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Here’s a traditional Maharashtrian Kothimbir Vadi recipe 🌿
(Crispy outside, soft inside)
🥣 Ingredients
Fresh coriander leaves (kothimbir) – 2 cups (finely chopped)
Besan (gram flour) – 1 cup
Rice flour – 2 tbsp
Green chilies – 2 (finely chopped)
Ginger–garlic paste – 1 tsp
Cumin seeds – 1 tsp
Sesame seeds – 1 tsp
Ajwain (carom seeds) – ½ tsp
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp (optional)
Salt – to taste
Hing (asafoetida) – a pinch
Water – as needed
Oil – for greasing & shallow/deep frying
👩‍🍳 Method
1️⃣ Prepare the batter
Wash and finely chop coriander leaves.
In a bowl, mix coriander, besan, rice flour, green chilies, ginger-garlic paste, cumin, sesame, ajwain, turmeric, red chili powder, salt, and hing.
Add very little water and make a thick batter (not runny).
2️⃣ Steam the mixture
Grease a plate or shallow tray.
Spread the batter evenly (½–¾ inch thick).
Steam for 15–20 minutes until firm.
Cool completely.
3️⃣ Cut & fry
Cut into square or diamond shapes.
Shallow fry or deep fry in medium-hot oil till golden and crispy.
🍽️ Serving
Serve hot with green chutney, tamarind chutney, or curd.
Perfect as tea-time snack ☕ or starter.
⭐ Tips
Squeeze excess water from coriander for crisp vadis.
For healthier version: air-fry or shallow fry.
Add crushed peanuts for extra crunch.
Would you like a no-fry version or street-style spicy twist? 😋

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