Khamang Kothimbir Wadi | Coriander Fritters

Khamang is a Marathi word for crispy and delicious.

Kothimbir means coriander leaves and vadi means small cut squares/cakes those are either deep fried or pan fried.

I choose to pan fry most of the things to restrict the consumption of oil(Always!!)

It is a crispy outside soft inside savoury delicious popular Maharashtrian snack made with fresh coriander leaves, split chickpea and basic spices.

This snack can also me made with methi(Fenugreek) leaves. And besan/gram flour can be used instead of split chickpea. If you are using besan/gram flour instead of split chickpea then do not grind it jus add it to the mix.

These vadis can also be made ahead of time and just deep fried or shallow fry them when you need them. The steamed version stays good in the fridge for 4-5 days. 

I have always loved making and eating these coriander fritters since my childhood. Although as a kid the only help I could offer was cleaning the bunch of coriander leaves.

This snack tastes so good, that you cannot eat just few pieces!

Do try and let me know the reviews!😊

INGREDIENTS

To grind

▢1 cup chana daal/split chickpea soaked for 2 hours

▢½ inch ginger

▢4-5 garlic cloves

▢½ tsp asafoetida

▢2 green chilli, chopped, or as per taste

▢½ tsp cumin

▢1 tsp sugar

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To mix

▢1 tsp sesame seeds / til

▢2 cups coriander leaves, finely chopped

▢salt to taste

▢¼ cup water, or as required

▢oil to shallow fry

INSTRUCTIONS

Grind all the ingredients into a coarse paste.  As I mentioned above if you are using besan/gram flour instead of split chickpea then do not grind it jus add it to the mix.

In a large mixing bowl take 2 cups of chopped coriander leaves making sure the coriander leaves are squeezed well.

Add the grinded paste, sesame seeds and salt.

Combine well making sure all the spices are mixed well.

Further add water only if required making sure the consistency is medium to hard peak.

Grease a plate with oil.

Pour the mixture in the greased plate.

Steam the mixture for 15-20 minutes or till the knife comes out clean.

Once cooled cut them into squares.

Further, shallow fry in hot oil.

Flip occasionally till the wadi turns crisp and golden brown.

Finally, serve kothimbir vadi with tea.😋