Kurkurit Kothimbir vadi | How to make Kurkurit Kothimbir vadi

By Soma Pradhan  |  28th Mar 2017  |  
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  • Kurkurit Kothimbir vadi, How to make Kurkurit Kothimbir vadi
Kurkurit Kothimbir vadiby Soma Pradhan
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About Kurkurit Kothimbir vadi Recipe

Loads and Loads of freshly chopped coriander leaves is the soul of these crunchy fritters. You first steam and then shallow or deep fry the fritters so they come out perfectly crispy. It is a classic Maharashtrian delicacy which is predominantly served as snack or as starter or as a side dish in a full meal. These fritters should look green . Else, they would become normal dhinaye patte ka pakoda. Isn’t it ?

Kurkurit Kothimbir vadi is an authentic dish which is perfect to serve on all occasions. The Kurkurit Kothimbir vadi is delicious and has an amazing aroma. Kurkurit Kothimbir vadi by Soma Pradhan will help you to prepare the perfect Kurkurit Kothimbir vadi in your kitchen at home. Kurkurit Kothimbir vadi needs 30 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Kurkurit Kothimbir vadi. This makes it easy to learn how to make the delicious Kurkurit Kothimbir vadi. In case you have any questions on how to make the Kurkurit Kothimbir vadi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Soma Pradhan. Kurkurit Kothimbir vadi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Kurkurit Kothimbir vadi

Ingredients to make Kurkurit Kothimbir vadi

  • 2 cups fresh coriander leaves, washed properly (3 or 4 times) , dried and chopped finely
  • 1 cup chickpea flour
  • 2 to 3 green chilies chopped
  • 6 to 7 garlic pods
  • 1 tbsp cumin powder
  • ½ tsp sesame seeds optional
  • 1/4th tsp turmeric powder
  • 1/4th tsp red chili powder
  • salt to taste
  • oil for frying
  • 1 tsp baking soda (optional) which I didn’t use

How to make Kurkurit Kothimbir vadi

  1. Make a coarse paste of green chili, garlic and cumin seeds
  2. Add the paste to coriander leaves.
  3. Add salt to taste (be careful) start by adding only ½ tsp and then add more only if necessary.
  4. Add chickpea flour and mix everything nicely.
  5. Add water little by little to knead to a thick dough which should be stiff but not too hard.
  6. The dough should come together nicely as an atta dough. You can add 1 tsp oil at this time and knead for some more time.
  7. Make small cylindrical shape of the dough.
  8. Steam them in a steamer for about 10 to 12 minutes.
  9. Let it cool down completely before you cut them into ¼ inch thick slices.
  10. You can store them in freezer section and use upto a month more.
  11. Deep fry or shallow fry them as you want them to it.

My Tip:

Use fresh coriander leaves. Avoid baking soda.

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