AI-generated image
Kothimbir vadi
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
For frying
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.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
