kothimbir vadi recipe | maharashtrian kothimbir vadi recipe (2024)

kothimbir vadi recipe | maharashtrian kothimbir vadi recipe with detailed photo and video recipe. a popular coriander leaves fritter recipes which is served as snack or side bite for meal. basically a traditional maharashtrian healthy, crispy snack recipe which can be prepared by deep frying, steaming and also by pan frying and shallow frying.

kothimbir vadi recipe | maharashtrian kothimbir vadi recipe with step by step photo and video recipe. in marathi kothimbir means coriander leaves which plays a significant role in this recipe and hence the name of this dish as kothimbir vadi. while there are several ways to prepare this recipe, but the popular way is to deep fry and serve. it is ideally served as side dish for a meal, but can also be served for evening snack with masala chai.

this recipe is shared by my reader bhagyashree patil, currently residing and living in pune maharashtra. i had heard a lot of stories about thiskothimbir vadi recipefrom my husband and he is big fan of this recipe. apparently he was exposed to several maharshatra cusine recipes during his stay in pune. out of all maharshtrian bhakarwadi andmaharashtrian kothimbir vadiare his favourite recipes. i personally felt this recipe very similar to patra or patrode recipe which is prepared fromcolocasia leaves. also even taste wise there are several similarities too.

furthermore, some important tips and variations to this traditionalkothimbir vadi recipe.firstly, it is always recommended to use fresh green coriander leaves for this recipe. also make sure to clean the coriander leaves and pat dry them properly before using it in the recipe. more moisture in thekothimbirleaves would require more besan to absorb the water content. secondly, and more importantly the thumb rule for coriander leaves to besan proportion is 2:1. lastly the other variation to this recipe is to prepare it similar to dhokla and to steam it.

finally i would request to check my other snack recipes collection from my website. this includes, bread roll, kachori chaat, paapdi chaat, corn cutlet, veg puff, co*cktail samosa, nippattu, seekh kabab and rava dhokla recipe. in addition do visit my other recipes collection like,

• sandwich recipes collection
• rice recipes collection
• dal recipes collection

maharashtrian kothimbir vadi video recipe:

recipe card for maharashtrian kothimbir vadi recipe:

kothimbir vadi recipe | maharashtrian kothimbir vadi recipe

HEBBARS KITCHEN

easy kothimbir vadi recipe | maharashtrian kothimbir vadi recipe

5 from 451 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course snacks

Cuisine maharashtrian

Servings 3 Servings

Ingredients

• ▢ 2 cups coriander leaves, finely chopped
• ▢ 1 cup besan / gram flour / chickpea flour
• ▢ 1 tsp ginger-garlic paste
• ▢ ½ tsp kashmiri red chilli powder / lal mirch powder
• ▢ ½ tsp turmeric / haldi
• ▢ 1 green chilli, finely chopped
• ▢ ½ tsp coriander powder
• ▢ ½ tsp cumin powder
• ▢ 1 tsp sesame seeds / til
• ▢ ¼ tsp garam masala powder
• ▢ salt to taste
• ▢ 1 tsp lemon juice
• ▢ ¼ cup water, or as required
• ▢ oil to deep fry

See Also

Masala Vada | Dal Vada | Parippu Vada

Instructions

• firstly, in a large mixing bowl take 2 cups of chopped coriander leaves.

• also add 1 cup of besan.

• additionally add 1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.

• combine well making sure all the spices are mixed well.

• also squeeze and mix making sure the coriander leaves are squeezed well.

• further add water as required and begin to knead.

• knead to soft dough.

• shape the dough to cylindrical shape greasing hand with oil.

• steam the dough for 15-20 minutes.

• cool the dough completely and cut them into thick slices.

• further, deep fry or shallow fry in hot oil.

• stir occasionally till the wadi turns crisp and golden brown.

• finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

how to make maharashtrian kothimbir vadi recipe:

1. firstly, in a large mixing bowl take 2 cups of chopped coriander leaves. wash and pat dry as presence of moisture will consume more besan.
   
2. also add 1 cup of besan.
   
3. additionally add1 tsp ginger-garlic paste, 1 green chilli, ½ tsp red chilli powder, ½ tsp turmeric,½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp garam masala powder, 1 tsp sesame seeds, salt and 1 tsp lemon juice.
   
4. combine well making sure all the spices are mixed well.
   
5. also squeeze and mix making sure the coriander leaves are squeezed well.
   
6. further add water as required and begin to knead.
   
7. knead to softdough.
   
8. shape the dough to cylindrical shape greasing hand with oil.
   
9. prepare the steamer and grease the tray with oil.
   
10. steam the dough for 15-20 minutes on medium flame.
    
11. make sure the dough is cooked well by checking inserting a tooth pick.
    
12. cool the dough completely.
    
13. and cut them into thick slices.
    
14. further, deep fry or shallow fry in hot oil.
    
15. stir occasionally till the wadi turns crisp and golden brown.
    
16. drain into kitchen towel to absorb oil.
    
17. finally, serve kothimbir vadi garnished with coriander leaves along with cutting chai.
    

notes:

• firstly, pat dry the coriander leaves, else it will consume more besan to prepare dough.
• also, adjust the spices, according to your preferences.
• additionally, shallow fry or temper the kothimbir vadi if you are diet concious.
• finally,kothimbir vadi taste great when served with green chutney.