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.

Ingredients

2 cups chickpea flour/besan

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 ginger

8 green chillies

Oil

salt as per taste

Method

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.

Serve it hot with any chutney.

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