Kothimbir wadi (Steamed coriander cakes/fritters)

Kothimbir vadi tempered with sesame and mustard seeds

Kothimbir wadi – A Traditional Maharashtrian snack

Mom is here  and so nowadays our evenings are special with yummy snacks rolling out of the kitchen. Kothimbir vadi or coriander fritters is a healthy snack which can be arranged in no time. The aroma of the fresh coriander leaves cooked into this dish just leaves one craving for more. I gobbled up the steamed ones without waiting for them to be fried or to be garnished with the tempering.

Without much ado, here is the recipe for it:


Finely chopped coriander leaves – 2 cups, tightly packed

Besan – 1 cup

Ginger-garlic-green chilli paste: 1 inch of ginger, 8-10 cloves of garlic, and 2 green chillies

Sesame seeds – 1 tbsp

Turmeric powder – 1 tsp

Chilli powder – 1 tsp

Hing – a pinch

Water – little for making the pasty dough

Salt – to taste

For tempering: 1-2 tbsp oil, 2 tsp mustard seeds, 2 tsp sesame seeds, a pinch of hing, a handful of curry leaves. Heat oil in a small pan and add the tempering ingredients till the mustard seeds splutter and all the aromas get absorbed in the oil.  


Mix all the ingredients listed above except water. Add water in very small quantities to form a pasty dough (somewhat similar in consistency to thick idli batter). Transfer the mixed ingredients to a steamer, greased with oil and steam it for around 12-15 minutes.

Note that I have added half the quantity of besan to that of the coriander leaves  which yields really fragrant kothimbir vadis.

Allow it to cool and cut into shapes of your choice. These wadis can be eaten as it is or can be further shallow fried, deep fried or just tempered with mustard seeds and curry leaves.

I had the zero-oil, steamed version and they were just as delicious 🙂

Kothimbir vadi (coriander fritters)

This snack can perk your up your tea time with its zesty flavour. If you want to try making another finger-licking and quick recipe then try methamba, a sweet and spicy raw mango pickle.