Recipe: Kothimbir Vadi

A classic Maharashtrian savoury snack made with fresh coriander, gram flour and spices. Steam the mixture, slice it, then pan-fry until crisp on the outside while staying soft inside.

Prep time: 15 mins | Cook time: 30 mins | Servings: 4

Ingredients

• 2 cups finely chopped coriander
• 1 cup besan
• 1 tsp ginger-green chilli paste
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp sesame seeds
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp salt
• ½ tsp sugar
• 1 tsp lemon juice
• ½ tsp baking soda
• ½ cup water, or as required
• 2 tbsp oil

For tempering:

• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp sesame seeds
• 6-8 curry leaves

Get the ingredients here

Method

1. Combine coriander, besan, ginger-green chilli paste, turmeric, chilli powder, cumin, coriander powder, garam masala, sesame seeds, salt, sugar and lemon juice.
2. Add water gradually to make a thick, smooth batter.
3. Stir in the baking soda just before steaming.
4. Grease a steaming tray and spread the batter evenly.
5. Steam for 15-20 minutes, or until a knife inserted in the centre comes out clean.
6. Cool completely and cut into squares or diamond-shaped pieces.
7. Heat oil in a pan and lightly fry the pieces on both sides until golden and crisp.
8. For the tempering, heat oil and add mustard seeds. Once they splutter, add sesame seeds and curry leaves.
9. Pour the tempering over the vadi and serve warm.

Tip: Let the steamed mixture cool before cutting. This helps the vadi hold its shape while frying.