Crispy Crunchy Kothimbir Wadi

Crispy Crunchy Kothimbir Wadi

Discover the secret to making super crispy and authentic Maharashtrian Kothimbir Vadi with minimal gram flour and maximum fresh coriander. This easy step-by-step recipe guarantees non-oily, flavorful, and perfectly spiced coriander fritters every single time. Learn essential tips for steaming, slicing, shallow frying, and storing these delicious savory snacks for months. Perfect for tea-time snacks, festive appetizers, or quick party starters!

Rainy evenings during school holidays always meant gathering around the dining table after playing outdoors. The irresistible aroma of fresh coriander, garlic, and roasted sesame seeds sizzling in the kitchen signaled that Mom was frying up a fresh batch of Kothimbir Vadi to serve with hot chai.

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Some Interesting facts about Crispy Crunchy Kothimbir Wadi:-

Unlike most traditional Indian snacks where herbs are used merely as a garnish, Kothimbir Vadi elevates fresh coriander (kothimbir) to the main ingredient. Historically, Maharashtrian households developed this technique to make full use of seasonal, abundant leafy greens—including soft stems—preventing food waste while boosting nutritional intake.

Crispy Crunchy Kothimbir Wadi

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• 4 cup Finely chopped coriander (1 bunch)
• ​1 cup Jowar flour
• ​1/2 cup Besan
• ​1/2 cup Rice flour
• ​1 tsp Carom seeds
• ​1 tsp Cumin seeds
• ​7~8 Garlic cloves
• ​3~4 Green chillies
• ​1 tsp Coriander powder
• ​1/2 tsp Turmeric powder
• ​1 tbsp Salt ​1 tsp Red chilli powder
• ​4 tbsp Water
• ​2 tbsp White sesame seeds
• ​2 tbsp Oil (for shallow frying)

Instructions

Step 1: Chop coriander leaves very finely.

 Step 2: Chop coriander leaves very finely.

 Step 3: Grind carom seeds, cumin seeds, garlic cloves, and green chillies into a coarse paste.

 Step 4: Take chopped coriander in a bowl and add jowar flour, besan, rice flour, ground paste, coriander powder, turmeric powder, salt, and red chilli powder.

 Step 5: Mix and rub everything well using hands to release moisture from coriander.

Step 6: Add water gradually and knead into a firm dough.

 Step 7: Divide dough into two parts and shape each part into a smooth roll.

 Step 8: Coat rolls evenly with white sesame seeds.

 Step 9: Grease a steaming plate and place rolls on it.

 Step 10: Boil water in a steamer and place the plate inside.

 Step 11: Steam rolls on medium heat for 15~20 minutes.

 Step 12: Check cooked status with a toothpick and cool completely.

 Step 13: Slice rolls into medium-thick vadis.

 Step 14: Heat oil in a pan and shallow fry vadis on medium heat until golden and crispy on both sides.

 Step 15: Drain and serve hot.

Notes

• It is the perfect side dish and mostly takes place in a Maharashtrian Thali.
• Serve the hot Kothimbir Wadi with any chutney or sauce. 

 

Recipe Video

Servings

​This is the perfect side dish in any Maharashtrian thali. Serve warm Kothimbir Vadi slices arranged on a plate alongside any Chutney or sauce.