Kothimbir Vadi

by Tarla Dalal

This famous Maharashtrian snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch.

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This famous Maharashtrian snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. What sets the Kothimbir Vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness. Enjoy it fresh off the kadhai, after draining the oil well.

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Kothimbir Vadi recipe - How to make Kothimbir Vadi

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Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins Makes 12 pieces (12 piece )
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Ingredients

2 cups chopped coriander (dhania)
1 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
salt to taste
1 tbsp oil
1/2 tsp oil for kneading
oil for deep-frying

For Serving
green chutney
tomato ketchup

Method

Combine all the ingredients in a deep bowl and mix well to form a dough without using any water.
Smoothen the dough using the oil.
Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 125 mm. (5") thick roll.
Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 12 minutes.
Remove and keep aside to cool completely.
Once cooled, cut into 3/4” slices.
Heat the oil in deep non-stick kadhai, deep-fry a few slices, at a times till they turn golden brown in colour from all the sides.
Drain on an absorbent paper.
Serve immediately with green chutney and tomato ketchup.

Nutrient values per piece

Energy	88 cal
Protein	3 g
Carbohydrates	8.4 g
Fiber	2.3 g
Fat	4.7 g
Cholesterol	0 mg
Vitamin A	341.1 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.4 mg
Vitamin C	5.8 mg
Folic Acid	20.2 mcg
Calcium	15.3 mg
Iron	0.8 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	12.4 mg
Potassium	109.1 mg
Zinc	0.2 mg

RECIPE SOURCE : Tarla Dalal's Latest Recipes

Reviews

Sylvia Das

on 21 Apr 19 11:45 AM

Can this be oven baked instead of frying?

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Tarla Dalal Hi Sylvia, Not sure about baking but, to make it healthier you can try this version https://www.tarladalal.com/Kothimbir-Vadi-Zero-Oil-Maharashtrian-Kothimbir-Vadi-Recipe-22262r

22 Apr 19 10:07 AM

Nirali

on 04 Mar 19 07:50 PM

Can this be shallow fried instead of deep fried? Also can we prepare the dough and keep it for 4 to 5 hours before steaming and frying?

Tarla Dalal Hi Nirali, The best way rather than deep-frying would be eating the steamed kothimbir vadi. We have not tried shallow-frying but, you can try that too. You can make the dough prior to steaming but, it would leach water so make sure to knead and smoothen the dough properly before steaming.

05 Mar 19 01:47 PM

Shaila Sawant

on 01 Jun 15 11:30 AM

A very famous Maharashtrian snack that is enjoyed by one and all...I make this often for my family on Sundays and I also carry it on picnics...

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Kothimbir Vadi

Kothimbir Vadi recipe - How to make Kothimbir Vadi

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