Kothimbir Vadi, Girgaum & Bhuleshwar

Kothimbir Vadi (coriander frittesr) is a very typical Maharastrian snack. After two years in Mumbai, we finally got to taste it and I found myself exclaiming at the fritter, “Where have you been all my life?!” 

It happened last Saturday. We were very fortunate to go on a rather private walking tour with Gautam Kirtane. A couple of weeks back, he had conducted “Retracing a century of Bombay’s DNA – Bhuleshwar and Girgaon” as part of janeswalk.org. The itinerary looked very exciting but PJ and I had other commitments and had to give that walk a miss. I decided to write to Gautam, checking the possibility of doing another walk and after a couple of exchanges, he very kindly agree to do it again, this time with just the two of us (PJ and me), an uncle from Navi Mumbai and another fellow Singaporean! It’s a small world. :)

Walking through the narrow lanes and bustling streets, I could not help but feel thankful that we couldn’t attend the last walk (75 people attended and Gautam had to use a loudspeaker!) and was on this private walking tour with 2 other friendly and easy-going travelers. The walk was most interesting, with Gautam sharing facts and stories, leading us into streets and temples that we would otherwise have not known or stepped foot upon. It was indeed a walk that “takes you through some of the oldest chalws, street bazaars, temples and eateries in the city.” 

The walk ended at Vinay Health Home, a 75-year old establishment specialising in Maharashtrian food. Everyone was hungry after the 90 minutes walk and we let Gautam do the honour of ordering the food (the rest of us wouldn’t know better, to be honest!). Kothimbir vadi was the first to arrive and IT WAS MAGNIFICENT. It was fragrant, subtly spiced, crispy on the outside and moist on the inside. I was so enchanted that I came home and immediately found a recipe from Veg Recipes of India to try.

Two days ago, I followed the recipe and it’s really clever. Instead of steaming the paste as most recipes called for, this one asked you to pop the paste into the microwave to steam it. You will end up with something like this:

steamed kothimbir vadi (coriander fritters)

 With this, you cut it up into square bites, shallow-fry it and serve with green chutney or tomato sauce. #FOODORGASM

And the best part? This is absolutely slow-carb diet friendly as it uses chickpea flour. Hooray!

steamed kothimbir vadi (coriander fritters)


Source http://www.vegrecipesofindia.com/kothimbir-vadi-maharashtrian-kothimbir-vadi/ (I made very slight modifications)

Prep 10 mins

Cook 20 mins

Serves 2-3

(a) 1 or 1½ cups of chopped coriander/cilantro leaves

(b) 2 cups of besan – chickpea flour (add more if required)

(c) ½ tsp turmeric powder

(d) ½ tsp red chilli powder

(e) 1 tsp ginger chilli paste (I replaced this with ginger-garlic paste)

(f) 1 tbsp toasted sesame seeds 

(g) ¼ cup roasted crushed peanuts (optional)

(h) 1¼ or 1½ cups water

(i) a pinch of hing (asafoetida) 

(j) salt as required (between 1/2 to 3/4 tsp salt) 

  1. Mix together all the ingredients with water to form a smooth and thick batter.
  2. Apply oil at the base and sides of a microwave safe cooker or bowl.
  3. Add the batter mixture in the microwave safe bowl or cooker.
  4. Cover it with its lid or a microwave safe lid.
  5. Microwave on high for 3 mins or till done.
  6. The mixture should be cooked and firm.
  7. Insert a knife or toothpick and if it comes out clean, the vadi is cooked well.
  8. If after 3 mins, the batter has yet not cooked, then microwave for a minute or two.
  9. Let it cool.
  10. Then remove the steamed cake on a tray.
  11. Cut it into diamond shaped or square shaped slices.
  12. Shallow fry or deep fry or pan fry in hot oil till crisp and browned.
  13. Serve Kothimbir Vadi hot with green chutney or tomato sauce.


“I am submitting this post to Asian Food Fest – Indian Subcontinent hosted by Chef and Sommelier.”


2 thoughts on “Kothimbir Vadi, Girgaum & Bhuleshwar

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