Kothimbir Vadi Recipe | Crispy Coriander Vadi Recipe

Posted on Jun 19th, 2015

by Sowmya Venkatachalam

Categories:

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. Lets see how to make this traditional Maharashtrian Kothimbir Vadi…

Kothimbir Vadi Recipe | Crispy Coriander Vadi Recipe

Preparation and Yield:

Preparation time	5 mins
Cooking Time	40 mins
Setting Time	30 mins
Yield	15
Recipe Category	Starter
Recipe Cuisine	North Indian

Kothimbir Vadi Recipe | Crispy Coriander Vadi Recipe

Ingredients:

Coriander Leaves	1 Cup*
Gram Flour / Besan	1 Cup
Rice Flour	2 tablespoon
Sour Curd	1/2 Cup
Salt	To taste
Green Chilli	1
Ginger	1 inch Piece
Carrot	1
Green Peas	1/4 Cup
Onion	1 small size
Oil	For Deep Frying

* 1 Cup = 250ml

For Seasoning:

Oil	1 tablespoon
Mustard Seeds	1 teaspoon
Omam / Ajwain	1/2 teaspoon

Method:

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