Kothimbir Vadi Recipe | Maharashtrian Coriander Vadi | Traditional Snack Recipe | Indian Snack Recipe | CHEF PEARLS

If you love the fresh aroma of coriander, Kothimbir Vadi is a Maharashtrian snack you simply have to try.

The name itself tells you what makes it special — kothimbir means coriander. A generous amount of fresh coriander is mixed with besan (gram flour), spices, sesame seeds and a little coconut, then steamed until firm. The steamed vadi can be eaten as it is, but traditionally, many families like to shallow-fry it until the outside becomes beautifully crisp and golden.

The result is wonderful: soft and flavourful inside, crisp around the edges and packed with coriander in every bite.

Like many traditional Maharashtrian recipes, the exact ingredients can vary from home to home. Some families add coconut, some use garlic, and the level of spice can change. What remains constant is the generous use of fresh coriander.

🍽️ RECIPE AT A GLANCE

🌿 Ingredients

For the Vadi

• 2 cups fresh coriander leaves, finely chopped
• 1 cup besan (gram flour)
• ¼ cup rice flour
• 2 tbsp roasted sesame seeds
• 2 tbsp fresh grated coconut
• 1–2 green chillies, finely chopped
• 1 tsp ginger, grated
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• Pinch of hing
• 1 tsp sugar
• Salt, to taste
• About ½ cup water
• 1 tbsp oil

For Tempering & Frying

• 1 tbsp oil
• ½ tsp mustard seeds
• ½ tsp sesame seeds
• 1 pinch hing
• Oil, for shallow frying

👩🍳 Method

1. Prepare the Coriander

Wash the coriander very well to remove any dirt.

Drain it thoroughly and chop it finely. Don't discard the tender stems — they add plenty of coriander flavour.

2. Make the Mixture

Add coriander, besan, rice flour, sesame seeds, coconut, green chillies, ginger, turmeric, chilli powder, cumin powder, coriander powder, hing, sugar and salt to a large bowl.

Mix everything together.

Add water little by little and make a thick, firm batter.

It should not be runny. The mixture should be thick enough to hold together when pressed.

3. Steam the Vadi

Grease a steel plate or shallow steaming tray with a little oil.

Spread the mixture evenly, keeping it around 1–1½ cm thick.

Steam for about 15–20 minutes.

To check, insert a knife or toothpick into the centre. It should come out mostly clean.

Remove and allow it to cool completely.

4. Cut the Vadi

Once cool, carefully loosen the steamed mixture from the plate.

Cut it into small squares or diamond-shaped pieces.

At this stage, the vadi is already cooked and can be enjoyed soft.

But for that classic crispy finish, there is one more step.

5. Temper and Fry

Heat oil in a wide kadai or frying pan.

Add mustard seeds. Once they crackle, add sesame seeds and hing.

Place the vadi pieces in the pan.

Cook over medium heat, turning them gently, until both sides become golden and crisp.

Don't turn them too frequently. Let each side develop a lovely crust before flipping.

6. Serve

Serve hot with fresh green chutney, coconut chutney or a cup of hot chai.

👌 Chef's Tips

• Use plenty of fresh coriander. That's the heart of Kothimbir Vadi.
• Drain the coriander well so the mixture doesn't become watery.
• Add water slowly while making the batter.
• Let the steamed vadi cool before cutting. Warm vadi can break easily.
• For extra crispness, allow the cut pieces to cool completely before frying.
• Don't fry on very high heat. The outside can brown too quickly while the inside remains soft.
• Kothimbir Vadi is traditionally made in different ways across Maharashtrian homes, so small variations are perfectly natural.

☕ The Perfect Maharashtrian Snack

There is something wonderfully comforting about Kothimbir Vadi. The fragrance of fresh coriander fills the kitchen while it steams, and once those little squares hit the pan, the edges turn crisp and golden.

Serve it with chutney and chai, and you've got the kind of evening snack that makes everyone gather around the kitchen.

Some snacks are made to impress. Kothimbir Vadi is made to bring everyone back for one more piece. 💛

— Chef’s Journal by Chef Pearls 💛