An excellent snack – Kothimbir is the Marathi word for Green Coriander, which is the main ingredient in this recipe. Kothimbir Wada are basically coriander fritters. In this recipe, the chickpea flour batter with coriander leaves is first steamed and then cut into rings to be fried till crisp.
Use really fresh coriander for best results, and serve with chai or coffee. They can also be served as a side dish with a meal.
Vada are traditional Indian dishes. They are commonly prepared at home and as typical street food, being popular tiffin snacks. Wada are generally crisp on the outside and soft inside.
You might like to browse all of our Snacks here and here, and all of our Indian Recipes here. Try our Chai recipes here, or our general Tea recipes here. You might also enjoy Wada recipes, and our Summer recipes here and here.
Kothimbir Wada | Coriander Vada | Coriander Fritters
Cuisine: Maharashtrian, also in Sth India
Prep Time: 20 mins steaming + 5 mins cooling
Cook Time: 10 mins frying
Serves: 4 – 6 as a snack, depending how hungry they are
1 cup finely chopped green coriander
4 green chillies, finely chopped
1 cup chickpea flour (gram flour)
0.25 tspn jaggery
salt to taste
pinch bicarb soda
0.5 tspn turmeric powder
2 Tblspn melted ghee or oil
extra oil for deep frying
Combine coriander leaves, green chillies, gram flour, jaggery, pinch bicarb soda, turmeric and oil. Mix with a little water to make a stiff dough.
Form the dough into a roll 5cm in diameter. Grease a banana leaf or some baking paper and roll around the dough roll. Steam for 15 – 20 mins until done.
Remove from the steamer, cool and cut into 1.5 cm thick slices.
Heat the extra oil over a medium heat and deep fry steamed wadi until crisp and light golden brown in colour.
Drain on absorbent paper. Serve hot with some coriander leaves, some green chutney, samosa chutney, tomato sauce, seasoned yoghurt, or coconut chutney, and a cuppa tea or chai.
recipe notes and alternatives
If you don’t want to fry the wada, just have the steamed wada with a tadka. They still taste delicious. (But the crispness from frying is extra delicious.) Make the tadka with black mustard seeds, cumin seeds, asafoetida, curry leaves and a green chilli. Add the wada slices to the tadka and gently stir so that they get coated with the spices.
It is also common to add sesame seeds, poppy seeds and/or crushed peanuts to the batter for extra texture. Use about 1 Tblspn of each.
Garam Masala and Cumin Powder can be added to the batter.
The batter can be mixed with 2 Tblspn yoghurt before adding water (if necessary to form a dough).
To cut into squares rather than rounds, steam in a flat pan, then cut the wada into squares or diamonds before frying.