Kothimbir Vadi Recipe: Kothimbir Vadi is a popular Maharashtrian snack featuring fresh coriander leaves, gram flour (besan), and a blend of Indian spices. It is typically served as a delightful accompaniment to tea and tomato ketchup. “Kothimbir” translates to coriander leaves in Marathi, and they are the star ingredient of this recipe. The batter is prepared by mixing coriander leaves, gram flour, spices, and water, then steam-cooked, sliced, and fried until crispy. Follow the step-by-step instructions below, along with helpful tips, to prepare these crispy coriander fritters.
Kothimbir Vadi Recipe Ingredients:
- 2 cups Fresh Coriander Leaves, finely chopped (approximately 1 bunch or 80-90 grams)
- 1 cup Gram Flour (Besan)
- 1/2 teaspoon chopped Ginger
- 1/2 teaspoon chopped Garlic
- 1 Green Chilli, chopped
- 1 tablespoon Sesame Seeds
- 2 tablespoons Roasted Peanuts Powder (optional)
- 1/2 teaspoon Red Chilli Powder
- 1 teaspoon Cumin-Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 1/8 teaspoon Baking Soda (optional)
- Salt to taste
- 1/4 cup Water (adjust as needed)
- Oil for shallow frying
Kothimbir Vadi Recipe Directions:
- Grind ginger, garlic, and green chilli together in a grinder until a medium coarse paste is formed.
- Wash the coriander leaves, drain excess water, and finely chop them. Spread them over a kitchen towel to remove excess moisture.
- In a large bowl, combine the chopped coriander leaves and gram flour.
- Add sesame seeds, roasted peanuts powder (if using), red chilli powder, cumin-coriander powder, turmeric powder, baking soda (if using), and salt. Mix well.
- Add the ginger-garlic-chilli paste prepared in step 1 to the mixture and mix thoroughly.
- Gradually add water, a little at a time, and mix well to form a thick batter or dough. Adjust the amount of water as needed.
- Pour water into a steamer or a deep vessel and heat it over medium flame. Grease a tray with oil and spread the batter evenly onto it.
- Cover the steamer or vessel with a lid and steam the batter for 15-20 minutes over medium flame until cooked through.
- Once cooked, remove the tray from the steamer and let it cool for 5-10 minutes. Then, cut the steamed batter into small pieces.
- Heat oil in a non-stick pan over medium flame. Place the pieces in the pan and shallow fry them until golden brown on both sides.
- Remove the fried vadis using a slotted spoon and drain excess oil on a paper towel.
- Serve the crispy Kothimbir Vadis with tomato ketchup and a cup of tea as a delightful afternoon snack.
Kothimbir Vadi Recipe Tips and Variations:
- Always use fresh coriander leaves for the best flavor.
- Wash and pat dry the coriander leaves a few hours before preparing the recipe if possible.
- Baking soda is optional and helps to make the vadis softer.
- Steam the vadis over medium flame for the best results.
- Instead of shallow frying, the vadis can be deep-fried in oil.
- For variation, you can use half spinach or fenugreek leaves instead of half coriander leaves.
- This recipe can be easily halved or doubled according to your needs.
Taste: Mildly Spicy and Crispy
Serving Ideas: Enjoy Kothimbir Vadis with tomato ketchup and a cup of tea for a delightful afternoon snack.
Conclusion:
Kothimbir Vadi Recipe is a flavorful Maharashtrian snack enjoyed by many, especially during tea time. This recipe offers a simple and delicious way to make crispy coriander fritters using fresh coriander leaves, gram flour, and spices. With the step-by-step instructions provided, along with helpful tips and variations, you can easily prepare these savory treats at home. Whether you choose to shallow fry or steam the vadis, they are sure to be a hit with family and friends. Enjoy the delightful taste of Kothimbir Vadi paired with tomato ketchup and a cup of tea for a perfect snack time experience.
FAQs Kothimbir Vadi Recipe
Can I use frozen coriander leaves for making Kothimbir Vadi?
While fresh coriander leaves are recommended for the best flavor, you can use frozen coriander leaves if fresh ones are not available. However, ensure they are thawed and drained properly before use.
Is baking soda necessary in this recipe?
Baking soda is optional and can be added to make the vadis softer. If you prefer a firmer texture, you can omit it from the recipe.
Can I customize the spice level of Kothimbir Vadi?
Yes, you can adjust the amount of green chilli and red chilli powder according to your preference to control the spice level of the vadis.
How long can I store Kothimbir Vadi?
Kothimbir Vadi can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a pan or microwave before serving.
Can I make Kothimbir Vadi without frying?
Yes, if you prefer a healthier option, you can skip shallow frying and steam the vadis until cooked through. They will have a softer texture compared to the fried version.
