Kothimbir Vadi

Kothimbir vadi is a delicious savory crisp snack made with gram flour (besan), coriander leaves and spices. It is commonly eaten in the Maharashtra state of India as a team time snack or for breakfast with chutney. In marathi language “kothimbir” or “kothmir” stands for coriander leaves. The word ‘vadi’ means cubes or wedges. I have eaten this often from farsan shops in India and was keen to try and make it. The vadis are cooked twice (steam and shallow fry) so they are crispy on the outside and soft inside and removes the rawness of coriander. This turned out so perfect and delicious.

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Total cook time: 1 hour (+30 minute cool time)

Servings: 2


  • 130 gms gram flour (besan)
  • 1 cup chopped coriander leaves (the volume of coriander should be similar to the volume of besan used. This should give you an idea of how much coriander to use)
  • 3 tbsp roasted and ground peanuts:
    • If you have skinned peanuts, you roast it with the skin and rub it with your hands to remove the skin and then blend it.
    • If you have pre-roasted peanuts, you can just blend it directly. Ensure they are unsalted.
  • 1 tbsp sesame seeds
  • ½ tbsp ginger, garlic and chilli paste (Using a mortar and pestle, crush 1 garlic clove, ½ inch ginger and 1 green chilli with a few drops of water to form a paste)
  • 2 tbsp olive oil to cook each batch
  • 1 tsp fruit salt (eno)
  • ½ tsp salt or to taste
  • ¾ tsp Kashmiri red chilli powder (mild)
  • ½ tsp coriander seed powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida
  • 75-100ml water
  • 1 tsp oil + 2 tbsp oil to shallow fry each batch


  1. Pre-heat a steamer with water. If you do not have a steamer, you could also steam in a deep pan. Fill the pan with about 2 inches water and boil it with the lid covered. Have a bowl/any block that can hold a raised plate to place the vadi. To cook, you close the pan with a lid.
  2. In a bowl, mix the chopped coriander, ground roasted peanuts, gram flour (besan), salt, turmeric powder, cumin powder, coriander seed powder, asafoetida, red chilli powder, sesame seeds, ginger, garlic and chilli paste with water to form a thick mixture.
  3. Add the fruit salt (eno) and 1 tsp oil and mix until you can see air bubbles form.

4. Transfer the mixture to a greased plate and let it steam for 15-20 minutes on medium to high heat until the skewer comes out clean.

5. Cool the steamed cake for about 30 minutes.

6. Slice it into pieces and demould it.

7. In a non-stick pan, heat 2 tbsp oil.

8. Transfer half the vadis and shallow fry on medium heat for 6-7 minutes or until it is crispy on the outside. Ensure that you keep turning them so its evenly crispy.

9. Repeat shallow frying the remaining half of the vadis.

10. Serve hot and enjoy on its own or with Ketchup or Coriander and Mint chutney.

Hope you enjoy this!


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