Maharashtrian Kothimbir Vadi: Easy Homemade Snack Recipe

Kothimbir Vadi, also known as Maharashtrian Kothimbir Vadi, is a delightful and crispy snack from the vibrant Maharashtrian cuisine. This savory dish is made with gram flour (besan), fresh coriander leaves (cilantro), roasted peanuts, sesame seeds, and a blend of aromatic spices. It is a popular snack often enjoyed with tea and loved for its rich flavors, crisp texture, and the refreshing taste of coriander leaves.

Kothimbir Vadi Maharashtrian Kothimbir Vadi

Preparation Time:

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Cuisine: Maharashtrian

Course: Snacks

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Ingredients

For Roasting Peanuts

• ¼ cup peanuts

For Ground Paste

• 1 teaspoon ginger
• 1 teaspoon garlic
• 2 green chilies (or 2 teaspoons green chili paste)
• 1 to 2 tablespoons water

Other Ingredients

• 2 cups finely chopped coriander leaves
• ¼ teaspoon turmeric powder
• ¼ teaspoon red chili powder
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• A pinch of asafoetida (optional)
• 1 tablespoon white sesame seeds
• 1 cup gram flour (besan)
• ½ teaspoon sugar (optional)
• Salt to taste
• ½ cup water for batter

For Steaming

• 1 to 1.5 cups water

For Frying

• 3 tablespoons oil

Instructions

Preparation

1. Begin by roasting the peanuts. Heat a tawa or pan over low to medium flame and add ¼ cup of peanuts. Stir them occasionally until they become crunchy and develop brown-black spots. Once done, transfer them to a plate and allow them to cool.
2. After cooling, rub the peanuts in your palms to remove the flaky skin. Once done, grind them into a coarse powder and set aside.
3. In the same grinder, add 1 teaspoon of ginger, 1 teaspoon of garlic, and 2 green chilies (or green chili paste). Add 1-2 tablespoons of water and grind into a smooth paste. Set this mixture aside.
4. Rinse the coriander leaves thoroughly and finely chop them. You’ll need about 2 cups of finely chopped coriander leaves for the batter.

Making the Batter

1. In a large mixing bowl, add the finely chopped coriander leaves, the ginger-garlic-green chili paste, and the coarsely ground peanut powder.
2. Next, add ¼ teaspoon of turmeric powder, ¼ teaspoon of red chili powder, ½ teaspoon of coriander powder, ½ teaspoon of cumin powder, and a pinch of asafoetida (optional).
3. Add 1 tablespoon of sesame seeds, 1 cup of gram flour (besan), and ½ teaspoon of sugar (optional). Season the mixture with salt as per your taste.
4. Gradually add ½ cup of water to the mixture and stir to form a thick batter. Add water in parts and mix until the batter is smooth and lump-free.

Steaming the Batter

1. Grease a pan with some oil and pour the prepared batter into it.
2. In another pan, bring 1 to 1.5 cups of water to a boil.
3. Carefully place the pan with the batter into the boiling water using tongs. Cover with a lid and steam on low to medium heat for 15 to 20 minutes. The batter should firm up and cook completely.
4. To check if it’s done, insert a toothpick into the batter; if it comes out clean, it is ready. Allow it to cool, then carefully unmold the steamed layer by loosening the edges with a butter knife.
5. Cut the cooled steamed batter into square or diamond-shaped pieces.

Pan-Frying the Kothimbir Vadi

1. Heat 3 tablespoons of oil in a pan or tawa.
2. Place the steamed kothimbir vadi pieces in the pan and fry them on medium heat until golden and crisp on both sides. Flip them a few times to ensure they are evenly fried.
3. Once done, transfer the fried kothimbir vadi to kitchen paper towels to absorb excess oil.

Serving

Serve the hot and crispy Kothimbir Vadi, or Maharashtrian Kothimbir Vadi, with your favorite chutney or dipping sauce. This savory snack is perfect for a light tea-time indulgence or as an appetizer during gatherings.

Tips

• For a spicier flavor, you can increase the quantity of green chilies.
• To make the texture softer, adding a pinch or two of baking soda to the batter helps.
• Ensure you use fresh and tender coriander leaves, and if the stems are soft, they can be included as well.
• For a gluten-free version, simply skip the asafoetida or use a gluten-free version.