How To Make Crispy Maharashtrian Kothimbir Vadi at Home

Fresh coriander is usually treated as a finishing ingredient, but in Maharashtrian cooking it can take centre stage in several preparations. Kothimbir vadi is one such dish, combining chopped coriander with gram flour and spices to create a savoury snack with a distinctive aroma.

The preparation involves two stages: steaming the mixture and then cooking the slices until lightly crisp. This method helps the pieces hold their shape while developing a satisfying contrast between the outside and the centre.

Ingredients to prepare

You will need a generous quantity of fresh coriander leaves, gram flour, ginger, green chillies, sesame seeds, turmeric, chilli powder, salt and a little sugar. Lemon juice or tamarind water can provide a gentle tang.

Water is added gradually to form a thick mixture. A small amount of oil helps with texture, while fruit salt or a pinch of baking soda may be used in some variations to make the steamed mixture lighter.

Wash the coriander thoroughly and allow excess water to drain. Chop the leaves finely, including the tender stems, as these contribute flavour and texture. Avoid using thick, fibrous stems.

Preparing the mixture

Place the chopped coriander in a large bowl. Add gram flour, sesame seeds, ginger, green chillies, turmeric, chilli powder and salt. Mix well so that the flour coats the leaves evenly.

Add lemon juice and a little water at a time. The mixture should be thick enough to hold together without becoming runny. If it is too loose, add a little more gram flour.

Grease a shallow steaming plate or tray. Spread the mixture evenly, keeping its thickness consistent so that it cooks at the same rate throughout.

Steam, slice and cook

Place the tray in a steamer and cook until the mixture becomes firm and a knife inserted into the centre comes out clean. Allow it to cool before cutting it into squares or diamond-shaped pieces.

For a crisp finish, heat a small amount of oil in a pan. Arrange the slices in a single layer and cook over a medium flame, turning them carefully so both sides become golden.

You can also use an air fryer, brushing the pieces lightly with oil. Avoid cooking at an excessively high temperature, as the exterior may darken before the centre warms through.

Serving and storage tips

Serve kothimbir vadi with green chutney or a simple coriander and mint dip. It works well as an evening snack or as part of a larger vegetarian spread.

The steamed mixture can be prepared ahead and refrigerated once completely cool. Slice and pan-fry it shortly before serving for a fresher texture. If the mixture is too wet or the steaming tray is overloaded, the pieces may become fragile. Keeping the proportions balanced is the key to neat slices.


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