Kothimbir Vadi is a delicious Maharashtrian savory snack made with besan, coriander leaves, and spices. These are cubed and seasoned before serving.
For the Day 4 of BM#104 Sweets & Snacks, its Kothimbir Vadi from Maharashtra and in the Marathi language “kothimbir” or “kothmir” stands for coriander leaves. And the word ‘Vadi’ means cubes or slices or wedges. Somehow I have quite a few Maharashtrian dishes and I always thought I have already posted Kothimbir Vadi.
Since we had decided we could do different recipes for the selected dishes, I was okay with it. However, on checking I realised I am yet to post and I was really so happy. It was Pudachi Wadi that we did for ICC many years ago and somehow this never came about.
Was I only too happy! Well, I selected two different dishes with two different cooking methods. Here it is going to be deep fried Kothimbir Vadi and boy was it sinful! We simply loved it with green chutney and made a very filling meal.
I had made about six different dishes the day I cooked this. It was a feast of Bengal Gram in different forms on the table. Hubby Dear sure had a funny face looking at the spread. However, I am glad to report that all the dishes were a hit and we simply loved it.
If you are done checking this deep fried version, do check out the healthy and quick Kothimbir Vadi option I have on Cooking 4 all Seasons.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
Week 4 – Mandatory Week
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Step By Step Pictures to make Maharashtrian Kothimbir Vadi
Deep Fried Kothimbir Vadi ~ Maharashtrian Special
1 cup Besan / Chickpea flour
3/4 cup Coriander Leaves finely chopped
1 cup Water
1 tsp Cooking Oil
1 tbsp Rice Flour
1 tbsp Lemon Juice
1/2 tsp Sugar
1/2 tsp Ginger Paste
1/2 tsp Green Chilli paste
1 tsp Mustard Seeds
2 tsp Sesame Seeds
A Pinch Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
A Pinch Asafoetida / Hing
1 tsp Cumin Powder
Cooking Oil for deep frying
Salt to taste
How to make Deep Fried Kothimbir Vadi
In a bowl, mix together besan, turmeric, ginger chili paste, chili powder, coriander powder, cumin powder, hing, rice flour, salt. Add enough water to make a thick batter.
Whisk well to remove lumps if any.
Heat a nonstick pan with oil, temper with mustard and sesame seeds.
Add finely chopped coriander leaves, saute well
Next, pour the batter and quickly keep stirring to cook the mix.
When the batter comes together, and is well cooked, takes about 4 to 5 mins, add it to a greased plate and set it well with a ladle.
Let it cool down or firm. Slice it into 2 inch squares and keep it ready.
Heat a Kadai with oil and when oil, deep fry the vadi and let it cook on both sides.
Drain with a slotted ladle and serve hot with green chutney.