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.
Print
Crispy Coriander Fritter
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Kothimbir Vadi is a crispy Maharashtrian snack made from coriander leaves and chickpea flour, offering a delightful blend of spices and textures.
Ingredients
- 2 cups (480 ml) chickpea flour (besan)
- 2 cups (480 ml) chopped coriander leaves
- 1 1/2 cups (360 ml) water
- 1 tbsp rice flour
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 8 garlic pods
- 1 inch ginger
- 8 green chillies
- Oil for frying
- Salt to taste
Instructions
- Wash the coriander leaves thoroughly and chop them finely. Set aside.
- Make a paste by grinding the garlic, ginger, and green chillies together.
- In a large mixing bowl, combine the chickpea flour, rice flour, turmeric powder, and salt. Gradually add water while stirring to form a smooth batter.
- Heat a tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the garlic-ginger-chilli paste to the pan and sauté for 1-2 minutes until fragrant.
- Pour the batter into the pan and mix well with the sautéed spices. Stir continuously to prevent lumps.
- Cook the mixture on low heat, stirring constantly, until it thickens and leaves the sides of the pan.
- Grease a plate or tray with oil and pour the thickened mixture onto it. Spread evenly and let it cool completely.
- Once cooled, cut the mixture into squares or diamond shapes.
- Heat oil in a deep frying pan over medium-high heat. Fry the pieces until they are golden brown and crispy on all sides.
- Drain on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.
Notes
- For a healthier version, you can steam the vadis instead of frying them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in an oven or air fryer for a crisp texture.
- Adjust the number of chillies to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 300
- Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Butternut Squash and Couscous Patties
- Spiced Baby Potato Pops
- Apple Fritter Bread
- Delicious Apple Fritter Pull-Apart Bread
Frequently Asked Questions
What is kothimbir vadi and what makes this version different from the traditional one?
Kothimbir vadi is a crispy fritter from Maharashtra, India, made with coriander leaves and chickpea flour (besan). Traditionally the mixture is steamed and then fried, but this recipe uses an alternative method — the batter is cooked directly on the stovetop until it thickens, poured onto a greased tray, cooled and sliced, then deep-fried to get the crispy exterior.
Can I make a healthier version without deep frying?
Yes — the notes specifically mention steaming the vadis instead of frying as a healthier option. The mixture is still set on a tray and cut into squares; you then steam the pieces until cooked through rather than deep-frying them. 
How do I store leftovers and reheat them to stay crispy?
The notes say to store leftovers in an airtight container in the refrigerator for up to 3 days. To restore the crispy texture, reheat them in an oven or air fryer rather than a microwave, which would make them soggy.
Hi Anita,
Thank you for the wonderful recipe. Just made it as per your instructions and turned out to be very good!
Now will read any other Marashtrian recipes from your site and will try the easy ones one by one.
Have a nice weekend.
Regards.
-Shashi
Hey Anita,
Check this recipe of Kothambir Wadi made using a microwave. There are many other Maharashtrian recipes on the site apart from this. Do check them out.