Kothimbir Vadi

A Maharashtrian delicacy…Kothimbir vadi

Kothmir vadi is a delicious, crispy snack made with gram flour (besan), coriander leaves and spices.

1 big bunch of fresh coriander
For green paste:
7-8 green chillies
2” ginger
12-15 garlic
For tempering:
3-4 tbs oil
1/2 tsp mustard seeds,
1 tsp Urad dal,
1 tsp sesame
3/4 tsp turmeric
1/2 tsp chilli powder(optional)
Pinch of asafoetida
Few curry leaves (optional)
3 Med .bowls gram flour
3 and 1/2 bowls of water
Salt to taste
Some oil for greasing the flat tray.

Take one big bunch of coriander . Wash it well  and finely chop.

For green masala :
12-15 garlic cloves
2” ginger
7-8 green chillies

Crush them into the mortar and pestle. Or in hand chopper and then pound again.
Make sure the mixture should be coarse and not fine.

Heat 3-4 tbs oil in a heavy bottomed pan.

Add a pinch of asafoetida, 1/2 tsp mustard seeds, 1tsp urad dal, few curry leaves. Sauté well.


Add the ginger, garlic ,chilli paste and sauté well.

Take a big bowl and take 3 medium bowls of gram flour, sieve and keep aside. Taking the same bowl which was used for the gram flour, add the water into the coriander mixture. Let it boil for 3-5 mins.

Once it’s starts boiling, add the gram flour and stir continuously until it thickens. Be sure to keep stirring to avoid lumps from being formed.

Now, close the lid for 3-5 mins. Steam the mixture.

In the meantime, grease the flat tray and keep aside. Turn off the flame and transfer the mixture into the tray and gently,  pat on it .


Cover your palm with any a plastic or ziplock bag as the mixture is hot.

Let the mixture set and cool for around 8-10 mins.


Cut the mixture into square and deep fry the vadis.


Fry them until they are crispy and light golden brown.


Serve hot with garlic chutney or ketchup.




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