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Maharashtrian Kothimbir Vadi | Coriander Vadi Snack | Traditional Maharashtrian Vadi tea time snack |

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Tarla Dalal • 10 December, 2025

Maharashtrian Kothimbir Vadi | Coriander Vadi Snack | Traditional Maharashtrian Vadi tea time snack | | Tarla Dalal

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Maharashtrian Kothimbir Vadi | Coriander Vadi Snack | Traditional Maharashtrian Vadi tea time snack |

Table of Content

About Maharashtrian Kothimbir Vadi Recipe, Deep- Fried

Ingredients

Methods

How to make Maharashtrian Kothimbir Vadi, Deep- Fried

Nutrient values

Maharashtrian Kothimbir Vadi | Coriander Vadi Snack | Traditional Maharashtrian Vadi tea time snack |

Maharashtrian Kothimbir Vadi is a classic tea-time favourite that beautifully highlights the aroma and freshness of coriander (kothimbir). This traditional snack combines finely chopped coriander with besan, spices, ginger, green chilli paste, and a touch of peanuts to create a flavour-packed dough that is first steamed and then fried. The dual cooking process gives the vadi a soft interior and a deliciously crisp exterior, making it a treat for all ages.

The dominant flavour of fresh coriander makes this Coriander Vadi Snack especially fragrant and vibrant. The combination of turmeric, chilli powder, asafoetida, and ginger adds depth and warmth to the dish, while roasted peanuts bring a subtle crunch. Besan acts as a perfect binding ingredient, giving the vadis their characteristic texture and earthy taste, which pairs beautifully with spicy or tangy chutneys.

This Traditional Maharashtrian Vadi is beloved across the state for its unique balance of flavours and textures. Steaming the batter ensures the vadis remain soft and moist from the inside, while deep-frying gives a satisfying crunch. This method has been passed down through generations, preserving the authentic taste that Maharashtrian households enjoy during festivals, gatherings, or simple evening snacks.

The recipe is versatile and can be adapted to suit individual preferences. While the classic version is deep-fried for maximum flavour and crispiness, many also enjoy steamed kothimbir vadis without frying for a lighter alternative. The blend of coriander, besan, and spices makes the vadi naturally gluten-free and rich in plant-based protein, making it a wholesome addition to snack platters.

Best enjoyed with green chutney, lasoon chutney, or sweet tamarind chutney, Kothimbir Vadi is a must-have during tea time or monsoon evenings. The burst of flavours from coriander and spices complements hot tea or coffee perfectly. Traditionally, these vadis are served fresh and hot, as their texture and aroma are at their best immediately after frying.

Overall, Maharashtrian Kothimbir Vadi is much more than a snack—it is a celebration of regional flavours, family traditions, and comforting food. Whether served as an appetizer or a teatime treat, this crunchy and aromatic vadi captures the essence of Maharashtrian home-style cooking, making it a cherished recipe across generations.

Ingredients

for kothimbir vadi

1 cup finely chopped coriander (dhania)

1 1/2 cups besan (Bengal gram flour)

1/2 tsp turmeric powder (haldi)

1 tsp chilli powder

1/2 tsp ginger (adrak) paste

1/2 tsp green chilli paste

1/4 tsp asafoetida (hing)

1 tsp oil

salt to taste

2 tsp roasted and crushed peanuts

oil for deep-frying

For Serving

green chutney for serving

lahsun ki chutney for serving

Method

for kothimbir vadi

Combine the besan, turmeric powder, chili powder, ginger paste, green chilli paste, asafoetida, oil, salt and approx. ¾ cup of water in a deep bowl and whisk well.
Add the coriander and roasted and crushed peanuts and mix very well.
Pour into a 150 mm. (6”) diameter greased thali.
Steam in a steamer for 12 minutes. Cool, demould and cut into equal pieces using a sharp knife.
Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with sweet chutney and green chutney.

Maharashtrian Kothimbir Vadi | Coriander Vadi Snack | Traditional Maharashtrian Vadi tea time snack | Video by Tarla Dalal

Maharashtrian Kothimbir Vadi Recipe, Deep- Fried recipe with step by step photos

How to make Maharashtrian Kothimbir Vadi, Deep- Fried

1. To make the Maharashtrian Kothimbir Vadi Recipe, Deep- Fried, in a deep bowl, put 1 1/2 cups besan (Bengal gram flour), 1/2 tsp turmeric powder (haldi), 1 tsp chilli powder, 1/2 tsp ginger (adrak) paste, 1/2 tsp green chilli paste, 1/4 tsp asafoetida (hing), 1 tsp oil, salt to taste and approx. ¾ cup of water and whisk well.
2. Add the 1 cup finely chopped coriander (dhania) and peanut powder.
3. Mix very well.
4. Heat the water in the steamer.
5. Grease 170 mm. (6") diameter thali with a little oil.
6. Pour the mixture to the greased thali.
7. Steam in a steamer for 12 minutes.
8. Cool, demould and cut into equal pieces using a sharp knife.
9. Heat the oil in a deep non-stick pan, add a few pieces of kothimbhir vadi and deep-fry till they turn golden brown in colour from all the sides.
10. Drain on an absorbent paper.
11. Serve immediately with sweet chutney and green chutney.
12. Maharashtrian Kothimbir Vadi Recipe, Deep- Fried.