Kothimbir Vadi – Crispy Maharashtrian Snack

Kothimbir Vadi is a traditional and popular snack from Maharashtra, India. It is made with a generous amount of fresh coriander leaves (kothimbir), gram flour (besan), and a mix of everyday spices. The word “kothimbir” means coriander in Marathi, while “vadi” means slices.

This snack is loved for its unique texture and flavor. It is crunchy on the outside yet soft inside, and it pairs wonderfully with a hot cup of chai. Moreover, it is versatile—you can serve it as a light breakfast, a teatime snack, or even as a crunchy side dish with your meals. In many Maharashtrian homes, kothimbir vadi is also prepared during festive occasions or when guests arrive unexpectedly.

How is Kothimbir Vadi Made?

There are mainly two ways of preparing this recipe, and the difference lies both in the method and in the proportion of coriander and besan.

1. Steamed and Fried Method – First, the coriander-besan mixture is steamed until firm. Then, it is cut into slices and deep-fried until crispy. This is the most common version, and it gives the vadis a delightful crunch.
2. Steamed Only Method – On the other hand, if you prefer a lighter option, you can eat the steamed vadi without frying. It still tastes delicious, and it is healthier since it uses less oil.

In this recipe, we are making the deep-fried version with a higher amount of coriander. As a result, the vadis turn out more aromatic and flavorful. However, if you are health-conscious, you can simply enjoy the steamed version without guilt.

Why You’ll Love This Recipe

• Crispy on the outside, soft inside
• Packed with the fresh flavor of coriander
• Can be eaten steamed or fried, depending on your choice
• Pairs well with tea, chutney, or even ketchup

Serving Suggestions

Kothimbir vadi tastes best when served hot. You can enjoy it with green chutney, tamarind chutney, or even plain tomato ketchup. In addition, it goes well as a teatime snack with a steaming cup of chai. Furthermore, you can serve it as a crunchy side dish with dal-rice or khichdi.

Try out some more snacks recipes

• Mumbai Style Bread Pakoda
• Misal Pav 
• Kanda Bhaji
• Hara Bhara Kabab 

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Kothimbir vadi

Made with lot of coriander and gram flour(besan), Kothimbir vadi is authentic recipe from state of Maharashtra of India.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Steaming 20 minutes mins

Total Time 45 minutes mins

Servings: 5 people

Course: Appetizer, Breakfast, Snack, starter

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 cups Coriander Finely chopped
• 1 cup Gram flour
• 2 tbsp Rice flour
• 3 qty Green chilis Finely chopped
• 3 cloves Garlic Grated
• 1 tbsp Sesame seeds
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tsp Cumin seeds
• 1 tsp Coriander powder
• 1/4 tsp Dry mango powder
• 1 tsp Salt
• 1/2 cup Water Used for binding ingredients as necessary

For frying

• Oil for deep frying

Method

 

Make the Dough

1. In a large mixing bowl, combine chopped coriander, gram flour, rice flour, green chili, garlic, sesame seeds, cumin seeds, and all dry spices.
2. Mix the ingredients well so that everything blends evenly.
3. Now, add water gradually and only as much as needed. This ensures the mixture binds into a soft dough without becoming sticky.

Steam the Kothimbir Vadi

1. Take a handful of dough and shape it into cylindrical rolls.
2. Place the rolls in a steamer and cook for about 15 minutes.
3. To check if they are done, insert a knife into the roll. If it comes out clean, the steaming is complete.
4. Allow the steamed rolls to cool down completely.
5. Once cooled, cut them into thick slices. At this stage, you can enjoy them as steamed kothimbir vadi with chutney or ketchup.

Fry the Kothimbir Vadi

1. Heat oil in a deep pan or kadhai on medium flame.
2. Drop the vadi slices carefully into the hot oil.
3. Fry until they turn golden brown and crisp.
4. Remove them using a slotted spoon and drain on a tissue.
5. Serve hot with tomato ketchup, green chutney, or tamarind chutney.

Notes

Take fresh coriander, wash and dry it before using

Add as less water as possible since we are going to deep fry them & want to make them crispy

DETAILED INSTRUCTIONS WITH PHOTOS

In a large mixing bowl, combine chopped coriander, gram flour, rice flour, green chili, garlic, sesame seeds, cumin seeds, and all dry spices.

Mix the ingredients well so that everything blends evenly.

Now, add water gradually and only as much as needed. This ensures the mixture binds into a soft dough without becoming sticky.

Take a handful of dough and shape it into cylindrical rolls.

Place the rolls in a steamer and cook for about 15 minutes.

To check if they are done, insert a knife into the roll. If it comes out clean, the steaming is complete.

Once cooled, cut them into thick slices. At this stage, you can enjoy them as steamed kothimbir vadi with chutney or ketchup.

Heat oil in a deep pan or kadhai on medium flame. Drop the vadi slices carefully into the hot oil. Fry until they turn golden brown and crisp.