Kothimbir Vadi Recipe

Kothimbir Vadi Recipe | How to make Kothimbir Vadi

How to Make Kothimbir Vadi Recipe

Crispy and very delicious snack from the Maharashtrian cuisine, which bursts with the flavors of fresh coriander leaves, has a hint of garlic, heat of green chilies is Kothimbir Vadi. Kothimbir means coriander in the Marathi language. Kothimbir vadi recipe uses coriander as the main ingredient, which is generally, rather mostly used as a garnish. This makes this snack so distinct yet absolutely delightful. Further, it is gluten-free and can be prepared with zero oil too.

Kothimbir vadi can be served for breakfast with green chutney or for tea time with a cup of hot chai. Kothimbir vadi recipe is very simple and much of the preparation can be done beforehand and therefore it is a great kids’ tiffin recipe too.

Kothimbir Vadi Recipe – Ingredients for Kothimbir Vadi

Kothimbir or coriander: Kothimbir vadi recipe was on my to-do list since a long time. Recently we visited a farmhouse and there was coriander. They gave me a couple of large bunches of kothimbir/coriander (I love the beauty of the word “Kothimbir”). The moment I saw that bunch I knew I was making kothimbir vadi.  Well, the coriander needs to be washed and pat dried before using it for the kothimbir vadi.

Gram Flour (besan): This is another main ingredient for Kothimbir vadi. The beauty of this recipe is that it is gluten-free. Little rice flour is also added, which prevents the vadi from getting dense and makes it absolutely crispy.

Spices: Not many, just a handful of spices have been used. I have not even used red chili powder.

Green chilies, garlic and ginger: These are the main flavoring agents. The freshness of each ingredient adds so much to the taste of the kothimbir vadi.

Oil: As such kothimbir vadi is fried, deep-fried. I have shallow fried the vadi. But believe me you can have these steamed. The oil-free version of this snack is totally delish.

How to make Kothimbir Vadi- Tips to make perfect Kothimbir Vadi

Kothimbir vadi should be crisp from outside and soft from the inside. It should be crumbly and not at all dense. It should have the flavor of fresh coriander and subtle flavors of other ingredients used. And if following points are kept in mind, you will get perfect kothimbir vadi

  1. Do not chop the coriander leaves too fine. In fact, I often just tear them with my fingers to retain the flavors.
  2. Do not over-do other ingredients i.e. ginger, garlic, chilies.
  3. Rice flour helps to make crisp kothimbir vadi. Even after coming to the room temperature the vadi remains crispy.
  4. Little baking soda or fruit salt helps to make soft vadi.
  5. Kothimbir vadi should be steamed on a medium flame.

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How to serve Kothimbir Vadi?

Serve it with green chutney for weekday breakfast.

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Kothimbir Vadi Recipe

1.This recipe serves 3-4 persons.

Kothimbir Vadi Recipe

2.Pluck the coriander leaves and discard the stems. You can use the stems in soups and other recipes. Wash the leaves properly. Spread on a kitchen towel for an hour or till the moisture is completely absorbed.

Kothimbir Vadi Recipe

3.Take 2 garlic cloves, 1” ginger and 2 green chilies.

Kothimbir Vadi Recipe

4.Transfer to a grinding jar and make a coarse paste without using any water. Keep aside for now.

Kothimbir Vadi Recipe

5.In a mixing bowl add 1 cup of gram flour (besan).

Kothimbir Vadi Recipe

6.To this add ¼ cup of rice flour (chawal ka atta).

Kothimbir Vadi Recipe

7.Add a big pinch of fruit salt. Approximately ½ of ¼ spoon, i.e. 1/8 spoon. I have used Eno. You can also use baking soda. Add even lesser quantity of baking soda.

Kothimbir Vadi Recipe

8.Next add in the powdered spices i.e. salt to taste, ½ tsp coriander powder, ¼ tsp turmeric powder.

Kothimbir Vadi Recipe

9.Mix everything.

Kothimbir Vadi Recipe

10.Add the coriander leaves.

Kothimbir Vadi Recipe

11.Add the ginger, garlic, chili paste.

Kothimbir Vadi Recipe

12.Mix everything.

Kothimbir Vadi Recipe

13.Add water gradually.

Kothimbir Vadi Recipe

14.Make soft dough. Smoothen it by using little oil.

Kothimbir Vadi Recipe

15.Divide into 2 portions and shape into logs.

Kothimbir Vadi Recipe

16.Prepare the steamer. Place the logs on a greased perforated plate. Let these steam for 12-15 minutes or till the inserted toothpick comes out clean.

Kothimbir Vadi Recipe

17.Let the steamed logs cool down.

Kothimbir Vadi Recipe

18.Cut into ½” thick roundels.

Kothimbir Vadi Recipe

19.Perfect soft kothimbir vadi. This can be relished without frying with chai or chutney.

Kothimbir Vadi Recipe

20.Heat enough oil for shallow frying.

Kothimbir Vadi Recipe

21.Fry the vadi on a medium flame.

Kothimbir Vadi Recipe

22.Flip and fry from the other side too.

Kothimbir Vadi Recipe

23.Fry till crisp and golden brown.

Kothimbir Vadi Recipe

24.Serve hot. Bon appetite!

Kothimbir Vadi Recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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