Kothimbir Vadi | Coriander Fritters from Maharashtra (A Low Oil Version)

Winter is a time of abundant greens in Mumbai and this week I used some of the fresh coriander I am getting in plenty to make Kothimbir Vadi, one of Maharashtra’s favourite snacks. That also gave me the opportunity to update this recipe that I had first posted in 2015.

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Kothambir Vadi or fritters made with Coriander (called Kothimbir in Marathi) and Gram Flour (Besan) is a great tea-time favourite is Maharashtra. I was reminded of it when one of my team member’s wives sent us some for a potluck. As I enjoyed her version which was loaded with Coriander and was oh-so-crumbly-and-light, this version is what I made.

Tips to Make the Perfect Kothimbir Vadi

There are several things that I have noted in my many tastings and experiments with Kothimbir Vadi.

• This snack can be deep-fried or shallow-fried. I choose to shallow fry for health reasons.
• The consistency and texture depends on the proportion of besan to fresh coriander. Higher the proportion of coriander, lighter and more crumbly is the vadi. However, you cannot deep-fry this version as it will break apart in oil. Also, the coriander will char easily giving you a discoloured and bitter vadi. If you are making this version that I have written about in this post, please do shallow fry. 
• If you want to deep-fry the vadi (as I sometimes do):
  • Use at least a 1:1 proportion of Besan to Coriander.
  • Make a batter and not dough (almost a pourable batter consistency) and steam it in a vessel. And you may want to add a just pinch of soda or then some Eno to get a spongier texture. 
• Steam the Kothimbir Vadi dough for just about 5 to 7 minutes because otherwise the dough will harden much more and quickly because of the high proportion of besan.
• If you make my version of the Kothimbir Vadi, you could also eat the steamed vadi by itself, without shallow-frying. 
• While I have not added any spices, you can dry-roast 1 tbsp coriander and 1 tsp cumin seeds, powder them and add this to the dough. It really does elevate the taste of Kothimbir Vadi.

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How I Make and Store Kothimbir Vadi in Bulk

This snack is much liked in my home so I make large batches of it and then freeze it.

• You can wrap the steamed, sliced Kothimbir Vadi logs in cling film and then an additional optional layer of foil and freeze them. When you wish to make this snack, just remove the logs from the freezer, unwrap and let them warm to room temperature. Then pan-fry Kothimbir Vadi as usual.
• If you wish to freeze the Kothimbir vadi, I would recommend that you add a tad bit more besan (1.25 Besan for 1 Cup Kothimbir). The reason for this is that the coriander will dry out a bit and frozen dough may crumble.

Do try these recipes which also make great use of fresh coriander:

• Sambhar Wadi from Vidarbha
• Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala
• Kothimeera Podi | Kothamalli Podi | Coriander Leaves Powder

How to Make Kothimbir Vadi

1. Making the Ginger-Garlic-Green Chilli Paste
   1.  Grind 2 green chillies, 3 cloves of garlic, and 1″ piece of ginger to a coarse paste.
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2. {Optional} Making the Coriander-Cumin Powder
   1. Dry roast 1 tsp of cumin.
   2. Dry roast 1 tbsp coriander.
   3. Let then two roasted ingredients cool a bit and then grind them together to a fine powder.
3. Start Up the Steamer
   1. Before you start making the dough, add enough water to a steamer or pressure cooker (remove the weight from the pressure cooker).
   2. Over medium heat, let the steam build.
4. Making the Dough for the Kothimbir Vadi
   1. First, sieve one cup besan to ensure it is free of lumps.
   2. To a large bowl, add 1 cup finely chopped coriander leaves, the green chilli-ginger-garlic paste, cumin-coriander powder (if you are using it), 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp sesame seeds, and 1/2 tsp turmeric.
   3. Now, mix the ingredients well and set aside for 5 minutes. In this time, the mix will become wet because of the moisture content in the coriander.
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   4. At this point, gradually add the besan and mix well. You will see that the dough begins to form without any water. In most cases, you may not need any additional water. I did not add any water.
   5. Make a firm but pliable dough. If needed add a little bit of water, may be 1 tsp at a time.
   6. When the dough comes together as a ball, add a few drops of oil to the bowl and roll the dough in the oil to get a shiny crack free, non-sticky dough ball.
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5. Making the Kothimbir Vadi
   1. Grease your palms with a few drops of oil.
   2. Next, divide the dough into 2 parts and roll each part into a 4″ to 5″ long log that is about 2″ in diameter.
   3. Transfer the rolls to the steamer and over high heat, steam the rolls for about 7 to 8 minutes.
   4. Let the steamer/cooker cool a bit and take the steamed rolls out.
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   5. Let the rolls cool till they are just warm to touch.
   6. Using a sharp knife, slice the rolls into discs about 1/2″ thick.
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   7. Over medium flame, heat the tava.
   8. Add about 1 tsp oil to a tava or a pan.
   9. Place the Kothimbir Vadi on the tava and let it cook till the side touching the tava is crisp and is just starting to turn brown.
   10. Flip over each of the vadis and let the flip side cook till crisp and brown. Drizzle a few drops of oil onto the tava, if needed.
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6. Serve the Kothimbir Vadi immediately with a cup of Ginger Tea.

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Recipe For Low-Oil, Pan-fried Kothimbir Vadi

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Kothimbir Vadi: Low-Oil, Pan-Fried Version

Aruna

Kothimbir Vadi are these delicious fritters made with Fresh Coriander and Besan (Gram Flour) that are a popular tea-time snack in Maharashtra. This version that I make is pan-fried (as opposed to the traditional deep-frying) without any compromise in flavour.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Snack

Cuisine Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian

Servings 12 People

Calories 54 kcal

Equipment

• 1 Large Bowl
• 1 Spoon
• Steamer
• Frying Pan
• Turning Spatula

Ingredients

  

1x2x3x

• 1 Cup Besan
• 1 Cup Finely Chopped Fresh Coriander
• 1 tbsp Sesame Seeds
• 1/2 tsp Sugar
• 1/2 tsp Turmeric
• 2 tsp Oil
• Salt to Taste

For Spice Paste

• 2 Green chillies
• 3 Cloves Garlic
• 1" Ginger

Dry Spices (Optional)

• 1 tsp Cumin
• 1 tbsp Coriander

Instructions

 

Making the Ginger-Garlic-Green Chilli Paste

• Grind 2 green chillies, 3 cloves of garlic, and 1″ piece of ginger to a coarse paste.

{Optional} Making the Coriander-Cumin Powder

• Dry roast 1 tsp of cumin.
• Dry roast 1 tbsp coriander.
• Grind the two roasted spices together to a fine powder.

Start Up the Steamer

• Add enough water to a steamer or pressure cooker (remove the weight from the pressure cooker).
• Over medium heat, let the steam build.

Making the Dough for the Kothimbir Vadi

• Sieve one cup besan to ensure it is free of lumps.
• To a large bowl, add 1 cup finely chopped coriander leaves, the green chilli-ginger-garlic paste, cumin-coriander powder (if you are using it), 1/2 tsp sugar, 1 tbsp sesame seeds, 1/2 tsp turmeric, and salt as required.
• Mix well and set aside for 5 minutes. In this time, the mix will become wet because of the moisture content in the coriander.
• Now gradually add the besan and mix well. In most cases, you may not need any additional water.
• If needed, add a little water, 1 tsp at a time, and make a firm but pliable dough.
• Add a few drops of oil to the bowl and roll the dough in the oil to get a shiny crack free, non-sticky dough ball.

Making the Kothimbir Vadi

• Grease your palms with a few drops of oil.
• Divide the dough into 2 parts and roll each part into a 4″ to 5″ long log that is about 2″ in diameter.
• Over high heat, steam the rolls for about 7 to 8 minutes.
• Let the steamer/cooker cool a bit and take the steamed rolls out.
• Let the rolls cool till they are just warm to touch.
• Using a sharp knife, slice the rolls into discs about 1/2″ thick.
• Over medium flame, heat the tava.
• Add about 1 tsp oil to a tava or a pan.
• Place the Kothimbir Vadi on the tava and let it cook till the side touching the tava is crisp and is just starting to turn brown.
• Flip over each of the vadis and let the flip side cook till crisp and brown. Drizzle a few drops of oil onto the tava, if needed.
• Serve the Kothimbir Vadi immediately with a cup of Ginger Tea.

Nutrition

Calories: 54 kcalCarbohydrates: 7 gProtein: 2 gFat: 2 gSaturated Fat: 1 gTrans Fat: 1 gSodium: 33 mgPotassium: 105 mgFiber: 2 gSugar: 2 gVitamin A: 99 IUVitamin C: 2 mgCalcium: 15 mgIron: 1 mg

Keyword Coriander Gram Flour Fritters, Kothimbir Vadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!