Kothimbir vadi is a Maharashtrian snack made with a generous amount of fresh coriander, bound with gram flour and spices into a thick dough, steamed into a log, cut into squares and fried. It is made especially in winter, when big bunches of coriander are cheap in the markets. Puneri households often serve it as part of a festive meal or with tea on a rainy afternoon.
The finished vadi is crisp and golden on the outside and soft, herby and slightly crumbly inside, with crunch from sesame seeds and a hint of sweetness from sugar. It is fragrant with coriander, cumin and green chilli, and the steaming step keeps it from absorbing too much oil. Each piece is crisp and fresh.
Steamed logs can be refrigerated for two days and fried as needed. Some families skip frying altogether and simply temper the steamed pieces with mustard seeds and sesame for a lighter version. It is also a good way to use up an oversized bunch of coriander before it wilts, and the steamed log freezes well for up to a month.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegan |
| Course | Snack |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | coriander / besan / sesame seeds / green chilli |
Ingredients
- 2 packed cups finely chopped coriander (leaves and tender stems)
- 1 cup (100 g) besan
- 2 tbsp rice flour
- 1 tbsp ginger-green chilli-garlic paste
- 1/2 tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander-cumin powder
- 1 tbsp white sesame seeds
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp lemon juice
- 2 tbsp hot oil
- About 1/4 cup water
- Oil for shallow frying
Method
- Wash the coriander, drain and pat completely dry before chopping fine.
- Mix the coriander with besan, rice flour, the paste, spices, sesame, sugar, salt and lemon juice. Pour the hot oil over and mix.
- Add water a little at a time to make a thick, firm dough that holds together. Do not make it sticky.
- Shape into two logs about 2 inches thick, or press into a greased tin about 1 inch deep.
- Steam in a steamer on medium-high for 15-20 minutes until a knife inserted comes out clean.
- Cool the logs completely, at least 30 minutes, then cut into 1/2 inch thick slices.
- Heat oil 1/4 inch deep in a pan on medium. Shallow fry the slices for 2-3 minutes on each side until crisp and golden brown. Drain on paper.
Tips
- Cool the steamed logs fully before slicing or they will crumble.
- Wet coriander makes the dough soggy; dry the leaves well.
- For extra crunch, dip slices in a mix of rice flour and sesame before frying.
Serve with
Green chutney or tomato ketchup with masala chai.