Kothimbir Vadi Spiced Yoghurt Chaat

Kothimbir Vadi is a very popular Maharashtrian snack made using coriander leaves and gram flour. These fritters are pack with earthy flavours. These delicious bites make for the perfect snack and today we make this delicious snack into a chaat.

Chaats are an array of essential street snack best known as Indian street food. Chaats usually feature some kind of fried dough or papdi with various ingredients that typically create a spicy, tangy, sweet or salty flavour. Common ingredients used for preparing the Chaats are yoghurt (dahi ) chopped onion, coriander, sev, and spices. Different condiments (chutney) are used to impart a sweet or spicy flavour and is vital to most of the Chaat recipes. Chaats, are generally eaten as a snack or served as an appetisers in parties or get together. They are considered light and refreshing food and because of their spicy, tangy and sweet flavour its universally loved by all.

Kothimbir vadi when fried have a crispy texture and the idea here is to create contrasting textures – crispy fritters with soft interiors with a creamy yoghurt dip. The flavour of fresh and vibrant crispy coriander fritters with the creamy yoghurt and coriander or tamarind chutney creates a tasty and tangy chaat. This recipe will definitely become one of your favourite chaat recipes soon.

What are Kothimbir Vadi (Coriander Fritters)

Kothimbir Wadi are basically savoury coriander and gram flour cakes. Coriander leaves are called ‘Kothimbir’ in Marathi language. The word ‘vadi’ means cubes or slices or wedges. These are savoury fritters in which coriander leaves are mixed with gram flour and some spices, steamed first, and then fried to get a delicious crispy fritter. A lip-smacking and appetising snack perfect to serve with a cup of tea or as a party snack!

The dominant flavour of these fritters are coriander leaves. What sets these fritters apart? The steaming and then cut into cubes and fried until crispy golden brown. Giving them a wonderful texture, with a soft inside and crispy outside, as well as an intense earthen flavour without any rawness. It’s amazing to see how by using basic pantry staples and everyday ingredients one can prepare something this delicious.

These vadis are spicy and crispy. Serve them steamed or deeper shallow or pan fried or air-fried until crispy golden brown.

Ingredients to make Kothimbir Vadi Spiced Yoghurt Chaat

The two key ingredients to making these delicious fritters are

• Coriander (Kothimbir). Finely chopped fresh coriander leaves work best. Always, wash and pat dry.
• Gram Flour. commonly known as besan or chickpea flour. This is a gluten free flour.

I like to use 2:1 ratio of these two main ingredients but if you prefer more coriander, you can increase the quantity. 

• Wheat flour, rice flour, millet – purpose is to provide crispiness and light airy texture to the fritters. If you want to make gluten free fritters please skip the wheat flour.
• Spices and aromatics like – turmeric, garam masala, salt, ginger garlic and green chillies
• Sesame seeds(till) and Poppy seeds (Khus -Khus)- These two ingredients add the nutty and earthy flavour to the fritters.
• Leavening agent – Like Eno (fruit salt) or soda bicarb. This is an optional ingredient but highly recommended if you don’t want dense coriander cakes. The leavening agent gives the fritters that fluffy and airy texture.
• Oil for frying

For the Spiced Yoghurt :

• Greek style yoghurt – Hang the yoghurt for 1-2 hours if possible.
• Black salt – commonly known as Kala namak is one of the main ingredients in this spiced yoghurt. Black salt has a distinctive taste and flavour and is difficult to duplicate.
• Ginger, garlic and chillies – Adds aroma and flavour to the plain yoghurt. You can either mince or make a paste of all the three ingredients and add to the yoghurt.
• Spices – Salt, sugar and cumin powder.

Helpful Tips and Tricks to Make the Perfect Kothimbir Vadi:

• Always use fresh green coriander leaves for this recipe, not dry or frozen leaves. Wash and pat dry coriander leaves with kitchen towel.
• To make the perfect fritters the ratio of coriander leaves to gram flour is always 2:1. To give the fritters texture and crispiness, add rice flour, millet or whole wheat flour.
• You can steam the fritters in your steam oven, traditional steamer or in a pressure cooker without its weight.
• Steam the fritters on a medium-high flame. Do not steam them on a low flame.
• For the chaat I like to deep fry the fritters as they turn out crispier. You can always shallow fry them for a healthier version.
• These coriander fritters taste great on their own as an appetiser or as a snack with coriander chutney.
• Leavening agent like ENO or Soda bicarb is optional, but it gives the fritters a light, airy and soft texture.

More Chaat and Fritters recipes that you will love!

• Easy Authentic Chana Dal Fritters Recipe
• Vegan Cauliflower and Courgette Fritters
• Kurkuri Bhindi Fry

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Coriander Fritters with Spiced Yoghurt (Kothmbir Vadi Chaat)

Serves: 2 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 8 voted )

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Ingredients

• 1 cup packed coriander leaves with stems, finely chopped
• ½ cup gram flour (besan)
• 1.5 tbsp whole wheat flour (optional)
• 1.5 tbsp millet flour (bajra)
• ½ tbsp rice flour
• 2 green chillies, finely chopped
• 1 tsp ginger garlic paste
• ½ tbsp white sesame seeds (till)
• ½ tsp poppy seeds, (Khus-Khus)
• ½ tsp turmeric
• ½ tsp garam masala
• ½ tsp cumin powder
• ¼ tsp sugar
• pinch of asafoetida, (hing)
•  ⅛ tsp soda bicarbonate
• 1 tbsp lemon juice
• salt to taste

For frying 

• Oil and a shallow kadhai or pan

For the Spiced Yoghurt 

• 1 cup hung greek style yoghurt
• ½ tsp kala namak
• ¼ tsp sugar
• 1 tsp ginger, garlic and chilli paste
• salt to taste

For Assembling

• 2.5 tbsp coriander chutney
• 2.5 tbsp tamarind chutney
• Spices - chilli powder, salt, cumin powder
• 1 tbsp chopped red onion
• 1 tbsp spicy boondi
• fresh mint and coriander leaves to garnish

method

1. Wash, pat dry and finely chop the coriander leaves with stem. 
2. In a medium size mixing bowl add all the ingredients of the fritters and mix well. Now slowly add water little at a time to make a thick batter. Make sure to remove all the lumps from the batter, do not over mix. 
3. Grease a flat bottom round or square tin with oil and pour the batter into the tin. Steam for around 20 minutes on medium heat using the steam oven,  a traditional steamer or in  a pressure cooker without its weight. Check with a skewer after 20 min, it should come out clean. If not, steam till cooked and the skewer come out clean. 
4. Remove form the steamer and let the fritters cool for 10 minutes. Cut them into cubes or wedges as per your preference. 
5. Heat oil in a kadhai or pan on medium heat and fry the fritters till golden brown and crisp. Don't over crowd the fritters. 

For the Yoghurt 

1. Add all the ingredients of the spiced yoghurt in a mixing bowl and whisk. Taste and adjust the seasoning. 

To Assemble:

1. In a shallow serving platter first spread the spiced yoghurt. 
2. Now add the coriander chutney and spread it unevenly with a skewer, do the same with tamarind chutney. 
3. Arrange the fritters on top of the yoghurt and chutney mix. 
4. Sprinkle red chilli powder and roasted cumin powder. 
5. Garnish  with chopped onions, boondi, green chillies and chopped coriander and mint leaves. Serve immediately!

Did You Make This Recipe?

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