This little nuggets are a traditional food love of Maharashtrians. Popularly known as kothimbir vadi, these are the best vegetarian appetizer. These originate from the western parts of India.
These vadi/nuggets are made with a wholesome coriander leaves. They are super healthy and made on every traditional occasion in Maharashtra. Typically they are made using bunch of coriander , besan (gram flour) a few spices and done. They are usually deep fried or shallow fried and served with the popular coriander chutney.(Recipe on my blog)
We make these vadis on regular basis. Since these are power packed with greens and vitamins my weekly menu consists of these. I either make them using coriander or spinach.
They differ just a bit in taste. Another popular nuggets I prepare in rotation along with these are the popular gujarati snack Muthiya/ Bottle gourd nuggets(Recipe in link). Since we eat them on regular basis I avoid deep frying them. I usually saute them.
These nuggets are first steamed then sauteed, so very less oil consumed. Plus it retains the food value and helps healthy eating. Gluten free too.
The best advantage they have is they can be easily freezed. I make them in batches and freeze them in ziplocks. Whenever we are craving a healthy snack is ready in minutes. I just thaw them and microwave for minutes and pop them with ketchup in snacks or serve them as a quick appetizer.
Try these and I am sure you will love them😋
Storing and Freezing
Make these nuggets and allow them to cool completely. Now pack them in ziplock bags and seal the zip without any vacuum in it. Freeze them.
When using remove them from the freezer. Thaw the nuggets in a microwave safe plate for about 2-3 minutes and then saute or deep fry them. They will taste as fresh as you made them.
If you freeze the sauteed nuggets you can directly thaw for 2-3 minutes and microwave for 5-7 minutes and serve.
Take oil in the tempering pan and heat it. Crack cumin seeds and add sesame seeds in it. Add the nuggets to it and give it a good toss. The seeds cover all over the nuggets. Now allow them to saute a bit.
We like it crispy so I keep it for a little longer to make it golden brown.
Kothimbir Vadi/ Coriander Nuggets
- 2 cups Coriander Cleaned and Chopped finely
- 1.5 cups Besan/Bhajani Flour Chickpea flour
- 2 tbsp Semolina
- 1 teaspoon Green chilli paste
- 1 teaspoon Ginger
- 1 teaspoon Oil
- Salt as per taste
- 2 tbsp oil
- 1 teaspoon cumin seeds
- 2 tbsp White sesame seeds
- In a mixing bowl take Chopped coriander.
- Add chickpea/Besan flour or Bhajani flour , semolina and oil to it.
- Add chilli paste, ginger and salt as per taste.
- Mix all the ingredients well.
- This will form a soft dough. Usually using water of its own but if you feel its too hard to bind you can add a tablespoon or 2 of water gradually.
- Keep a steamer with water in it to boil and a stand dipped in water. Grease a plate/pot with oil.
- Make big dumplings of the dough and place them on the greased plate. Insert this plate/pot in the steamer. It should be atleast 5 inches above water. Close the lid.
- Allow it to steam for 10-12 minutes
- Then Remove the plate and allow it to cool.
- Cut the dumplings into rolls or small squares.
- Deep fry or saute them until crispy golden.
- You can either make it with Bhajani flour or chickpea flour.
- They can be served hot without tempering or frying but by just applying ghee / clarified butter.
- When you temper make it little crispy.
- You can make the same nuggets with spinach , carrots, bottle gourd too.
Also check our other Maharashtrian recipes made from Bhajani flour
We would like to hear from you. If you try this recipe please let us know in the comments below.
You can also email me at firstname.lastname@example.org