Kothimbir Vadi is a popular appetizer / snack in Maharashtra made using coriander leaves and gram flour. Coriander leaves are called Kothimbir in marathi. It's a savaroy fritters wehre the coriander leaves is mixed with gram flour, steamed frist, sliced and then fried to get a crispy fritter.
Kothimbir Vadi is a one of the popular Maharashtrian Starter Snack. It is a crispy snack made from coriander leaves and besan (Gram flour). A very appetizing and party snack! Besan flour along with onion, coriander leaves and spices are cooked and then deep fried in oil to crunchy, munchy fritters. Conventional Kothimbir Vadi is made only of coriander leaves, but, I have added peas, carrots to make it much tastier and richer. Instead of deep frying, we can also add oil to the cooked besan-coriander mix and bake it in oven. Here, I have used the conventional way of cooking. I will post the baking method soon.
Kothimbir Vadi is a popular appetizer / snack in Maharashtra made using coriander leaves and gram flour. Coriander leaves are called Kothimbir in marathi. It's a savaroy fritters wehre the coriander leaves is mixed with gram flour, steamed frist, sliced and then fried to get a crispy fritter.
Wash, peel and grate the carrots and set them aside.
Chop the Onion to the fine pieces
Boil the peas and mash it coarsely and set that aside
Take the green chillies and ginger to the mixer along with curd and grind it to a nice paste.
Preparing the Flour
Take a mixing bowl and add besan, rice flour and mix well
To that mixing bowl, add salt along with ground green chilli-ginger and curd paste and mix everything well with a whisk. Make sure there are no lumps. If you have a hand blender, you can use that to churn the mixture.
Tempering and cooking of the flour
Heat a pan with a tablespoon of oil and add mustard seeds. When the mustard seeds starts to sputter, add omam and saute it for a second. Then add finely chopped onions and saute them for couple of minutes. We don’t need to saute the onions till they become brown color. We are going to fry the vadi in oil so we don’t need to saute the onions nicely.
Now add the besan batter to the pan and mix well in low flame
Keep cooking the besan mixture till they become thick. Then add boiled peas, grated carrot and chopped coriander leaves to the pan and mix everything well. We can also add sweet corn along with peas and carrots.
Switch off the flame and take the besan mixture to a oil coated square or rectangular tin and pat it well with back of a spatula or spoon and nicely spread it. Set this tray aside for half an hour. Then flip the tray on a plate after 30 minutes.
Make square or rectangular pieces out of the cooked besan mixture. Now our vadis are ready to get fried in oil.
Deep Frying
Heat oil in a heavy bottomed pan. When the oil is hot, add a small piece of vadi to see if it sizzle in oil. Then gently drop 4-5 vadi in oil and fry them till they are crisp and turn golden brown color.
Repeat the frying till all the vadi are fried. Place the fried vadi on a tissue to drain excess oil
Crispy and yummy Kothimbir Vadi is now ready to serve. Serve with green chutney or ketchup and enjoy the crunchy snack!!!
Notes
Make sure that the Coriander leaves is dry and moisture free
If you like garlic flavor, then you can add finely chopped garlic to the dough
Nutritional Info
Nutrition Facts
Kothimbir Vadi | Crispy Coriander Vadi Recipe
Amount Per Serving (1 piece)
Calories 78
% Daily Value*
Cholesterol 1mg0%
Sodium 232mg10%
Potassium 109mg3%
Carbohydrates 5g2%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Kothimbir Vada:
Wash, peel and grate the carrots and set them aside. Boil the peas and mash it coarsely and set that aside
Take the green chillies and ginger to the mixer along with curd and grind it to a nice paste. Take a mixing bowl and add besan, rice flour and mix well
To that mixing bowl, add salt along with ground green chilli-ginger and curd paste and mix everything well with a whisk. Make sure there are no lumps. If you have a hand blender, you can use that to churn the mixture.
Heat a pan with a tablespoon of oil and add mustard seeds. When the mustard seeds starts to sputter, add omam and saute it for a second. Then add finely chopped onions and saute them for couple of minutes. We don’t need to saute the onions till they become brown color. We are going to fry the vadi in oil so we don’t need to saute the onions nicely. Now add the besan batter to the pan and mix well in low flame
Keep cooking the besan mixture till they become thick. Then add boiled peas, grated carrot and chopped coriander leaves to the pan and mix everything well. We can also add sweet corn along with peas and carrots.
Switch off the flame and take the besan mixture to a oil coated square or rectangular tin and pat it well with back of a spatula or spoon and nicely spread it. Set this tray aside for half an hour. Then flip the tray on a plate after 30 minutes.
Make square or rectangular pieces out of the cooked besan mixture. Now our vadis are ready to get fried in oil. Heat oil in a heavy bottomed pan. When the oil is hot, add a small piece of vadi to see if it sizzle in oil. Then gently drop 4-5 vadi in oil and fry them till they are crisp and turn golden brown color. Repeat the frying till all the vadi are fried. Place the fried vadi on a tissue to drain excess oil
Crispy and yummy Kothimbir Vadi is now ready to serve. Serve with green chutney or ketchup and enjoy the crunchy snack!!!
This is a maharashtrian receipe. The word kothimbir implies so. Since coriander leaves mean kothimbir in marathi