Kothimbirchi Vadi Recipe

Clean and chop coriander

Wash the fresh coriander thoroughly to remove grit. Roughly chop leaves and tender stems and pat dry or spin in a salad spinner to remove excess water. Measure 4 packed cups.

Grind coriander

Place the chopped coriander in a food processor or blender with green chilies, grated ginger, garlic (if using), and tamarind paste. Pulse briefly into a coarse paste — not completely smooth — scraping down sides as needed. Avoid adding water except a tablespoon if the mixture won’t move; you want the paste moist, not watery.

Combine dry ingredients

In a large mixing bowl, sift or whisk together besan (gram flour), rice flour, semolina, turmeric, red chili powder, asafoetida, sugar, salt, and sesame seeds so they are evenly distributed.

Make the batter

Add the coriander-green-chili paste to the dry ingredients. Mix well with a spatula. Add about 1/4 to 1/2 cup water gradually to form a thick, spreadable batter — similar to a thick chutney or soft cookie dough that can be spread with a spatula but holds shape. Adjust salt and spice to taste. The semolina and rice flour help bind and give crispness after frying.

Prepare steaming vessel

Line a shallow 8x8-inch (or similar) heatproof dish or tray with parchment paper or lightly grease with oil so the vadi slab can be removed easily. Preheat a steamer or prepare a large pot with 1–2 inches of water and a trivet; bring water to a gentle simmer.

Spread batter

Transfer the batter to the prepared dish and spread evenly with a spatula to about 1/4 to 3/8 inch (6–9 mm) thickness. Smooth the top. Sprinkle the tempering ingredients (2 tbsp oil heated with mustard seeds, cumin and curry leaves until they sputter) over the batter, distributing the seeds and curry leaves across the top for flavor and slight texture.

Steam

Place the tray in the steamer or on the trivet, cover, and steam over medium heat for 20–25 minutes until the slab is set and a toothpick inserted into the center comes out clean and the surface looks matte and firm. Avoid over-steaming which makes the slab too wet.

Cool and chill

Remove the slab from the steamer and let it cool for 15 minutes at room temperature. Then chill in the refrigerator for 20–30 minutes; this firms the slab and makes slicing easier.

Slice into pieces

Invert the chilled slab onto a cutting board and peel off the parchment (if used). Using a sharp knife, cut the slab into 1/2- to 3/4-inch wide sticks or finger-shaped rectangles. Pat each piece lightly with a paper towel to remove surface moisture so frying oil does not splatter.

Heat oil for deep-frying

Pour enough vegetable oil into a deep, heavy-bottomed pan to reach about 2 inches depth. Heat oil over medium heat to 170–180°C (340–355°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and rise slowly without browning immediately.

Fry vadis

Working in batches, gently slide a few pieces into the hot oil without overcrowding. Fry, turning occasionally, until each vadi is uniformly golden brown and crisp on all sides, about 3–5 minutes per batch depending on size and oil temperature. Use a slotted spoon to transfer fried vadis to a paper towel-lined tray to drain excess oil.

Optional second fry

For extra crispiness, allow fried vadis to rest 2–3 minutes, then return them to oil at a slightly higher heat for a quick 30–45 second re-fry until crackly and deeply crisp. Drain again.

Serve hot or warm as a snack with green chutney (coriander-mint chutney) or tamarind chutney and lemon wedges. Store cooled vadis in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days; re-crisp in a hot oven (200°C / 400°F for 5–7 minutes) if needed.