Kothimbir Vadi Recipe

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Kothimbir 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.



Cost per recipe $10.61 view details


  1. Wash the coriander leaves. Chop and keep them aside.
  2. Make a paste out of garlic, ginger and chillies.
  3. In a bowl mix chickpea flour, rice flour and salt with water.
  4. In a pan heat oil.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves. Sauté it for a minute.
  7. Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
  8. Turn of the heat.
  9. On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
  10. Let it cool down. Cut into square shaped pieces.
  11. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  12. 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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