If you love traditional Maharashtrian snacks, Kothimbir Vadi is a must-try recipe. Made with fresh coriander leaves, gram flour, and aromatic spices, this classic snack is loved for its crispy exterior and soft, flavorful center.
“Kothimbir” means coriander, and “Vadi” refers to bite-sized pieces. This snack is first steamed, then fried to perfection, which gives it a unique texture and deep flavor. Perfect with a hot cup of tea, Kothimbir Vadi is a popular evening snack across Maharashtra and often served during festivals or family gatherings.
Let’s learn how to make this crispy, spicy, and absolutely irresistible snack at home.
Ingredients
- Fresh coriander leaves (finely chopped) – 2 cups
- Gram flour (besan) – 1 cup
- Rice flour – ⅓ cup
- Cumin powder – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Garam masala – ¼ tsp
- Sesame seeds – 1½ tsp
- Green chili & ginger paste – 1 tbsp
- Oil – 1 tsp
- Baking soda – a pinch
- Salt – to taste
- Water – as required
Method
Step 1: Prepare the Dough
- In a large mixing bowl, add 2 cup chopped coriander leaves. Add 1 cup gram flour, 1/3 cup rice flour, 1/2 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp red chili powder,1/4 tsp garam masala, 1 & 1/2 tsp sesame seeds, salt to taste, 1 tbsp green chili-ginger paste, 1 tsp oil, and a pinch of baking soda.
- Gradually add water and mix well, kneading it just like chapati dough. The mixture should be soft but firm, not runny.
Step 2: Shape the Vadis
- Divide the dough into two equal portions. Smooth each portion well.
- Shape them into log or rope shapes. You can also shape them like cylinders or bricks, as you prefer. Sprinkle sesame seeds on top and gently coat them.
Step 3: Steam
- Grease a plate with oil and place the shaped vadis on it.
- Steam them in a steamer on medium flame for 20 minutes with the lid covered. After 20 minutes, insert a knife or toothpick—if it comes out clean, the vadis are ready.
- Remove and allow them to cool completely at room temperature.
Once cooled, cut the steamed vadis into medium-thick slices.
Step 4: Fry kothimbir vadi
- Heat oil in a pan for deep frying (you can also shallow fry if preferred).
- Fry the slices in hot oil on medium-high flame for about 2 minutes, stirring gently until they turn golden brown and crispy.
- Remove and place on kitchen towel paper to absorb excess oil.
Hot, crispy Kothimbir Vadi paired with a cup of tea makes a perfect evening snack. Try this recipe at home and enjoy the authentic flavors of Maharashtra.
Happy cooking, and see you soon with another delicious recipe!
Tips & Tricks
- Cooling is important: Always let the steamed vadis cool completely before slicing, or they may break.
- Rice flour adds crispiness: Do not skip it—it gives the vadi its signature crunch.
- Adjust spice level: Increase or reduce green chilies and red chili powder according to taste.
- Shallow fry option: For a lighter version, shallow fry instead of deep frying.
- Serving suggestion: Serve hot with green chutney, tamarind chutney, or ketchup and a cup of masala chai.
