Kothimbir Vadi is a popular Maharashtrian tea time snack and along with its counterpart Alu Vadi forms the two most commonly available variety of Vadis or fritters on any Maharashtrian restaurant menu.
Kothimbir Vadi is favored by many with their evening tea due to its savory taste and crisp texture. While most of the non-Maharashtrians know about the Popular Vada Pav and Kanda Bhaji, lesser known Kothimbir Vadi has a following of its own.
What I like about these Vadis is that it can be steamed and stored in a refrigerator for weeks and it will stay good. Every time you need to fix your evening hunger bring it out from refrigerator and shallow fry it. Kothimbir Vadi is not only made as a quick snack option at homes but is also forms part of an elaborate Maharashtrian wedding lunch menu. It is often served as one of the many accompaniments in the wedding Thali.
Kothimbir Vadi is like a fritter that is made with fresh Coriander leaves, Besan (Gram flour) and other seasonings. A stiff dough is made with these ingredients which is then rolled into a log and then steamed. The cylindrical logs are then sliced into small roundels which is then shallow or deep fried until it becomes golden brown in color.
Make this authentic Maharashtrian snack and serve it with your evening tea . Share your feedback with us in comment section below
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- 2½ Cup Fresh Coriander Leaves-thoroughly washed and cleaned. Keep in a strainer for 30 mins (must be completely dry before use)
- 7-8 Green Chilies
- 12-15 Cloves of Garlic
- 1½-inch Ginger root
- Cooking Oil
- 3 Cups=300 gms Gram Flour
- ¼ th Cup=50 gms Rice Flour
- 1-tsp Cumin Seeds
- ¼th tsp Turmeric Powder
- ½ tsp Kashmiri Red Chili Powder
- 2-tbsp White Sesame Seeds
- Salt
- We will finely chop fresh Coriander Leaves. Ensure Coriander Leaves are completely dry before we finely chop it. Coriander Leaves must be used with its stems which has lot of flavors in it. Finely chop.
- Now, we will make a masala paste. In a grinder jar, put Cumin seeds, Green Chilies, Cloves and Ginger. Grind into a coarse Paste-Do not use water.
- Now, we will knead dough. In a large dish put chopped Coriander leaves. Add masala paste, white sesame seeds, turmeric powder, red chili powder and rice flour. Keep adding Gram flour in small quantities while kneading dough, Salt to taste. Mix all ingredients.
- Now, we will add 2 tbsp Hot Cooking Oil to this mixture. This will make the Vadis crispier. Press the Coriander leaves so that its moisture comes out and will be used for kneading dough. Add remaining Gram Flour and mix. Now, I am going to wet my palms with water and will start kneading. Dough must be stiff and non-sticky. Watch out for quantity of water added in this recipe
- Cut into 3 equal sized portions and knead one of the portion of few mins. Apply some Oil on your palms and shape it into a cylindrical log. Smoothen the ends of the log. Similarly, make remaining dough into a log.
- Now we will steam these 3 logs. Grease a steamer plate with some Oil. Arrange rolls in this steamer plate. Boil water in the steamer. Now reduce the heat to medium and lower the plate in this steamer. Cover and cook on medium heat for 15 mins.
- Uncover after 15 mins. These rolls have changed its color and have become a bit bigger in size. Remove from heat. Allow it to cool down completely before cut it into small Vadis.
- Kothimbir Vadi rolls have cooled down completely. Take a knife and dip it in water (for cleaner cut). Now slice pieces from the logs.
- I have sliced 10-12 Vadis from one roll. Let's fry these Vadis. You can keep remaining logs in an air-tight container and store it in a refrigerator.
- Heat 4-5 tbsp Oil in a Pan. We will shallow fry the Kothimbir Vadi. Lower the heat and place Vadis one by one in the pan. Fry on low heat for 2-3 mins.
- We have fried Kothimbir Vadi for 3 mins from one side. Change its side now.
- Similarly fry for 2-3 mins from other side. After 2 mins, remove from Pan.
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