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My Mother-in-Law’s Famous Kothimbir Vadi Recipe

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4.4 from 84 reviews

My Mother-in-Law’s Famous Kothimbir Vadi is a traditional Indian snack made from fresh cilantro and chickpea flour, steamed to perfection, then pan-fried until crispy. This flavorful and aromatic recipe features spices like turmeric, green chili, garlic, sesame, and ajwain, delivering a deliciously textured treat perfect for tea time or a savory appetizer.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main 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 tablespoon garlic paste
  • 1½ tablespoons sesame seeds (divided)
  • 1 teaspoon carom seeds (ajwain)
  • ⅓ cup water (add more or less as needed)
  • 2 tablespoons oil (divided)

Instructions

  1. Prepare Cilantro: 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.
  2. Mix Ingredients: Add gram flour, rice flour, salt, turmeric, green chilies, garlic, and half the sesame seeds to the cilantro. Crush the carom seeds between your palms to release their aroma and add them to the bowl. Mix using a spatula and then your hands, gently massaging the ingredients into the cilantro to release natural moisture.
  3. Form Dough: Gradually add water, a tablespoon at a time, kneading until you get a smooth, firm dough that holds its shape when pressed. The cilantro will release moisture as you knead, so add water carefully to avoid a runny dough.
  4. Shape Logs: Drizzle 2 teaspoons of oil onto the dough and your palms. Divide dough into 2-3 equal parts, shape each into a smooth, even log about 2 inches wide, just long enough to fit your steamer basket.
  5. Steam: Oil your steamer rack well and place the logs inside. Add water to the pot, bring to a gentle boil, then cover and steam on medium heat for 20 minutes or until a skewer inserted in the center comes out clean.
  6. Cool and Slice: Turn off heat and let the rolls cool for 10 minutes. Using a sharp knife, slice rolls into ¼ inch thick discs.
  7. Pan-fry Vadi: Heat a non-stick skillet over medium heat with a thin layer of oil. Sprinkle the remaining sesame seeds and arrange vadi slices in a single layer. Cook 3-4 minutes on each side until both sides are deeply golden and crispy.
  8. Serve: Serve the crispy Kothimbir Vadi hot, ideally with green chutney and a cup of chai for a perfect snack experience.

Notes

  • Ensure cilantro is thoroughly dried before chopping to avoid excess moisture.
  • Adjust green chili quantity to taste for spiciness.
  • Use a sharp knife for cleanly slicing the steamed logs.
  • Pan-frying creates the characteristic crisp texture; avoid overcrowding the skillet for even frying.
  • Vadi can be kept warm in a low oven if frying multiple batches.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Snack
  • Method: Steaming and Frying
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/my-mother-in-laws-famous-kothimbir-vadi-recipe/