Kothimbir Vadi Recipe | Coriander Fritters

Kothimbir vadi
Recipe for Maharashtrian style Kothimbir Vadi Recipe | Coriander Fritters. Recipe with step by step pictures and video.

These traditional fritters from Maharashtra is the perfect fried indulgence that we need for Ganesh Chaturthi coming up in few days. Kothimbir means coriander leaves and vadi means cut pieces. These fritters are made with a batter consisting of besan, peanuts, coriander leaves and spices. The batter is then steamed, cut into pieces and then shallow fried in Idhayam Mantra Groundnut Oil. Groundnut Oil has a very high smoke point making it the best oil for frying traditional Indian style dishes. Its also very lite. Do try Idhayam Mantra Groundnut Oil this festive season and I am sure you will be hooked. The addition of peanuts gives this dish that nice crunchy texture in every bite. I have added little Eno fruit salt to the batter so the fritters are nice and lite. You can substitute it with baking soda or just omit it if you do not want to use any leaveners. Do try it at home.

Here is the video of how to make Kothimbir Vadi Recipe | Coriander Fritters

Here is how to make Kothimbir Vadi Recipe | Coriander Fritters
Crush roasted and skinned peanuts in a mortar and pestle. Do not grind to a fine powder. We need it in small pieces. These crushed peanuts give a nice crunch to the fritters. Do not skip the peanuts. Take a bowl and add in the besan flour. Add in the roasted peanuts.
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Add in the rest of the ingredients and the finely chopped herbs and spices. Adjust the spice levels to your taste by using more / less of green chillies. We like it nice and spicy at home. I have used 3 green chillies for the recipe today. Its not super spicy but you can feel the heat.
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Add a cup of water and mix well to combine. We are looking for a thick batter. Add water little by little and mix well to form a batter. Adding water in batches will avoid lumps from forming. Do not add all the water at once. The batter for the fritters is ready. I have added little Eno fruit salt to the batter so the fritters are nice and lite. You can substitute it with baking soda or just omit it.
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Grease an eight inch tin with oil. You can use a square / rectangle – whatever tin you have on hand. It does not matter. But make sure its not too big else the fritters will become very thin as they will spread in the tin after pouring. We are looking for 1/2 inch thick fritters. So use a pan having this in mind.
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Pour the prepared batter in the tin. Level the batter with a spatula.
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Bring water to a boil in a pan. Steam the kothimbir vadi batter in the tin for 15 minutes.
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After 15 minutes, a knife inserted in the middle of the tin should come clean. If the knife comes clean, it means that the batter is cooked. If the knife is still wet, steam for a few more minutes. Remove the cooked batter from the steamer and wait for it to cool.
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Once the batter is cool, cut into squares or diamonds. Gently remove the pieces. The first piece is always tricky. Once the first piece is out, the other pieces will slide off the pan easily. Be gentle and do not break the pieces.
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Shallow fry the pieces for couple of minutes on each side until they are golden brown. Drain the kothimbir vadis on paper towel.
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Serve hot. Serve with a sprinkle of fresh coconut and a squeeze of fresh lime juice. These fritters are irresistible and addictive. Do try it at home.
Kothimbir vadi

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Kothimbir Vadi Recipe | Coriander Fritters

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Recipe for Maharashtrian style Kothimbir Vadi Recipe | Coriander Fritters. Recipe with step by step pictures and video.

  • Total Time: 30m
  • Yield: 6 servings 1x

Ingredients

Scale

3 green chillies, finely chopped
1/2 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
1 cup coriander leaves, finely chopped
2 cups besan / gram flour
1/2 cup roasted peanuts, crushed slightly
1 tablespoon white sesame seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/4 teaspoon asafoetida
1/2 teaspoon sugar
1/4 teaspoon Eno fruit salt
1/2 teaspoon salt
1 cup water
Coconut and lime wedges to serve
Idhayam Mantra Groundnut Oil to shallow fry

Instructions

Crush roasted and skinned peanuts in a mortar and pestle. Do not grind to a fine powder.  Take a bowl and add in the besan flour. Add in the roasted peanuts. Add in the rest of the ingredients and the finely chopped herbs and spices.

Add a cup of water and mix well to combine. Add water little by little and mix well to form a batter.  Grease an eight inch tin with oil.  Pour the prepared batter in the tin. Level the batter with a spatula.

Bring water to a boil in a pan. Steam the kothimbir vadi batter in the tin for 15 minutes. After 15 minutes, a knife inserted in the middle of the tin should come clean. Remove the cooked batter from the steamer and wait for it to cool.

Once the batter is cool, cut into squares or diamonds. Gently remove the pieces. The first piece is always tricky. Once the first piece is out, the other pieces will slide off the pan easily. Be gentle and do not break the pieces.

Shallow fry the pieces for couple of minutes on each side until they are golden brown. Drain the kothimbir vadis on paper towel.

Serve hot. Serve with a sprinkle of fresh coconut and a squeeze of fresh lime juice. These fritters are irresistible and addictive. Do try it at home.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 25

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