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My Mother-in-Law's Famous Kothimbir Vadi Recipe
This easy Kothimbir Vadi recipe uses fresh cilantro, besan, and warm spices to make the crispiest, most flavorful Maharashtrian snack. Steamed first, pan-fried to perfection, and ready in 45 minutes.
Servings: 6
Calories: 171kcal
Equipment
Recipe Video
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.
Nutrition
Calories: 171kcal | Carbohydrates: 19g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 449mg | Potassium: 607mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 3mg
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