Kothimbir Wadi (Coriander leaves croquettes)

One of the traditional snacks in Maharashtra. I end up making these whenever i see fresh greenest coriander leaves. Can be pan fried or deep fried, but this snack and the flavors associated makes you wanting for more. 🙂 Goes well with a steaming cuppa chai and some great friends and old memories. 😀

Also can be made as starters or party snacks. The preparation part can be done a day before and can fry when needed.

Do try this recipe.

Kothimbir Wadi


2 cups kothimbir (coriander leaves) finely chopped

1 1/2 cup Besan

1/4 cup roasted peanut +green chillies coarsely pounded powder

1 tbsp red chilli powder

1/2 tsp Turmeric powder

1/4 tsp Hing (asafoetida)

2 tsp white sesame seeds

Salt to taste

Oil for frying

1/4 cup curd diluted in 1/2 cup water.

Water as needed.


  1. In a bowl add chopped kothimbir, besan, red chilly powder, sesame seeds, salt, buttermilk and water as needed.
  2. Mix well to form a paste (paste should not be very thick or very thin). Make sure no lumps are formed.
  3. Add pounded powder to the  kothimbir (Coriander) mixture.
  4. Grease a bowl that fits in the cooker (I used my dhokla stand) with oil and pour this mixture onto it, tap the mixture evenly. The vadi should be atleast 1 inch thick.
  5. Steam for 10 minutes in medium flame. Check whether done by inserting a knife. It should come clean.
  6. Now cut the kothimbir vadi mixture into square or diamond shape.
  7. When the kothimbir vadi cools down a bit deep fry or shallow fry the vadi’s as per your preference.

Serve hot with chutney/ sauce.

Kothimbir Wadi

Note: Can be refrigerated and kept for a day or two, not more than that.




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