If there is one recipe that captures the heart of Maharashtrian home cooking for me, it is Kothimbir Vadi. This beloved cilantro snack was taught to me by my late mother-in-law, a proud Mumbaikar who made it with such effortless confidence and joy that I knew I had to learn it from her hands.
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Crispy, golden, and packed with the bold flavors of fresh cilantro, warm spices, and toasted sesame, Kothimbir Vadi is a two-step recipe that is so much easier than it looks. The dough is steamed first into firm, fragrant rolls and then pan-fried until crisp! Honestly, the hardest part of the whole process is waiting patiently for them to cool before you slice them.
If you love the flavors of Kothimbir Vadi but want a quicker version, check out my Instant Pot Kothimbir Vadi recipe. In this recipe, the dough is spread directly onto a thali and steamed whole before being cut into pieces, much like my Rava Dhokla or Muthia. No shaping, no rolling, same delicious result.
Testing Notes
I have made Kothimbir Vadi dozens of times since learning it from my mother-in-law! Here is what I know makes the difference between good and truly great vadis:
- Always dry your cilantro thoroughly before chopping. Excess moisture makes the dough too wet and sticky.
- The ratio of besan to rice flour matters. Besan gives the vadis their body and nutty depth, while a smaller quantity of rice flour keeps them light with a crispy exterior when pan-fried. My mother-in-law's ratio of roughly 4 to 1 is the sweet spot.
- Massaging the cilantro with the dry ingredients releases natural moisture from the cilantro and starts to bring the dough together before you even add water.
- The dough consistency is everything. It should be firm enough to shape into rolls without cracking but not so stiff that the steamed vadis turn out dry. Add water gradually, a spoonful at a time. You need far less than you think, and the cilantro releases its own moisture as you mix.
- Do not cut the rolls while they are hot. Cooling them completely is what allows clean, even slices that hold together perfectly during pan frying.
- A non-stick or well seasoned cast iron skillet gives the most even golden crust with the least amount of oil.
- For an extra indulgent version, shallow fry or deep fry the sliced vadis instead of pan frying for an even crispier result.
Ingredients and Why They Matter
- Fresh Cilantro: You will need 2 packed cups of finely chopped cilantro (fresh coriander leaves), which is roughly one large bunch. This is not a recipe to use up a handful of leftover cilantro; the herb is the hero, and its freshness drives the entire flavor of the vadi. Wash it thoroughly several times, trim the bottom inch, and pat it completely dry before chopping. Any excess moisture in the cilantro will affect the dough consistency.
- Besan (Gram Flour): Use fine sifted besan for the smoothest, most cohesive dough. Coarse besan can make the vadis grainy and affect how well they hold together during steaming.
- Rice Flour: A small quantity of rice flour mixed with the besan is my mother-in-law's secret for that extra crispy exterior when the vadis hit the pan. Do not skip it. If you do not have it, a teaspoon of semolina can be used in a pinch, but rice flour really does give the best results.
- Sesame Seeds: White sesame seeds are added both into the dough and sprinkled on top of the vadis as they pan fry, giving them that gorgeous golden, nutty crust.
- Green Chili and Garlic: Fresh green chili paste and garlic paste are what give Kothimbir Vadi its bold, punchy heat. I use my homemade green chili paste and garlic paste for the most authentic flavor. When my mother-in-law first taught me this recipe, she swapped the green chilies for mild Kashmiri red chili powder to suit my younger kids, and it worked beautifully. Both versions are equally delicious, so adjust the heat to whatever works best for your family.
How to Make Kothimbir Vadi
Prep: Trim and discard the bottom inch of both cilantro bunches. Wash several times thoroughly in cold water to remove any sand or grit. Pat completely dry with paper towels or use a salad spinner to get rid of the moisture. Finely chop the cilantro and transfer to a large mixing bowl. Note: The drier your cilantro, the better control you have over the dough consistency.
Kothimbir Vadi is best served hot and fresh straight from the pan alongside spicy green chutney and a hot cup of masala chai. They also make a wonderful addition to a Maharashtrian thali or as a starter when entertaining. My mother-in-law always served them piled high on a platter with pride, and honestly, that is the only way to do it.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
My Mother-in-Law's Famous Kothimbir Vadi Recipe
Equipment
Ingredients
- 2 cups packed finely chopped cilantro
- 1 cup fine gram flour besan, sifted
- 3 tablespoons fine rice flour
- 1 teaspoon kosher salt
- ½ teaspoon turmeric powder
- 2 teaspoons green chili paste or finely crushed green chilies
- 1 tablespoons garlic paste
- 1½ tablespoons sesame seeds
- 1 teaspoon carom seeds ajwain
- ⅓ cup water add more or less as needed
- 2 tablespoons oil
Instructions
- Trim and discard the bottom inch of the cilantro bunches. Wash thoroughly several times in cold water, then pat completely dry with paper towels. Finely chop and transfer to a large mixing bowl.
- Add gram flour, rice flour, salt, turmeric, green chilies, garlic, and half the sesame seeds. Crush the carom seeds between your palms before adding to release their aroma and add to the bowl. Mix everything with a spatula first, then switch to using your hands, gently massaging the ingredients into the cilantro to help release its natural moisture.
- Add water a tablespoon at a time, continuing to knead until you have a smooth, firm dough that holds its shape when pressed. The cilantro will release moisture as you knead so add water gradually and only as much as needed.
- Drizzle 2 teaspoons of oil on the dough and a few drops on your palms. Divide the dough into 2 to 3 equal portions. Shape each into a smooth, even log about 2 inches wide and just long enough to fit your steamer basket.
- Oil your steamer rack well and place the rolls inside. Add water to the pot, bring to a gentle boil and set the steamer basket on top. Cover and steam on medium heat for 20 minutes or until a skewer inserted in the center comes out clean.
- Turn off the heat and let the rolls cool for 10 minutes. Slice into quarter inch thick discs with a sharp knife.
- Heat a non-stick skillet over medium heat and add a thin layer of oil. Sprinkle the remaining sesame seeds and arrange the discs in a single layer. Cook for 3 to 4 minutes per side until both sides are deeply golden and crisp. Serve hot with green chutney and chai.
kavitaparvathi says
Yum yum
Mine in drafts coming soon.. Yours look awesome n tempting..
Archana says
Thank you kavita! I will look forward to your version of this recipe
healthyindiankitchen says
Excellent recipe by your mom-in-law Archana! These vadis look lovely, moist and delicious. I will give it a try. I am sure my family is going to love them 🙂
Archana says
Thank you Mona! Please let me know how you like them.
payel says
They look super delicious, I was brought up in Kolkata ,we never knew any recipes like that,this is very heathy way to eat snacks! Thanks for sharing your beautiful family recipe!I will definitely try this .
Archana says
Thank you Payel! You can use up a ton of cilantro in this recipe. I am sure you will love it.
payel says
I love cilantro,I use it in almost everything..Sure I will.Thank you Archana!
Archana says
Me too!
Sumith Babu says
These cilantro croquettes looks amazing!! Would like to try this:))
Archana says
Thank you Sumith! Please let me know how you like them.
Deepak Singh says
So much of love involved in the process, what would have been the results, I wonder! Thanks for the visit and follow.
Archana says
Thank you Deepak!
srividhya says
Love this Archana.. Its still in my todo list. I need to give it a try.
Archana says
Thank you Srividya! Let me know how you like them!
Sandhya says
Archana, kothimbir wadi is a favorite of mine too. Great step by step pics!
Nandini says
Lovely recipe Archana. I am sure MIL had her special touch 🙂
Archana says
She sure did Nandini, thank you!!
Monika says
Love it!!
Archana says
Thank you Monika!!
Rhythm says
I just love eating this ?
Archana says
Thank you! They are lip smacking.
Cooking For The Time Challenged says
This sounds awesome!
Archana says
They are petty awesome!
Cooking For The Time Challenged says
?
ashu@ashstylegourmet says
Hi Archana, Thanks for the like on my post. This is a yummy post and lovely recipe pictures :), I posted a similar post this evening, essentially I am used to making Kothimbir Vadi another way, now both the methods are posted.
It is always a special touch added when a recipe is learnt from elders of the family, happy for you that you could learn it from your MIL.
Glad to connect with you here :).
ashu
Archana says
Thank you Ashu! I will love to learn your method too!
Happily Tanned says
Crispy and delicious! Loved the pictures. I am gonna try this one
Archana says
Thank you! Very typical maharashtrian dish!
Medha Rajamanur says
Motivated only because MOC had this recipe and I tried for my party. Another very easy and great recipe that comes out very well, guests loved it.
I only wish I had bags full of chopped cilantro ready. Any remedy for that Archana 😉
Archana says
Hi Medha! I am so happy that you made this traditional Maharashtrian delicacy. It always sure to impress your guests. I wish I had a easy way around using fresh chopped cilantro. Only suggestion is to make them ahead of time! They freeze well too!
Meera mehta says
MEERA says
August 7, 2019 at 1:45 am
Your comment is awaiting moderation.
U can clean, wash and chop the cilantro a day or more ahead. For that ,make sure you drain out all water and spread them on a paper or cloth till well-dried but not shrunk. This can b stored for several
Days in a container in the fridge. U can line the container with tissue or wrap the cilantro and then put it in the container.
It will b green as far as u have used the process with fresh leaves
REPLY
Archana says
Thank you Meera! I agree prepping cilantro ahead of time is a good idea.
Srini says
Hi Archana,
Great appetizer ! Have you tried steaming in Instant Pot ? Would you recommend 20 min for Instant Pot ?
Archana says
Hi Srini! Yes, steam for 10-15 mins in the Instant Pot
Viji says
This recipe is a keeper, it is delicious and so healthy! Even my toddler loved it, will be making more often 🙂