Ingredient: ginger garlic paste

Kala Chana Curry

Kala Chana Curry

Kala Chana is also naming as black chana masala, black chickpea curry, etc. It is cuisine from India. It’s a different type of variety of chickpea or Bengal gram black in color. The seeds are small in size. It contains high sources of Protein. It […]

Lauki Thalipeeth

Lauki Thalipeeth

Lauki Thalipeeth is a delicious Maharashtrian recipe. Step by step photo will help you to understand recipe easily. It is made with bottle gourd incorporate with flours and spices. Bottle gourd – It contains a high amount of water and a rich source of Vitamin C, K, […]

Kothimbir Vadi (Coriander Fritters)

Kothimbir Vadi (Coriander Fritters)

deep fried Kothimbir Vadi

Kothimbir Vadi (Coriander Fritters) is a typical Maharashtrian cuisine. It is a crispy fritters snack which is made with coriander leaves, gram flour spiced up with red chili and salt.

In Maharashtra, Kothimbir Vadi serves as a side dish in a regular meal. Traditionally, Maharashtrian cuisine always simpler with few ingredients and can easily make. Being Maharashtrian, I like this dish very much. I like to eat with a cup of tea within a snack.  There are so many ways to make this dish but I always like to do in simpler ways. So that anyone can make it.

If you want to know more about Maharashtrian recipes please check Kande Pohe, Rava Upma.

Print Recipe
Kothimbir Vadi (Coriander Fritters)
Kothimbir Vadi recipe - Maharashtrian famous street food. Delicious and mouthwatering.
deep fried Kothimbir Vadi
Course Snack
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
Ingredients
Course Snack
Cuisine Maharashtrian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
Ingredients
deep fried Kothimbir Vadi
Instructions
Making Batter
  1. Take 1 cup of gram flour in a mixing bowl.
  2. Add red chili powder, turmeric powder, garam masala, chat masala, coriander powder, salt, sesame seeds and mix well.
  3. Now add ginger-garlic paste, lemon juice, and coriander leaves and again mix it properly.
  4. Now add water little by little and mix it and make a medium-thick batter. Or add water little by little and make a soft dough.
Steaming Kothimbir Vadi
  1. Boil 2-3 cups water in a steamer.
  2. Grease the steaming plate and pour the batter. Or place the dough into the steaming plate.
  3. Tap the plate and place into the steamer.
  4. Cover the lid and allow to steam on low-medium flame for 15-20 minutes
  5. Once done, it will leave sides, check with toothpick or knife.
  6. Once cools down, remove the sides and cut into square pieces.
Frying Kothimbir Vadi
  1. Heat the oil in a pan over medium-high flame. Make sure its hot by adding small kothimbir vadi. And then add 5-6 vadis at a time.
  2. Turn and fry to the other side. Fry until golden brown.
  3. Drain out vadis on kitchen towel.
  4. Hot crispy Kothimbir Vadi ready to serve. Enjoy within snacks with tea. Or as a side dish.
Recipe Notes
  1. Instead of deep frying, you can shallow fry, seems it already steamed.
  2. If you want spicier then add more red chili powder or chopped green chilies.

Cauliflower Paratha (Gobhi Paratha)

Cauliflower Paratha (Gobhi Paratha)

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Cabbage Curry

Cabbage Curry

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