We have been loving crispy Kothimbir Vadi lately as a quick evening snack with tea. I’ve grown up eating these and always loved them!! Usually when there used to be extra cilantro bunch in the house these would be on the menu and I would look forward to them.
Recreating these in my own kitchen now feels nostalgic. I make this recipe just like my aaji (grandmom)and mom make with slight modifications of my own and it’s a hit!! My kids love it too especially my older one who is not so fond of spicy food but eats this vadi since she loves it so much!!
What is Kothimbir Vadi
Kothimbir in Marathi means cilantro or coriander leaves and Vadi means cut squares or slices. So basically these are savory cilantro gram-flour cakes. These can be served steamed or deep fried, shallow pan-fried, or air-fried (like fritters) until crispy golden brown. I prefer the latter. Think of these as Maharashtrian Coriander fritters that are spicy, crispy, vegan, and gluten-free.
Serving Suggestions:
Kothimbir Vadi can be served with chutney or ketchup as an appetizer or tea time snack with hot tea (chai). I even like these for breakfast, why not right!! These are also popular as a side/snack in the Maharashtrian thali with other main dishes.
Kothimbir Vadi Ingredients
The two main ingredients needed for making these Cilantro fritters are.
Kothimbir - Cilantro or coriander leaves. Use fresh green leaves that are thoroughly washed and air or towel dried and chopped finely. Gram Flour - also known as besan or chickpea flour. This is a gluten-free flour.
I like an equal proportion (1:1) of these main ingredients but if you prefer more cilantro, double the quantity. Along with that, you will also need some
Rice flour - the purpose is to provide crispiness and can be skipped if you don’t have it. Spices and aromatics like - turmeric, red chili powder, salt, ginger garlic. leavening agent - Like Eno (fruit salt) or baking soda. This is an optional ingredient but highly recommend it. Traditional recipe doesn’t use any leavening but I like the fluffy and airy texture that it gives to these otherwise dense cilantro cakes. Oil for frying
How to make Kothimbir Vadi
The Kothimbir Vadi recipe is very easy and comprises of 3 main steps - making the batter, steaming the cilantro cake, and frying the steamed vadis (squares). Let’s see how to make these step by step.
To make the batter
In a mixing bowl add the dry ingredients like gram flour (besan/chickpea flour), rice flour, turmeric, red chili powder, and salt. Whisk or mix well until combined. Add in the cilantro leaves, oil, ginger, and garlic paste and mix well.
Add water ¼ cup at a time to make a thick batter and stir until well combined. I’ve used about ¾ cup. When ready to steam (water in your pressure cooker or instant pot starts to boil) add Eno to the batter and pour lemon juice over the Eno to activate it i.e. bubbling reaction. Mix well till the batter is nice and fluffy but don’t over-mix. Pour the batter into the greased pan (using 6inch round baking pan) and steam using any of the 3 steaming options.
To Steam Kothimbir Vadi
To Fry Kothimbir Vadi
Once steaming is complete, remove the pan and let it sit for about 5-10 mins or until you see the edges loosening up from the pan. Using a knife, loosen the sides and flip it onto a plate.
There are two options to frying Kothimbir Vadi, shallow frying or air frying.
Shallow Frying Kothimbir Vadi:
In a pan, heat 2-3 tablespoon oil and add the steamed kothimbir vadi in a single layer without overcrowding them. Fry until golden brown and flip so each side can be nice and crispy and golden. Remove on tissue paper to absorb any excess oil.
Air Frying Kothimbir Vadi:
Place the steamed kothimbir vadis in a single layer without over-crowding them. Spray with some cooking oil and bake at 370 for 8-10 mins until golden and crispy flipping halfway through. That’s it, delicious crispy Kothimbir Vadi is ready!! Serve immediately with some chutney/ketchup and enjoy!!
Can I freeze Kothimbir Vadi?
Absolutely!! You can store the steamed cilantro squares for a couple of days in the refrigerator and freeze them for later use. Allow them to cool completely then pack them into a freeze safe containers or ziplock and freeze. These should be good frozen for a couple of months. When ready to eat, simply pop them into the air fryer and fry until golden brown and crispy. Frozen may need a few additional minutes. Be careful when shallow frying frozen kothimbir vadi as the oil might splatter.
More Indian Snack recipes to try:
Crispy Bhindi Samosa Rolls Sabudana Vada Vegetable Puffs Hope you enjoy this Kothimbir Vadi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Recipe Card
Happy Snacking!! Shweta
