Kothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack. It’s a savory and crunchy evening snack. Just like Khekda Bhaji, I love to eat Kothimbir vadi with hot tea during monsoon season:)
The Prakash Restaurant in Mumbai, India served the best Kothimbir Vadi.
It is a excellent side dish with dal and rice. It is very easy to make and turns out pretty tasty.
Traditionally the kothimbir vadi is steamed and then fried. I have used an alternative method in this recipe.
2 cups chopped coriander leaves
1 ½ cup water
1 tbsp rice flour
1 tsp turmeric powder
2 tsp cumin seeds
8 garlic pods
1 inch garlic
8 green chillies
salt as per taste
Wash the coriander leaves. Chop and keep them aside.
Make a paste out of garlic, ginger and chillies.
In a bowl mix chickpea flour, rice flour and salt with water.
In a pan heat oil.
Add cumin seeds, turmeric powder and ginger garlic chilli paste.
Stir and add chopped coriander leaves. Sauté it for a minute.
Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
Turn of the heat.
On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
Let it cool down. Cut into square shaped pieces.
Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.