Kothimbir Wadi -A crispy and delicious Indian snack

Indian CUISINE

Kothimbir Wadi

Kothimbir vadi is a delicious savory crisp snack from the Maharashtrian cuisine made with gram flour (besan), coriander leaves, peanut, sesame seeds and spices. These savory, herby and flavorful bites can be pan-fried or deep-fried. They are a popular tea-time fritter snack loaded with coriander leaves (cilantro).

Total Time

45 Minutes

Cuisine

Indian

Ingredients

11 Ingredients

Calories

Step 1

Combine 1 cup gram flour and 1/2 cup curd in a large mixing bowl. Stir in 2 tbsp rice flour and 3/4 cups water.

Step 2

Season with 1 teaspoon of ginger-green chili paste and salt to taste. To make ginger chili paste, blend 1-inch ginger and 2 green chilies in a food processor.

Step 3

Using a churner, thoroughly combine all of the ingredients. Ensure that is mixture is smooth without any lumps.

Step 4

Add 2 tablespoons of oil in a wok and heat it. When the oil is hot crackle 1 teaspoon mustard seeds followed by 1 teaspoon carrom seeds.

Step 5

Add 1 onion finely chopped and cook till the onion turns translucent.

Step 6

Add 1 onion finely chopped and cook till the onion turns translucent. Add in the churned gram flour mixture and cook on medium flame till it becomes thick. Make sure you keep clearing the side of the wok. While the mixture is getting cooked add ¼ teaspoon of turmeric powder and mix it.

Step 7

Once the mixture is nice and thick, finally add in 2 cups of finely chopped coriander leaves. Mix it well.

Step 8

Ensure the mixture is nice and thick. This complete thickening process might take approximately 7-8 minutes. Let the mixture cool down for approximately 15-20 minutes.

Step 9

Grease a Tin container with oil and remove the mixture and spread it in the tin container. Demould it from the container and cut it into cubes of 1-inch size.

Step 10

Take a cauldron, heat some oil in it on medium flame. Once the oil is hot, slowly add in the small cubes of vadis for frying in batches of 5-6.

Step 11

Fry the vadis on medium flame till they are nice and crispy on either side. Fry them on medium flame so that they cook well from inside as well. Drain them on tissue paper and set them hot with mint coriander chutney.

1 cup Gram Flour
½ cup Curd
2 Tbsp rice Flour
3/4 cups Water
1 Tsp Ginger -Green chilli paste
2 Tbsp Oil
1 Tsp Mustard seeds
1 Tsp Carrom seeds
1 medium Onion
1/4 Tsp Turmeric powder
2 cups Coriander leaves
Salt

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Indian CUISINE

Kothimbir Wadi

Total Time

Cuisine

Ingredients

Calories

Step 1

Combine 1 cup gram flour and 1/2 cup curd in a large mixing bowl. Stir in 2 tbsp rice flour and 3/4 cups water.

Step 2

Season with 1 teaspoon of ginger-green chili paste and salt to taste. To make ginger chili paste, blend 1-inch ginger and 2 green chilies in a food processor.

Step 3

Using a churner, thoroughly combine all of the ingredients. Ensure that is mixture is smooth without any lumps.

Step 4

Add 2 tablespoons of oil in a wok and heat it. When the oil is hot crackle 1 teaspoon mustard seeds followed by 1 teaspoon carrom seeds.

Step 5

Add 1 onion finely chopped and cook till the onion turns translucent.

Step 6

Add 1 onion finely chopped and cook till the onion turns translucent. Add in the churned gram flour mixture and cook on medium flame till it becomes thick. Make sure you keep clearing the side of the wok. While the mixture is getting cooked add ¼ teaspoon of turmeric powder and mix it.

Step 7

Once the mixture is nice and thick, finally add in 2 cups of finely chopped coriander leaves. Mix it well.

Step 8

Ensure the mixture is nice and thick. This complete thickening process might take approximately 7-8 minutes. Let the mixture cool down for approximately 15-20 minutes.

Step 9

Grease a Tin container with oil and remove the mixture and spread it in the tin container. Demould it from the container and cut it into cubes of 1-inch size.

Step 10

Take a cauldron, heat some oil in it on medium flame. Once the oil is hot, slowly add in the small cubes of vadis for frying in batches of 5-6.

Step 11

Fry the vadis on medium flame till they are nice and crispy on either side. Fry them on medium flame so that they cook well from inside as well. Drain them on tissue paper and set them hot with mint coriander chutney.

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