A crispy coriander fritter, this Kothimbir Vadi recipe is an indian delight.
By Anita Mokashi
Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favored Maharashtrian snack. Traditionally the kothimbir vadi is steamed and then fried. I have used an alternative method in this recipe.
- 2 cups chickpea flour/besan
- 2 cups chopped coriander leaves
- 1 ½ cup water
- 1 tbsp rice flour
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 8 garlic pods
- 1 inch garlic
- 8 green chillies
- salt as per taste
- Wash the coriander leaves. Chop and keep them aside.
- Make a paste out of garlic, ginger and chillies.
- In a bowl mix chickpea flour, rice flour and salt with water.
- In a pan heat oil.
- Add cumin seeds, turmeric powder and ginger garlic chilli paste.
- Stir and add chopped coriander leaves. Sauté it for a minute.
- Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
- Turn of the heat.
- On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
- Let it cool down. Cut into square shaped pieces.
- Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
- Serve it hot with any chutney.