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kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi |


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Kothimbir Vadi

kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with 33 amazing images.

kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi is a snack which is guaranteed to please your taste buds. Learn how to make Maharashtrian tea time snack.

To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll. Roll the rolls into sesame seeds till they are evenly coated from all the sides. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes. Remove and keep aside to cool completely. Once cooled, cut into 3/4” slices. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately with green chutney and tomato ketchup.

This famous Maharashtrian tea time snack, with the dominant flavour of coriander, is sure to steal your hearts with its irresistible aroma, tongue-tickling taste and lovely crunch. The interplay of Indian spice powder along with tamarind pulp leaves an enticing mild tangy flavour.

It is amazing how a selection of simple everyday ingredients and an even simpler method of preparation can result in such a brilliant snack. What sets the crispy Indian kothimbir vadi apart from many other deep-fried snacks prepared all over the country is that the besan dough for preparing this is first steamed before being sliced and deep-fried. This gives it a wonderful texture, which is soft inside and crisp outside, as well as an intense flavour without any rawness.

Enjoy kothimbir vadi fresh off the kadhai, after draining the oil well with green chutney and tomato ketchup.

Tips to make kothimbir vadi. 1. You can eat the steamed vadi as it is or shallow fry instead of deep frying. 2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice. 3. Do not skip baking soda because it makes vadi soft. 4. You can also add carom seeds in kothimbir vadi.

Enjoy kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | with step by step photos.

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Kothimbir Vadi recipe - How to make Kothimbir Vadi

Preparation Time:    Cooking Time:    Total Time:     22Makes 22 slices (4slice )
Show me for slices

Method

For kothimbir vadi
    For kothimbir vadi
  1. To make kothimbir vadi, combine all the ingredients in a deep bowl and mix well to form a dough using approx. ¼ cup of water.
  2. Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll.
  3. Roll the rolls inot sesame seeds till they are evenly coated from all the sides.
  4. Arrange the rolls on a greased sieve and steam in a steamer on a high flame for 14 to 15 minutes.
  5. Remove and keep aside to cool completely.
  6. Once cooled, cut into 3/4” slices.
  7. Heat the oil in deep non-stick pan and deep-fry a few slices, at a times on medium flame till they turn golden brown in colour from all the sides.
  8. Drain on an absorbent paper.
  9. Serve the kothimbir vadi immediately with green chutney and tomato ketchup.

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Kothimbir Vadi recipe with step by step photos

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what is kothimbir vadi made of?
  1. kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | is made of cheap and easily available ingredients in India: 2 cups chopped coriander (dhania), 1 cup besan (Bengal gram flour), ¼ cup rice flour, 1 tbsp green chilli paste, 1 tsp ginger (adrak) paste, 1 tsp garlic (lehsun) paste, 1 tbsp tamarind pulp , 1/2 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, 1 tsp coriander-cumin seeds (dhania-jeera) powder, 1/2 tsp garam masala, 1 tbsp sesame seeds, ¼ tsp baking soda, salt to taste, ¼ cup sesame seeds for rolling and oil for deep-frying For Serving Green chutney and Tomato ketchup. See the below images of list of ingredients for kothimbir vadi.

how to make dough for kothimbir vadi
  1. To make kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | , in a deep bowl, add 2 cups chopped coriander (dhania).
  2. Add 1 cup besan (bengal gram flour).
  3. Add ¼ cup rice flour (chawal ka atta).
  4. Add 1 tbsp green chilli paste.
  5. Add 1 tsp ginger (adrak) paste.
  6. Add 1 tsp garlic (lehsun) paste.
  7. Add 1 tbsp tamarind (imli) pulp. 
  8. Add 1/2 tsp turmeric powder (haldi).
  9. Add 1 1/2 tsp chilli powder.
  10. Add 1/2 tsp garam masala.
  11. Add 1 tbsp sesame seeds (til).
  12. Add ¼ tsp baking soda.
  13. Add salt to taste.
  14. Combine all the ingredients and mix well using hands.
  15. Form a dough using approx. ¼ cup of water. 
     

how to roll and steam kothimbir vadi
  1. Divide the dough into 2 equal portions.
  2. Shape each portion into a cylindrical roll of approximately 150 mm. (6") thick roll.
  3. Roll the rolls into sesame seeds till they are evenly coated from all the sides. 
  4. Take a steamer and boil 2 cups water.
  5. Grease the sieve using oil.
  6. Arrange the rolls on a greased sieve.
  7. Steam in a steamer on a high flame for 14 to 15 minutes.
  8. Remove and keep aside to cool.

how to fry and serve kothimbir vadi
  1. Once cooled, cut into 3/4” slices.
  2. Heat the oil in deep non-stick pan.
  3. Deep-fry a few slices, at a time on medium flame till they turn golden brown in colour from all the sides.
  4. Drain on an absorbent paper.
  5. Serve kothimbir vadi recipe | Maharashtrian tea time snack | crispy Indian kothimbir vadi | immediately with green chutney and tomato ketchup.

tips to make kothimbir vadi
  1. You can eat the steamed vadi as it is or shallow fry instead of deep frying.
  2. If you don’t have tamarind pulp you can add 1 tbsp pf lemon juice.
  3. Do not skip baking soda because it makes vadi soft.
  4. You can also add carom seeds in kothimbir vadi.

Nutrient values (Abbrv) per slice
Energy194 cal
Protein8.2 g
Carbohydrates26.8 g
Fiber6.6 g
Fat6 g
Cholesterol0 mg
Sodium95.9 mg
Click here to view calories for Kothimbir Vadi

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Reviews

Kothimbir Vadi
5
 on 15 Jul 23 08:15 PM


Thanks Tarla jee. Very nice recipe my kids liked it.
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Tarla Dalal    Glad to know!!
Reply
17 Jul 23 03:22 PM
Kothimbir Vadi
5
 on 19 Mar 23 10:16 PM


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Tarla Dalal    Thank you for your feedback. Do try the recipe and let us know how it turned out.
Reply
20 Mar 23 04:16 PM
Kothimbir Vadi
5
 on 21 Apr 19 11:45 AM


Can this be oven baked instead of frying?
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Tarla Dalal    Hi Sylvia, Not sure about baking but, to make it healthier you can try this version https://www.tarladalal.com/Kothimbir-Vadi-Zero-Oil-Maharashtrian-Kothimbir-Vadi-Recipe-22262r
Reply
22 Apr 19 10:07 AM
Kothimbir Vadi
5
 on 04 Mar 19 07:50 PM


Can this be shallow fried instead of deep fried? Also can we prepare the dough and keep it for 4 to 5 hours before steaming and frying?
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Tarla Dalal    Hi Nirali, The best way rather than deep-frying would be eating the steamed kothimbir vadi. We have not tried shallow-frying but, you can try that too. You can make the dough prior to steaming but, it would leach water so make sure to knead and smoothen the dough properly before steaming.
Reply
05 Mar 19 01:47 PM
Kothimbir Vadi
5
Shaila Sawant
 on 01 Jun 15 11:30 AM


A very famous Maharashtrian snack that is enjoyed by one and all...I make this often for my family on Sundays and I also carry it on picnics...
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