Kothimbir Vadi is a savoury Maharashtrian dish made using corriander leaves and besan. Savoury vadis are a type of fritters, where the mixture is first steamed or cooked and then either shallow fried or deep fried.
One more type of famous vadi from this cuisine is the aluvadi, which is made using colocassia leaves and besan. These are first steamed and then shallow fried. Similarly another famous method of preparing kothimbir vadi is to prepare a very thick roll of the ingredients and steam it. It is then cut into slices and shallow fried.
The method I have used here for the Kothimbir Vadi is the other one, where the mixture is cooked and set into a tray before being cut into pieces and deep fried! In this method, we get vadis which are crisp from the outside and soft inside.
For some more such delicious recipes, do take a look at the following recipes too….
Prep Time : 25 min
Cooking Time : 5 min
Serves : 20 vadi
- 1 cups Chopped Coriander Leaves
- 1 1/2 cups Besan (Chickpea Flour)
- 1 1/2 cup Water
- 1/2 tsp Turmeric Powder
- 2 tsp Sesame Seeds (Til)
- 1″ Ginger
- 6 Garlic Cloves
- 2 Green Chillies
- Salt To Taste
- Oil as required for frying
For The Tempering :
- 1 tbs Oil
- 1/2 tsp Mustard Seeds
- 1/4 tsp Asafoetida
- To make Kothimbir Vadi, first rinse well the Corriander leaves and drain well. Chop finely and set aside.
- Add water to the besan, a little at a time and whisk well to remove any lumps.
- Gradually add all the water to get a smooth mixture.
- Add the turmeric powder and salt to taste and mix well. Set aside till further use.
- Grind the ginger, garlic and green chillies to a paste and set aside.
- Grease a tray or a dish for setting the vadi and set aside till further use.
- For the vadi, heat a pan and add oil to it. When it heats up, add the mustard seeds.
- As soon as they splutter, add the asafoetida, add the ginger garlic green chilli paste and saute for a minute.
- Next, add the chopped corriander leaves and saute for a minute.
- Add to it the sesame seeds and saute further for just half a minute.
- Keeping the flame low, add the besan mixture and mix well. Check seasoning and adjust if required.
- Increase the flame to medium and whisk continuously for about 10 minutes approximately or till the mixture thickens and starts coming together.
- Transfer the thickened besan mixture to the greased tray / dish and spread it quickly by patting it with greased fingers.
- Use the base of a flat greased bowl to flatten out the mixture evenly.
- After about half an hour, using a knife, make incisions in the mixture to get equal sized pieces.
- Dislodge the pieces from the tray with the help of a spatula and set aside.
- Heat a kadhai and add oil to it for frying the vadi.
- When it heats up, reduce the heat to medium and release the vadis in it, one at a time.
- Fry till light golden on all sides and drain out on an absorbent paper.
- Serve these absolutely delicious Kothimbir Vadi as a snack or a side with meals with some Kothimbir Pudina Chutney or tomato ketchup as an accompaniment!
Pictures depicting the cooking process :