Description
A staple Maharashtra snack steaming a mix of massive fresh cilantro (Kothimbir) and chickpea flour, slicing it, and deep-frying until crispy.
Restaurants serving Kothimbir Vadi
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cilantro
- Chickpea flour(Besan)
- Peanuts
- Green chilies
- Garlic
- Ginger
- White sesame
- Cumin
- Turmeric
- Red chilies
- Salt
- Oil
Instructions
- Mix massive chopped cilantro with chickpea flour (Besan), crushed peanuts, garlic, ginger, green chilies, cumin, turmeric, red chilies, salt, and a little water into a firm dough.
- Shape into cylinders, steam for 15-
- mins until cooked through.
- Cool, slice 1cm thick, coat with white sesame, and fry until crispy golden on both sides to finish.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
(Difficult to sub as cilantro is the star, but can be made with spinach)
Pairing
Masala Chai、Tamarind Chutney
Trivia
[Hardcore] 'Kothimbir' means coriander leaves in Marathi. It can be eaten healthily just steamed, but frying it to maximize savoriness is the most popular way.
Eating tips & etiquette
[Unique Eating] Dip hot freshly fried Vadi in sweet-sour chutney, enjoying tea while filling your mouth with cilantro aroma!
Allergen
Soy, Peanuts, Sesame