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Kothimbir Vadi
4.9 from 70 votes

Kothimbir Vadi

Kothimbir Vadi is a savory Indian snack made with finely chopped fresh coriander leaves, chickpea flour, and a blend of spices, steamed into a batter and then pan-fried to a crispy finish. Roasted and skinned peanuts add texture and flavor to the mixture. The resulting dish features crispy edges with a tender, spiced interior, ideal for serving with chutneys or tea.

Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 346 kcal
Course: Snacks
Cuisine: Indian

Ingredients

For roasting peanuts
  • ¼ cup peanuts
For ground paste
  • 1 teaspoon ginger
  • 1 teaspoon garlic
  • 2 green chilies or 2 teaspoons green chilies
  • 1 to 2 tablespoon water for grinding
Other ingredients
  • 2 cups Coriander leaves - finely chopped
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • 1 pinch asafoetida (hing) - optional
  • 1 tablespoon white sesame seeds
  • 1 cup besan (gram flour or chickpea flour)
  • ½ teaspoon sugar - optional
  • salt as required
  • ½ cup water for batter
For steaming
  • 1 to 1.5 cups water
For frying
  • 3 tablespoons neutral cooking oil generic cooking oil

Instructions

Preparation
    Cup of Yum
  1. Heat a tawa or pan and keep the flame to a low or medium. Add ¼ cup peanuts.
  2. Stir at intervals and roast till the peanuts become crunchy. The peanuts skin will also have some brown-black spots on them. Remove them in a plate and let them cool.
  3. Rub the peanuts in your palms. This will remove the flaky skin. Now add the peanuts in a small grinder jar.
  4. Grind to a coarse powder. Remove and keep aside.
  5. In the same small grinder, add 1 teaspoon ginger, 1 teaspoon garlic and 2 green chilies (or 2 teaspoons green chilies).
  6. Add 1 to 2 tablespoon water and grind to a smooth paste. Keep aside. Alternatively you can even crush the garlic, ginger and green chilies in a mortar-pestle.
  7. Rinse coriander leaves very well. Drain the extra water and finely chop them. You will need 2 cups of finely chopped coriander leaves. 
Making batter
  1. Take the coriander leaves in a mixing bowl.
  2. Add the ginger+garlic+green chilli paste.
  3. Now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder and 1 pinch of hing (optional).
  4. Next add the coarsely ground peanut powder and 1 tablespoon white sesame seeds.
  5. Add 1 cup besan (gram flour).
  6. Now add ½ teaspoon sugar (optional) and salt as required.
  7. Mix everything very well.
  8. Now add ½ cup water in parts and begin to mix the batter.
  9. Mix well to a thick batter. Add water as required and in parts.
Steaming
  1. Grease a pan with some oil.
  2. Now add the batter in the pan.
  3. Bring to boil 1 to 1.5 cups water in another pan.
  4. Lower the flame and holding the pan (in which batter is there) with tongs keep it inside the pan with water.
  5. Cover with a lid and steam on a low to medium heat for 15 to 20 minutes or until the batter firms up nicely and cooks well.
  6. Once done, check with a tooth pick and it should come out clean. When the kothimbir mixture is cooled, then gently remove the entire layer on a plate. With a butter knife loosen the edges and invert the pan on a plate. Tap the pan and unmold the layer.
  7. Now cut in square or diamond shaped slices.
Pan frying kothimbir vadi
  1. Heat 3 tablespoons oil in a tawa or pan. Place the steamed kothimbir vadi and pan fry on medium flame.
  2. When the base is golden, flip and fry the other side.
  3. Flip a couple of times more and fry till the sides are crisp and golden. You can even deep fry them if you want.
  4. Place the pan fried kothimbir vadi on kitchen paper towels for extra oil to be absorbed. Fry the remaining kothmir vadi in the same way.
  5. Serve hot or warm with any chutney or sauce of your choice. 

Notes

  • Add more green chilies to increase spiciness according to preference.
  • Including a pinch of baking soda in the batter helps achieve a softer texture.
  • Use fresh, tender coriander leaves and stems for best flavor and texture.
  • Skip or use gluten-free asafoetida for a gluten-free version.

Nutrition Information

Calories 346kcal (17%) Carbohydrates 24g (8%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 2g (10%) Sodium 910mg (38%) Potassium 407mg (9%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 785IU (16%) Vitamin C 6.8mg (8%) Calcium 53mg (5%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 346

% Daily Value*

Calories 346kcal 17%
Carbohydrates 24g 8%
Protein 10g 20%
Fat 23g 35%
Saturated Fat 2g 10%
Sodium 910mg 38%
Potassium 407mg 9%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 785IU 16%
Vitamin C 6.8mg 8%
Calcium 53mg 5%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.