Kothimbir Vadi Recipe (Maharashtrian Coriander Fritters)
Kothimbir Vadi is a crunchy fritter crafted from coriander leaves and chickpea flour. A beloved Maharashtrian snack, it is commonly served as a side dish during meals and makes for an excellent tea-time treat. At home, we relish Kothimbir Vadi with piping hot tea, especially during the monsoon season. Enjoy it served alongside date tamarind chutney or green chutney for a delightful teatime experience.
Ingredients
- 2 cups Coriander (Dhania) Leaves, washed and chopped
- 3 tablespoons Gram flour (besan)
- 1/2 tablespoon Rice flour
- 2 teaspoons Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoons Curd (Dahi / Yogurt)
- 1 teaspoon Oil
- 1 teaspoon Lemon juice
- 1/2 teaspoon Sugar, (optional)
- Salt, to taste
Ingredients for Seasoning
- 2 teaspoons Oil
- 2 teaspoons Sesame seeds (Til seeds)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 5 Curry leaves
- 1 Green Chilli, chopped
Instructions
- Combine all the main ingredients together in a bowl and knead to make a firm, smooth dough. Add little water if required and shape it into a cylindrical roll.
- Prepare the steamer with water. Grease a dish of steamer and place the rolls in the steamer plate. Steam the rolls in the steamer for about 15-20 minutes on high heat.
- Once steamed, allow it to rest for about a minute and take it out and cool completely. Once cooled completely, cut the Kothimbir Vadi rolls into 15 equal slices or bite size pieces.
- Heat oil in a pan; add mustard and cumin seeds and allow them to crackle. Add in the asafoetida, the curry leaves, green chilies and sesame seeds. Stir well for about 30 seconds.
- Add in the steamed Kothimbir Vadi into the seasoning and stir fry for about a minute. This is so that the rolls get well coated with the seasoning.
Tried this recipe?Let us know how it was!