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Kothimbir vadi
Coriander and gram flour fritters
कोथिंबीर वडी: Pune and Nashik's steamed-then-fried coriander and gram-flour squares
When the winter coriander in the Nashik markets comes in huge, fragrant bunches for a few rupees, Maharashtrian kitchens make kothimbir vadi. A batter that is mostly fresh coriander, held together with gram flour and sesame, is steamed into a cake, cut into squares, then shallow-fried until each piece has a crunchy shell and a soft, herby middle. It's a tea-time snack in Pune homes, a side on the festive thali and a favourite in tiffin boxes because it's good at room temperature. Serve with green chutney or tomato ketchup. Chef's tip: dry the coriander well after washing; wet leaves make the batter loose and the vadi soggy.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vadi
- 4 oz fresh coriander, leaves and tender stemswashed, dried and finely chopped
- 4 oz gram flour
- 2 tbsp rice flour
- 1 tbsp white sesame seeds
- ½ tsp ground turmeric
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp groundnut oilplus extra for the tin
- ¼ cup waterabout
For frying
- 4 tbsp groundnut oil
- 1 tbsp white sesame seeds (optional)
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Method
0/7 doneStep 1: Mix 4 oz fresh coriander, leaves and tender stems, 4 oz gram flour, 2 tbsp rice flour, 1 tbsp white sesame seeds, 1 tbsp green chilli, ginger and garlic paste, ½ tsp ground turmeric, 1 tsp red chilli powder, 1 tsp ground cumin, 1 tsp sugar, 1 tsp salt and 1 tbsp groundnut oil in a bowl.
Step 2: Add ¼ cup water a tablespoon at a time and mix to a thick, sticky dough-like batter, like a very stiff cake batter. Common mistake: adding too much water at once. The coriander releases moisture as you mix, and a runny batter gives a heavy, wet vadi.
Step 3: Grease an 18 cm round tin or thali. Spread the batter in it about 2 cm thick and smooth the top with a wet spoon.
Step 4: Steam over boiling water, covered, on a medium heat for 18–20 minutes, until the cake has firmed up and a knife pushed into the centre comes out clean.
20 minStep 5: Leave it to cool completely, at least 20 minutes, so it sets firm enough to slice cleanly. Cut into 3 cm squares or diamonds. At this stage the squares keep in the fridge for 2 days.
20 minStep 6: Heat 4 tbsp groundnut oil in a wide frying pan over a medium heat. Lay in the squares, sprinkle with 1 tbsp white sesame seeds if using, and fry for 3–4 minutes a side until deep golden and crisp, with the sesame toasted.
8 minStep 7: Drain on kitchen paper and serve warm with green chutney.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Carbs
- 20 g
- Fat
- 15 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kothimbir vadi take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of fresh coriander, leaves and tender stems?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
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