Breakfast recipe, Maharashtrian Recipe, Ramadan Special, Snacks

Kothimbir Vadi | कोथिम्बीर वड़ी | Maharashtrian Recipe

Today’s recipe is ‘Kothimbi Vadi’. It is a one of the famous snack dish from Maharashtrian cuisine. Kothimbir means coriander, vadi means fritters, so basically these are coriander fritters which are crispy from outside and soft from inside. You can also serve them as starters for parties at home.

Kothimbir Vadi

For Kothimbir vadi, you will require –

Coriander leaves, gram flour/besan, crushed roasted peanuts, green chilli ginger paste, salt, oil and sesame seeds/til. The traditional way of preparing kothimbir vadi is to first mix all the ingredients and prepare a batter, then steam the batter, cut them in equal size pieces, then deep frying the vadi. But in my method to reduce the preparation and cooking time, I have cooked the batter in a pan. After that let the batter set for 10-15 mins or until cool down completely. Deep-fry the set pieces and serve them hot.

For Maharashtrian recipes you can check Peanut Ladoo (two ingredients recipe) , Sabudana Khichdi (Vrat/fast recipe) , Bhel Puri (Mumbai Bhel Puri / Spicy Puffed Rice) , Koshimbir with Yogurt (Maharashtrian curd salad) , Aloo Vada (Potato dumpling/ Batata vada) Kakdi Koshimbir (Kakdi Khamang / Cucumber Salad).


You can share your re-creation of this recipe or any other recipe from Rasoi Recipe. You can share it on Facebook page or directly mail it to me on rasoirecipe@gmail.com . I would love to hear from you guys. If you have any suggestions or if you want to share your views or appreciation, you can leave your message in the comment section below.

Print Recipe
Koshimbir Vadi
A popular Maharashtrian savory crispy coriander leaves fritters. Full step by step method with pictures for this snack.
Course Snacks
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Course Snacks
Prep Time 15 mins
Cook Time 25 mins
Servings
people
Ingredients
Recipe Notes

Method for Kothimbir Vadi -

  • In a mixing bowl take, gram flour, crushed roasted peanuts, salt, rice flour.

  • Add water enough to get semi-thick batter which is lump free.

  • In a pan, heat oil, mustard seeds, asafoetida and sesame seeds, let them splutter.

  • add coriander leaves and green chilli-ginger paste. Stir fry for few seconds.

  • Next, add all the dry spices, red chili powder, turmeric powder, garam masala and salt.

  • Add the batter in the pan. Mix well and cook till the batter turns thick and cooked. 

  • Grease a plate and add the above coriander-besan mixture in the plate.

  • Cool this mixture for 10-15 mins and cut them into cubes or desired shapes.

  • Heat oil in a kadai for deep frying, fry the vadi pieces until crispy and golden. Drain oil from the fritters and remove on paper napkeen.

  • Serve Kothimbir vadi hot with ketchup or chutney of your choice.

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