Kothimbir Vadi is a popular Maharashtrian coriander leaves fritter snack prepared by deep frying, shallow frying and steaming. In Maharashtra, kothimbir means coriander leaves, hence they play a significant role in the recipe. Kothimbir vadi are usually served with evening tea as a snack, but can also be served as a side dish for a meal.
Now, let me share a few tips and suggestions to make crispy kothimbir vadi. First, always use fresh coriander leaves for making kothimbir vadi. Make sure to clean the leaves and pat them dry before using it in the recipe. If the leaves contain moisture, then you'll end up adding more besan. Second, the other variation to this recipe is to prepare them similar like the dhokla and then steam them. Finally, you can pan fry or just temper the kothimbir vadi, if you're health conscious.
Servings:- 2-3 servings
Cuisine:- Maharashtrian, Indian
2 cups coriander leaves, chopped
1 1/4 cup gram flour/besan
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 green chilli, finely chopped
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp sesame seeds
1/2 tsp garam masala
Salt to tatse
1 tsp lemon juice
Water as required
1. Firstly, in a large mixing bowl take 2 cups chopped coriander leaves. Make sure that the coriander leaves does not contain moisture in it.
2. Next, add gram flour/besan, ginger-garlic paste, green chilli, red chilli powder, turmeric powder, coriander powder, cumin powder, sesame seeds, garam masala, salt and lemon juice. Combine them well making sure that all the spices are well combined.
3. Further add water as required and knead to a soft and smooth dough. Grease your hand with some oil and get the dough to a cylindrical shape.
4. Next, prepare the steamer and grease the steamer tray with some oil. Place the dough in the tray and steam for 15-20 mins on medium flame. Check the doneness of the dough by inserting a toothpick.
5. Let the dough cool completely and then cut them to thick slices. Further deep fry/shallow fry the vadi in hot oil. Fry them till they turn golden and crisp. Further drain them off in a kitchen paper towel to remove excess oil.
6. Finally, serve hot and crispy kothimbir vadi with tamarind chutney or coriander chutney.