the pan.

Origin stories

Kothimbir Vadi is a much-loved snack originating from the Indian state of Maharashtra, where coriander leaves (known as 'kothimbir' in Marathi) are used abundantly in their cuisine. The snack is a brilliant showcase of how the humble coriander, often relegated to a garnish, can be transformed into a star ingredient. Traditional preparations involve steaming the dough before frying it, giving the snack a unique, multi-textured bite. The dish was initially prepared during festive occasions and gatherings, but its popularity has now made it a common sight in many roadside stalls and restaurants. The snack enjoys a special place in the hearts of the people for its crisp exterior and soft, fragrant interior, much like the warm and resilient spirit of Maharashtra.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.