Easy Maharashtrian Kothimbir Vadi Without Steaming

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Kothimbir vadi is a Maharashtrian delicacy made with coriander leaves and gram flour infused with spices and herbs. This is a vegan snack recipe.

Kothimbir is a Marathi word for coriander leaves/cilantro and Vadi means cubes/wedges.

Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
Kothimbir Vadi (Maharashtrian Recipe)

This quintessential Maharashtrian snack is crunchy on the outside and soft on the inside.

Normally kothimbir vadi is steamed and cut into bitesize pieces and then shallow-fried or deep-fried.

But today’s recipe is a little different, this is how we make it at home using kadhai / Indian wok. The recipe I am sharing today is a simple but rustic homestyle recipe.

In Maharashtra, you will find many restaurants serving these flavourful snacks along with spicy garlic chutney or with peanut chutney along with tea or coffee.

These vadi’s can be pan-fried, deep fried, air fried or can be had as it is. The steamed vadi’s are the best low-fat snack option. These taste delicious even when not fried.

At home, we love to serve this kothimbir vadi as a side dish with meals and sometimes for our evening snack with a cup of pipping hot tea.

These pair best with spicy dry garlic chutney, coconut & coriander chutney, green coriander chutney, and tomato ketchup.

Kothimbir vadi is a super addictive appetizer.

You will find kothimbir vadi served in Maharashtrian festive thali’s and in wedding thali’s as well.

This crispy, savoury snack is guaranteed to please your taste buds with its aromatic flavours and texture.

The unfried version of kothimbir vadi is is a healthy snack option for people who are on a weight loss journey and diabetic.

These irresistible kothimbir vadi are filling as well making it a perfect option for kid’s tiffin.

To make it gluten-free, skip the hing (asafoetida) in the tempering, and there you have a vegan and gluten-free snack recipe.

In Maharashtra, apart from this kothimbir vadi, dishes such as batata vada, sabudana vada, sabudana khichadi, vangyache kaap, keli che kaap, sabudana thalipeeth, bharli vangi, bharli bhendi, kanda bhajji, pithla bhakri are very popular and immensely loved by all.

To make this kothimbir vadi, a thin batter is made using gram flour (besan), coriander leaves along with spices which are added to garlicky tempering and cooked on the stove in a kadai till the batter is cooked.

This vadi batter is then transferred onto a greased plate and patted using a small flat-bottomed bowl (vati) and then cut into bite-sized vadi’s / slices.

At home, we love to pan-fry these till they get nice crispy golden.

So if you are craving something healthy, delicious addictive snack, do try this kothimbir vadi, you are going to love these.

Serving Suggestion

You can serve this kothimbir vadi with dry garlic chutney, coconut chutney, green coriander chutney or with tomato ketchup.

You can have this as a side dish with meals or as a snack and as well as for breakfast.

Frequently asked questions

How to store kothimbir vadi?

You can store kothimbir vadi in the refrigerator in an air-tight container. They stay good fro a week. Reheat them before serving.

What is kothimbir vadi made of?

Kothimbir vadi is made of coriander leaves (cilantro) and gram flour (besan) along with spices and herbs.

Ingredients used in making kothimbir vadi

Kothimbir / Coriander Leaves – I have used only 2 cups kothimbir / coriander leaves and discarded the thick stems. I washed the leaves thoroughly to get rid of the mud.

Besan (Gram Flour) – We will need 1 cup of besan (gram flour) to make the batter.

Spices & Herbs – I have used roughly crushed garlic along with red chilli powder, turmeric powder and hing.

Seasoning – I seasoned this with salt.

Oil – We will require 3 tablespoons of oil to cook the mixture in the kadai. And also while frying the kothimbir vadi.

Water – To make the batter. The consistency of the batter should be that of a pakoda batter.

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Step-by-step recipe of how to make kothimbir vadi (Maharashtrian Recipe)

Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
Delicious Coriander Fritters
  • In a mixing bowl add washed and roughly cut kothimbir/coriander leaves.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Add besan (gram flour).
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Add red chilli powder & salt.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Add water little by little and make the batter. The batter’s consistency should be a little thinner than that of pakoda / fritters.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Our kothimbir/coriander leaves batter is ready. Check the seasoning at this point.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • In a pan, heat oil and add 2 tablespoons of roughly crushed garlic.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/

You may also check out some of these Maharashtrian delicaciessabudana khichadi, vangyache kaap, keli che kaap, sabudana thalipeeth, bharli vangi, bharli bhendi, kanda bhajji, pithla bhakri

  • Saute garlic till the raw smell fades away.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Add hing and turmeric powder to the sauteed garlic.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Add the kothimbir/coriander leaves batter.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Cook the batter on medium flame stirring constantly. The besan (gram flour) needs to cook completely.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • After about 4-5 minutes, the batter will start coming together but will still be moist. Cook till raw smell of besan (gramflour) has gone.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Cook on medium flame until the mixture starts to leave the side of the pan/kadai. Keep stirring continuously.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Transfer this kothimbir/coriander leaves batter into the greased pan. (I have greased the pan with oil).
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Spread the batter evenly using a back of a flat bowl or with a spatula.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Let the kothimbir vadi set for about 10 minutes. Cut them into bite-size pieces.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Kothimbir vadi is ready. For a healthy option, you may skip frying and have them as it is.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • For pan frying, heat 2 tablespoons oil in a frying pan and place the kothimbir vadi. Fry till golden brown from all sides till they are crisp.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
  • Serve them with garlic chutney, green coriander chutney or with tomato ketchup.
Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/
Kothimbir Vadi

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Easy Maharashtrian Kothimbir Vadi Without Steaming https://thespicycafe.com/easy-maharashtrian-kothimbir-vadi-without-steaming/

Kothimbir Vadi (Maharashtrian Recipe)

Anjali P
A quintessential traditional Maharashtrian snack recipe made with fresh kothimbir / coriander leaves infused with garlic and spices. This is one of the most popular vegan snack served with garlic chutney.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups Kothimbir / Coriander leaves
  • 1 cup Besan (Gram Flour)
  • 1 teaspoon Red Chilli Powder
  • 1 tablespoon Roasted Peanut Powder
  • 1/2 teaspoon Turmeric Powder
  • 1/4th teaspoon Hing (Asafoetida)
  • Salt to taste
  • Water to make the batter
  • 3-4 tablespoons Oil

Instructions
 

  • In a mixing bowl add washed and roughly cut kothimbir/coriander leaves.
  • Add besan (gram flour)
  • Add red chilli powder & salt.
  • Add roasted peanut powder.
  • Add water little by little and make the batter. The batter's consistency should be a little thinner than that of pakoda / fritters.
  • Our kothimbir/coriander leaves batter is ready. Check the seasoning at this point.
  • In a pan, heat oil and add 2 tablespoons of roughly crushed garlic.
  • Saute garlic till the raw smell fades away.
  • Add turmeric to the sauteed garlic.
  • Add the kothimbir/coriander leaves batter.
  • Cook the batter on medium flame stirring constantly. The besan (gram flour) needs to cook completely.
  • After about 4-5 minutes, the batter will start coming together but will still be moist. Cook till raw smell of besan (gramflour) has gone.
  • Cook on medium flame until the mixture starts to leave the side of the pan/kadai. Keep stirring continuously.
  • Transfer this kothimbir/coriander leaves batter into the greased pan.
  • Spread the batter evenly using a back of a flat bowl (vati) or with spatula.
  • Let the kothimbir vadi set for about 10 minutes. Cut them into bite-size pieces.
  • Kothimbir vadi is ready. For a healthy option, you may skip frying and have them as it is.
  • For pan frying, heat 2 tablespoons oil in a frying pan and place the kothimbir vadi. Fry till golden brown from all sides till they are crisp.
  • Serve them with garlic chutney, green coriander chutney or with tomato ketchup.
Keyword easy snack recipes, easy vegan recipes, kothimbir vadi, Maharashtrian kothimbir vadi, party appetizer, snack recipes, vegetarian recipes

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