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Add a photoKothimbir vadi is a crispy fritter made from coriander leaves and chickpea flour. It’s a favorite Maharashtrian snack.
The Prakash Restaurant in Mumbai, India served the best Kothimbir Vadi. It’s a savory and crunchy evening snack. Just like Khekda Bhaji, I love to eat kothimbir vadi with hot teat during monsoon season.
It is a excellent side dish with dal and rice. It is very easy to make and turns out pretty tasty.
Traditionally the kothimbir vadi is steamed and then fried. I have used an alternative method in this recipe.
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Ingredients
- 2 cups chickpea flour/besan
- 2 cups chopped coriander leaves
- 1 ½ cup water
- 1 tbsp rice flour
- 1 tsp turmeric powder
- 2 tsp cumin seeds
- 8 garlic pods
- 1 inch garlic
- 8 green chillies
- Oil
- salt as per taste
Directions
- Wash the coriander leaves. Chop and keep them aside.
- Make a paste out of garlic, ginger and chillies.
- In a bowl mix chickpea flour, rice flour and salt with water.
- In a pan heat oil.
- Add cumin seeds, turmeric powder and ginger garlic chilli paste.
- Stir and add chopped coriander leaves. Sauté it for a minute.
- Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
- Turn of the heat.
- On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
- Let it cool down. Cut into square shaped pieces.
- Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
- Serve it hot with any chutney.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1002g | |
| Calories 1389 | |
| Calories from Fat 357 | 26% |
| Total Fat 42.68g | 53% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 218mg | 9% |
| Potassium 4710mg | 135% |
| Total Carbs 238.2g | 64% |
| Dietary Fiber 92.5g | 308% |
| Sugars 33.78g | 23% |
| Protein 69.25g | 111% |
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