kothimbir vadi recipe | maharashtrian kothimbir vadi recipe with detailed photo and video recipe. a popular coriander leaves fritter recipes which is served as snack or side bite for meal. basically a traditional maharashtrian healthy, crispy snack recipe which can be prepared by deep frying, steaming and also by pan frying and shallow frying.
this recipe is shared by my reader bhagyashree patil, currently residing and living in pune maharashtra. i had heard a lot of stories about this kothimbir vadi recipe from my husband and he is big fan of this recipe. apparently he was exposed to several maharshatra cusine recipes during his stay in pune. out of all maharshtrian bhakarwadi and maharashtrian kothimbir vadi are his favourite recipes. i personally felt this recipe very similar to patra or patrode recipe which is prepared from colocasia leaves. also even taste wise there are several similarities too.
furthermore, some important tips and variations to this traditional kothimbir vadi recipe. firstly, it is always recommended to use fresh green coriander leaves for this recipe. also make sure to clean the coriander leaves and pat dry them properly before using it in the recipe. more moisture in the kothimbir leaves would require more besan to absorb the water content. secondly, and more importantly the thumb rule for coriander leaves to besan proportion is 2:1. lastly the other variation to this recipe is to prepare it similar to dhokla and to steam it.
finally i would request to check my other snack recipes collection from my website. this includes, bread roll, kachori chaat, paapdi chaat, corn cutlet, veg puff, cocktail samosa, nippattu, seekh kabab and rava dhokla recipe. in addition do visit my other recipes collection like,
maharashtrian kothimbir vadi video recipe:
recipe card for maharashtrian kothimbir vadi recipe:
kothimbir vadi recipe | maharashtrian kothimbir vadi recipe
Ingredients
- 2 cups coriander leaves, finely chopped
- 1 cup besan / gram flour / chickpea flour
- 1 tsp ginger-garlic paste
- ½ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp turmeric / haldi
- 1 green chilli, finely chopped
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp sesame seeds / til
- ¼ tsp garam masala powder
- salt to taste
- 1 tsp lemon juice
- ¼ cup water, or as required
- oil to deep fry
Instructions
- firstly, in a large mixing bowl take 2 cups of chopped coriander leaves.
- also add 1 cup of besan.
- additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.
- combine well making sure all the spices are mixed well.
- also squeeze and mix making sure the coriander leaves are squeezed well.
- further add water as required and begin to knead.
- knead to soft dough.
- shape the dough to cylindrical shape greasing hand with oil.
- steam the dough for 15-20 minutes.
- cool the dough completely and cut them into thick slices.
- further, deep fry or shallow fry in hot oil.
- stir occasionally till the wadi turns crisp and golden brown.
- finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.
how to make maharashtrian kothimbir vadi recipe:
- firstly, in a large mixing bowl take 2 cups of chopped coriander leaves. wash and pat dry as presence of moisture will consume more besan.
- also add 1 cup of besan.
- additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.
- combine well making sure all the spices are mixed well.
- also squeeze and mix making sure the coriander leaves are squeezed well.
- further add water as required and begin to knead.
- knead to soft dough.
- shape the dough to cylindrical shape greasing hand with oil.
- prepare the steamer and grease the tray with oil.
- steam the dough for 15-20 minutes on medium flame.
- make sure the dough is cooked well by checking inserting a tooth pick.
- cool the dough completely.
- and cut them into thick slices.
- further, deep fry or shallow fry in hot oil.
- stir occasionally till the wadi turns crisp and golden brown.
- drain into kitchen towel to absorb oil.
- finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.
notes:
- firstly, pat dry the coriander leaves, else it will consume more besan to prepare dough.
- also, adjust the spices, according to your preferences.
- additionally, shallow fry or temper the kothimbir vadi if you are diet concious.
- finally, kothimbir vadi taste great when served with green chutney.
Hi I liked your coriander vada recipe, can we add onion to this recipe?
authentic vadi doesnt have onion in it..
i love all your recipes. they are just simple and tastes amazing!!!!
you are welcome Suman
cggggtgdh❤✉
Thanks Hari
can spinach leaves be used?
yes you can use it. I will try to post that recipe too.
can this be tried using spinach leaves?
yes you can. I will try to post that recipe too.
very very good recipe
Thanks a lot Vinitha
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