Kothambir Vadi | Coriander Fritters from Maharashtra | A Low Oil Version

 

Kothambir Vadi
Kothambir Vadi

Kothambir Vadi or fritters made with Coriander (Kothmir) and chickpea flour (besan) is a great tea-time favourite is Maharashtra. I was reminded of it when one of my team member’s wives sent me some. Her version was loaded with Coriander and oh-so-crumbly-and-light and this is what I made last weekend.

Kothambir Vadi could be deep-fried or shallow-fried and I chose the latter option. Also, the consistency and texture depends on the proportion of besan to fresh coriander. Higher the proportion of Kothambir, lighter and more crumbly is the vadi.

You could also eat the vadi by itself, after it has been steamed and before it is fried. At this stage it is cooked and is delectable in itself!

How to Make Kothambir Vadi

Makes: 10 to 12

Time: 60 Minutes

Ingredients

  1. Besan or Chickpea Flour – 1.5 Cups
  2. Kothambir or Fresh Coriander Leaves – 2 Cups
  3. Hari Mirch or Green Chillies – 3 or 4 (more if you want the vadi spicier)
  4. Adrak or Fresh Grated Ginger – 1 tsp
  5. Til or Sesame Seeds – 1 tbsp
  6. Haldi or Turmeric – 1/4 tsp
  7. Tel or Oil – 3-4 tbsp
  8. Namak or Salt to Taste
  9. Paani or Water as Required
Kothambir Vadi - The Ingredients
Kothambir Vadi – The Ingredients

Method

  1. Sieve together the besan and turmeric.
  2. Chop the fresh coriander leaves to very fine pieces.
  3. Grind together the green chillies and ginger to a coarse paste.
  4. Dry roast/toast the sesame seeds till they start to change colour.
  5. Mix together the besan, turmeric, coriander, green chilly-ginger paste, and sesame seeds.
  6. To this dry mix, add some salt and mix well.
  7. Gradually add water and make a firm yet pliable dough.
  8. Oil your hand with about 1/2 tsp of oil.
  9. Roll the dough into a 8″ inch log about 2″ in diameter.Kothambir Vadi - Ready Dough
  10. Oil a colander or a vessel with a flat base.
  11. Place the roll in a colander or vessel. Ensure that there is enough space for the roll to expand a bit (about 30%).
  12. If you are using a colander, place it in another vessel.
  13. In a pressure cooker, add enough water to form a 1.5″ layer.
  14. Place the vessel with the uncooked dough the pressure cooker.
  15. Steam for 10 minutes.
  16. Let the cooker cool for about 15 minutes till it is just warm.
  17. Open the cooker and take out the steamed Kothambir Vadi roll.Kothambir Vadi - Steamed
  18. Cut the roll into slices that are about 1/2″ thick.Kothambir Vadi - Cut into Slices
  19. Heat a tava and oil with about 1 tbsp oil.
  20. Place the Kothambir Vadi into the pan.
  21. Cook over medium heat for about 7 minutes or till the side touching the tava starts to brown. Drizzle a few drops of oil along the edges of the Vadi, if required.
  22. Flip over.
  23. Drizzle a few drops of oil along the edges of the vadis.Kothambir Vadi - Toast the Other Side
  24. Cook till the flip side starts to brown as well.
  25. Serve hot by itself or with Tomato Ketchup!
    Kothambir Vadi - Ready to Enjoy

15 thoughts on “Kothambir Vadi | Coriander Fritters from Maharashtra | A Low Oil Version

    1. Good Morning Apsara, Here is a tip. Up the coriandet to twice the besan. Follow the rest of the procedure till steaming and slicing. Try eating it now; before frying. You can and many people do eat at this stage. :-)

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.