Maharashtrian Kothimbir Vadi

Maharashtrian Kothimbir Vadi

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.

Maharashtrian Kothimbir Vadi
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu
Day 6 is Palakayalu

Week 3 – Snacks of our choice (Vada Varieties)

Day 1 is Ponk Vada
Day 2 is Palak Vada
Day 3 is Cabbage Vada
Day 4 is Sabudana Vada
Day 5 is Mulai Keerai Masala Vadai
Day 6 is Instant Rava Vada

Week 4 – Mandatory Week

Day 1 is Andhra – Palli Pappu Chekkalu
Day 2 is Gujarat – Baked Handvo
Day 3 is Madhya Pradesh – Ratlami Masala Sev

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How to make Maharashtrian Kothimbir Vadi

Step By Step Pictures to make Maharashtrian Kothimbir VadiDeep Fried Kothimbir Vadi 1 Deep Fried Kothimbir Vadi 2 Deep Fried Kothimbir Vadi 3

Deep Fried Kothimbir Vadi ~ Maharashtrian Special

Ingredients Needed:

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.

Deep Fried Kothimbir Vadi

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Deep Fried Kothimbir Vadi ~ Maharashtrian Special
Kothimbir Vadi is a delicious Maharashtrian savory snack made with besan, coriander leaves, and spices. These are cubed and seasoned before serving.
Maharashtrian Kothimbir Vadi
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Maharashtrian Kothimbir Vadi
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Instructions
  1. 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.
  2. Whisk well to remove lumps if any.
  3. Heat a nonstick pan with oil, temper with mustard and sesame seeds.
  4. Add finely chopped coriander leaves, saute well
  5. Next, pour the batter and quickly keep stirring to cook the mix.
  6. 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.
  7. Let it cool down or firm. Slice it into 2 inch squares and keep it ready.
  8. Heat a Kadai with oil and when oil, deep fry the vadi and let it cook on both sides.
  9. Drain with a slotted ladle and serve hot with green chutney.
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6 comments

  1. Awesome ! These vadis really look awesome ! I like this method where you cook the batter and then make vadis . I was told by a friend that these are called Zunka Vadi – but the videos do say Kotambir Vadi . Well , all I know that these vadis are very addictive and vanish in minutes !

  2. I have a slipped disc and if I make two dishes at once for the event plus the pictures and the clean up altogether would kill my back, literally. I cannot imagine making six dishes for the event at once even in my dreams. 🙂
    As Vaishali mentioned, I too thought the sauteing method was for zhunka wadi. Also, I didn’t realize it takes such a short amount of time to cook it. They look very well made.

  3. I think I might got confused with the steps and ended up with cooking the batter and then making the vadis, however I remember the video saying this is kothimbir vadi, anyway as we know its addictive and filling..hehehe…
    Suma I was really hard pressed for time and had to take time off to make this…I am sure desperate times calls for desperate measures…:)

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