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Deep Fried Kothimbir Vadi ~ Maharashtrian Special

Kothimbir Vadi is a delicious Maharashtrian savory snack made with besan, coriander leaves, and spices. These are cubed and seasoned before serving.
Course Appetizers & Starters, Snacks
Cuisine Maharashtra
Keyword Kothimbir Vadi
By Cook Method Deep Fried, Stovetop
Occasion Evening Snack, Holiday Special
By Diet Gluten Free
Dish Type Deep Fried Dishes
Author Srivalli


  • 1 cup Besan / Chickpea flour
  • 3/4 cup Coriander Leaves finely chopped
  • 1 cup Water
  • 1 tsp Cooking Oil
  • 1 tbsp Rice Flour
  • 1 tbsp Lemon Juice
  • 1/2 tsp Sugar
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Green Chilli Paste
  • 1 tsp Mustard Seeds
  • 2 tsp Sesame Seeds
  • A Pinch Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
  • A Pinch Asafoetida / Hing
  • 1 tsp Cumin Powder
  • Cooking Oil for deep frying
  • Salt to taste


  • In a bowl, mix together besan, turmeric, ginger chili paste, chili powder, coriander powder, cumin powder, hing, rice flour, salt. Add enough water to make a thick batter.
  • Whisk well to remove lumps if any.
  • Heat a nonstick pan with oil, temper with mustard and sesame seeds.
  • Add finely chopped coriander leaves, saute well
  • Next, pour the batter and quickly keep stirring to cook the mix.
  • When the batter comes together, and is well cooked, takes about 4 to 5 mins, add it to a greased plate and set it well with a ladle.
  • Let it cool down or firm. Slice it into 2 inch squares and keep it ready.
  • Heat a Kadai with oil and when oil, deep fry the vadi and let it cook on both sides.
  • Drain with a slotted ladle and serve hot with green chutney.
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