Crispy Kothimbir Vadi Recipe (Maharashtrian Snack) - Spice Up The Curry (2024)

Have you ever tried Maharashtrian Kothimbir Vadi? It is easy to make and crispy, delicious snack that goes well with chutney or a cup of tea/coffee.

Cilantro leaves or Coriander leaves are called ‘Kothimbir’ in the Marathi language. It is savory cilantro fritters that are steamed first, sliced and then fried into oil till crisp.

Traditional kothimbir vadi is deep fried. But to make it little healthy, I have shallow fried them. To make it even more healthy, the frying step can be skipped. Yes, that is right. Steamed vadis are also tasty.

Taste & Texture:

• It has full of cilantro flavor. But these vadis are cooked twice, so there is not strong rawness of cilantro flavor.
• It is medium spicy with a little garlicky flavor.
• Steamed kothimbir vadi are soft and light. Once fried, they become crispy around the edges and soft from inside

There is a similar snack recipe from Gujarat, it is methi muthia. but is made from fenugreek leaves, not coriander leaves.

Preparing cilantro to make kothimbir vadi:

1. Take a medium-sized bunch of cilantro (approx. 85-90 grams or 3 oz). Pluck the leaves and discard the stems. Also, discard the wilted and yellow looking leaves.
   

   

2. Dunk and swish the cilantro leaves into the bowl of water. Let it sit for 5-10 minutes. So all the dirt will settle down at the bottom of the bowl.
   

   

3. Remove the leaves without disturbing the water too much. If the leaves are very muddy then you may need to do above step again and again till the water is almost clear.
   

   

4. Spread the washed leaves on the kitchen towel. Pat dry or let it dry on its own.
   

   

5. Then chop them finely using a sharp knife. Keep them aside in a bowl.
   

   

How to make Maharashtrian Kothimbir vadi?

1. Take ginger, garlic and green chilies in a blender jar. Do not add any water.
   

   

2. Grind it into a coarse paste.
   

   

3. Now into the bowl of chopped cilantro, add besan, rice flour, prepared ginger-garlic-green chili paste, salt, baking soda, red chili powder, turmeric powder, coriander powder, and sesame seeds.
   

   

4. Now using your hand, mix the flour and leaves very well.
   

   

5. Now add little water at a time and knead into a dough. NOTE: because of the besan, the dough will be sticky, so scrap the sticky dough from your fingers, hand. Then wash the hands, apply oil on your plam and knead it again to make a smooth dough.
   

   

6. Heat a glassful or two of water in the steamer and bring it to simmer. Apply oil on the steamer rack and your palm. Divide the dough into two portions and make around 6-inch cylinder log. Arrange on the steamer rack a few inches apart. So there will be room for them to expand.
   

   

7. Steam for around 17-18 minutes. Insert a knife or toothpick in the center, if it comes out clean meaning it is ready.
   

   

8. Remove it and let it cool to touch. Then slice into half inch thick slices.
   

   

9. Heat 3-4 tablespoons of oil in a pan for shallow frying. Once hot place a few slices.
   

   

10. Once golden brown and crispy from the bottom, flip them and fry another side.

    

11. Once fried from both sides, remove them and place them on a paper towel lined plate to remove excess oil.
    

    

12. Serve them warm or at room temperature.

Serving Suggestion:

• Kothimbir vadi is served as a breakfast, evening snack or as a side crunch along with the meal.
• It tastes good with a side of green coriander chutney and tomato ketchup or coconut chutney.
• It can be served with a hot cup of chai (tea) or coffee.

Avoid dense textured kothimbir vadi using below tips:

• The cilantro leaves should be dry and free of moisture. So make sure to plan ahead, wash the leaves, spread on a towel to dry completely. Or use the salad spinner if in rush.
• If there is moisture in the coriander leaves then besan will stick to the leaves and form a lumpy dough which results in dense vadi.
• Addition of rice flour is a must. If there is any little moisture present in the leaves, rice flour will absorb that and besan will not form any lumps.
• Do not add all the water at once. Add little by little. If you have added extra water then you might need to add more besan. And that results in dense texture.
• Always steam on medium flame. Not too high not too low. Otherwise it becomes hard and dense.
• Add a pinch of baking soda. It makes the kothimbir vadi light and soft.

Check out more Maharashtrian snack recipes
Sabudana vada // Shankarpali // Batata vada // Chakli

📋 Recipe Card

Similar Recipes