Saturday, 6 February 2016

Kothimbir Vadi : Method 2 ~ Coriander & Chickpea Fritters

Kothimbir Vadi is all time favorite tea time snack of Maharashtrians. I have posted earlier another recipe of "Kothimbir Vadi". This recipe is totally different from this. This recipe is mostly followed by Brahmin community and restaurants.


  • Coriander leaves, roughly chopped- 1 med size bunch (approx. 2½ to 3 cups)
  • Bengal gram flour / Chickpea flour (besan)- 2 cups
  • Rice flour- 1 tbsp
  • Turmeric powder- 1 tsp
  • Chili powder- ½ tsp
  • Cumin powder- 1 tsp
  • Salt- to taste
  • Water- 4 cups
  • Asafoetida (hing)- ½ tsp
  • Green chili paste/crush- 2 to 3 tsp
  • Ginger~garlic paste- 2 tsp
  • Cumin seeds- 1 tsp
  • Sesame seeds (Til)- 2 tbsp
  • Poppy seeds (khakhas)- 1 tsp (optional)
  • Oil to fry- as required + 2 tbsp


  • Separate out coriander leaves from it stem. You may use tender and small stems. Then wash coriander leaves very and drain off all excess water from that. Chop them nicely.
  • Combine besan, rice flour, turmeric powder, chili powder, cumin powder and salt and mix well. Then gradually add water and keep stirring. Keep the batter lumps free. Set it aside.
  • Heat 2 tbsp oil in a nonstick pan. Add cumin seeds, hing and saute. Then add ginger-garlic paste, green chilly paste and saute. Add sesame seeds, khaskhas and saute a while.
  • Add the chopped coriander and pinch of salt. Saute for a minute. Then cover and cook for 2 minutes.
  • Meanwhile grease to a plate with a some height or dhokala plate or baking square dish with oil.
  • Then add the gram flour batter and keep stirring continuously. Cook on low to med heat. Ensure that no lumps are formed. Stir until mixture becomes thick.
  • Mixture should become nicely thick. It will take approx 7-8 minutes. Batter will be separeted from pan side. Turn off the heat. 
  • Put the mixture in the plate and spread the mixture evenly, pat with spoon and bowl/katori and make even layer. Set it aside for cooling for an hour. 
  • Then cut into square shapes or shape of your choice. 
  • Heat oil in the kadhai and deep fry the vadis on medium flame till they are crispy and golden brown. 
  • Serve them hot with green chutney and date-tamarind chutney and peanut chutney or tomato ketchup. Everything goes well with this vadi.


  • Maintain the right consistency of batter while cooking. 
  • You can shallow fry these vadies, but deep fried is more tasty. 
  • You can bake them. Brush little oil on vadies and arrange them in a baking tray. Bake them on approx 150 C. It may take around 7 to 8 minutes. Flip the sides occasionally.

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