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Tuesday, 21 June 2016

Kothambir Vadi / Maharashtrian Coriander Fritters

Kothambir Vadi is a popular and classic Maharashtrian snack. It is basically crispy savory coriander fritter made from fresh coriander leaves, chickpea flour and spices. The batter so made is first steamed and then cut into pieces and either deep or shallow fried as per choice. Kothambir means coriander in Marathi and vadi meansslices, veges or cubes hence the name of the dish. Kothambir Vadi is crispy from outside and delicious and soft from inside and very flavorful. It can be served as a side dish with meals or as an evening tea-time snack. This is my Mum's onion-garlic-free ,vegan recipe. It tastes great with Dates and Tamarind Chutney but you can serve it with any sauce of your choice. The steamed pieces of Kothambir vadi can be made ahead of time and kept in the zip lock bags in the deep freezer and then deep or shallow fried as per need. 

Belonging to a typical Maharashtrian family, i make Kothambir Vadi quite often specially during winters when Coriander is in abundance in markets. Kothambir wadi is essentially a part of a typical Maharashtrian Thali.  Though there is no specific time or season to relish on this fritters, yet they are my family favorite during monsoons with a cup of masala chai! Apart from Kothambir vadi and Coriander Chutney, i often make the flavorful Coriander Rice whenever i get hold of fresh coriander. Flavorful Peruvian green rice can also be made using fresh coriander.

What goes into my Kothambir Vadi ?

Kothambir vadi is a savory crispy coriander snack from Maharashtrian Cuisine. It is basically a fritter, but to cut down the calories and to make it a guilt-free affair, i have shallow fried it instead of deep frying. Lets see at the ingredients one by one to make Kothambir vadi.
  • Coriander : The first and obvious ingredient of this Kothambir vadi is coriander. Select fresh green , blemish free coriander to make Kothambir vadi. You may also use thin, tender stems of coriander. The coriander is washed and pat dried with kitchen towel. This stage is crucial as we do not want a soggy dough.
  • Besan/Chickpea flour: Chickpea flour serves as the base for this kothambir vadi which binds the coriander and spices together. 
  • Rice flour: Little quantity of rice flour is added to the chickpea flour which make the fritters crisp.
  • Sesame Seeds: Added toasted til or sesame seeds give a lovely nutty flavor to the fritters apart from increasing the nutritional value.
  • Green chilies and ginger paste is uses to spice up the fritters.
  • Spices : Red chili powder, turmeric powder, Carom seeds, Coriander Cumin powder and asafoetida are the spices that flavor the kothambir vadi. If you skip adding asafoetida, them this recipe cane be gluten-free.
  • Oil : Any neutral oil can be used. I have used only 2 tablespoon oil to make this Kothambir vadi. Half of it is used to make the dough and the other half to shallow fry the fritters.
  • Baking soda. I have used only a small pinch of soda here. You may completely skip it.


Health Benefits of Coriander:

Before moving ahead with the recipe, lets have a look at the health benefits of Coriander. Coriander or cilantro is a flavorful herb used extensively In Indian cooking in soups, salads, rasams, curries, dals. It not only lends an eye appealing vibrant green color and gives pleasant aroma to the dishes but also has multiple health benefits. Coriander is a wonderful source of dietary fiber, manganese, iron and magnesium. It's leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene. Coriander helps in regulating blood sugar levels, it protects the liver and kidney and provide useful antioxidant properties.

Related Event:


This is an old post that I had published in 2016 during my initial blogging days. I have updated this post today with the new final images and written content of this recipe. I have many such old posts where the photography is dull and the recipe is not up to the mark. Such posts need to be updated with new pictures and written content. Thanks to Renu, my dear friend, and a fellow blogger who came up with a Facebook group, Foodies_Redoing Old Posts as an initiative, where we bloggers can update our old posts with either new pictures or written content  or both every two weeks. This is my 17th entry into this event (15th May 2020). The pic below is my old pic of Kothambir vadi. Meanwhile, do check out Renu's blog for some healthy delicious recipes like Rajasthani Paush Bada, an onion-garlic free crunchy snack using lentils and spinach which is on my to-do list.


Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 1 1/2 dozen Kothambir vadi

Ingredients: Measurements used 1 cup = 240 ml
  • 1 cup chickpea flour / Besan
  • 2-3 tablespoon rice flour
  • 2 cups finely chopped fresh coriander leaves / hara dhania
  • 2 green chilies
  • 1/2 inch ginger piece / adrak
  • 2 tablespoon toasted white sesame seeds/til
  • 2 tablespoon oil
  • 1 teaspoon red chilly powder
  • 1 teaspoon cumin coriander powder 
  • 1/2 teaspoon carom seeds/ajwain
  • Small pinch baking soda
  • 1/4 teaspoon turmeric powder/haldi
  • 1/4 teaspoon Asafoetida/Hing
  • Salt to taste
  1.  In a mixing bowl sift the chickpea flour and rice flour. Grind the green chilies and ginger together and add it to the flour. Add turmeric powder, red chili powder, hing, carom seeds, cumin-coriander powder along with toasted sesame seeds, pinch of baking soda and salt. Add 1 tablespoon oil and mix the flour and spices very well.

  2. Clean and wash the coriander leaves and tender stem and pat it try using a clean kitchen towel. Now finely chop the coriander and add to the flour and spice mix. Add very little water and knead the flour into a dough. The dough will be sticky but do not worry. Do a taste test at this stage and add more salt or spices if required. Scrap the sides, grease your hands with oil and divide the dough into 3 portions and roll out each portion into log shape.

  3. Grease the plate or container to be kept in a steamer or cooker. Keep the prepared kothambir vadi logs in it and steam for 10-15 minutes in a cooker.


  4. Insert a toothpick or knife to check the doneness of the kothambir vadi. If it comes out clean, it means it is cooked well. Let the logs cool down . Now cut them into roundels and either deep fry or shallow fry.

  5. I have shallow fried the Kothambir vadi using remaining 1 tablespoon oil on a non stick skillet. Keep the flame low to medium and shallow fry the kothambir vadis until golden brown and crisp from both sides.



  6. Serve the Kothambir Vadi hot with Dates and Tamarind Chutney or any sauce of your choice and enjoy this delicious tea time snacks with your loved ones !!

Recipe Notes:
  • If you skip adding Asafoetida/ Hing, the recipe can be gluten-free.
  • You may skip adding green chilies if serving to kids.
  • Make sure the coriander is dry when you add it to the flour as too wet coriander will make the dough soggy and sticky.
  • Steamed Kothambari vadi can be consumed on its own without being shallow fried. In fact, i love the steamed version more than the shallow fried one.
  • The steamed pieces of Kothambir vadi can be made ahead of time and kept in the zip lock bags in the deep freezer and then deep or shallow fried as per need. 

I hope a few of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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  1. Kothimbir vadi is my favorite. Your pics have me drooling and wishing I can get some good kothimbir to make some of this delicious vadi. Beautifully made n presented.

  2. What a lovely capture of the classic recipe. We love corinader and I will love to try this recipe

  3. One of our favourites of all the time. While Reading I was scrolling on how you shaped it cylindrical :-), silly me did not realise. They look perfect yum and I wish I could just grab some.

  4. I've tried making kothambir vadi once and loved it. It so reminds me of the muthia we make but a little more harder. Looking at your tempting clicks, I'll have to make it again soon. Love how crispy the slices become on shallow frying.

  5. I am yet to try my hand in making these kothambir vadi Poonam. It seems a perfect post to follow and make soon. Lovely share dear !

  6. my kids simply love this ! I steam the mxture in a flat plate and cut into square. the logs and the cut spheres look very inviting ! waitng for lockdown to end to get my hands on TONS of coriander to make this!