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Kothimbir Vadi

  • Duration: 30 minutes
  • Serves: 4 people
  • Spice Level: Low

Authenticity Slice

Each family has its own recipe for making this dish. For a healthier option, reduce the amount of gram flour and add atta or jowar flour instead.

Trivia Tadka

Did you know that the whole coriander plant is edible? Yes, the leaves, stems, roots and seeds can all be utilized. A ground paste of the roots and stems add aroma and great flavour when added to a curry or chutney.


  • Coriander leaves (hara dhania), washed and finely chopped (2 cups)
  • Gram flour (besan) (1 cup)
  • Water (1 cup)
  • MTR Lal Mirch/Red Chilli Powder (1 tbsp)
  • MTR Garam Masala (1/2 tbsp)
  • MTR Dhaniya/Coriander Powder (1/2 tbsp)
  • MTR Turmeric/Haldi Powder (1/2 tsp)
  • Asafoetida (hing) (1/4 tsp)
  • Ginger–garlic paste (adrakh-lasun) (1 tbsp)
  • White sesame seed (safed til) (1 tbsp)
  • Oil (for deep frying)
  • Salt ( to taste)
  • Rice flour (chawal ka atta) (1/4 cup)
  • Groundnut (moongfali) powder (1/4 cup)


  • Heat 2 tbsp oil in a pan, add asafoetida, ginger–garlic paste and cook for a minute.
  • Add sesame seeds, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala, MTR Dhaniya/Coriander Powder and MTR Turmeric/Haldi Powder.
  • Stir in the coriander leaves and mix for a few minutes.
  • Add groundnut powder, gram flour, rice flour and salt, stir well.
  • Add water and cook on medium flame until the flour absorbs the water. Stir consistently until a dough ball forms in the pan.
  • Grease a deep dish or pan.
  • Turn off the flame and remove the dough into the greased pan. When cool enough to touch, flatten the dough to make a half-inch thick pancake. Set this aside for 15 minutes.
  • Remove the cooled dough onto an oiled surface and cut into 2-inch cubes.
  • Deep fry the cubed pieces until reddish brown.
  • Serve warm with your favourite chutney and chai.

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