SERVES: 4 people        TIME: 20 Minutes


  1. 2 cups besan
  2. 2 cups chopped coriander leaves
  3. 1 ½ cup water
  4. 1 tbsp rice flour
  5. 1 tsp turmeric powder
  6. 2 tsp cumin seeds
  7. 8 garlic pods
  8. 1 inch garlic
  9. 6-8 green chillies
  10. Oil for frying
  11. Salt as per taste

For Serving chutney
Green chutney


  1. Wash the coriander leaves then chop and keep them aside.
  2. Make a paste of ginger, garlic and chillies.
  3. In a bowl mix besan, rice flour and salt with water.
  4. Heat oil in a pan.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves.
  7. Sauté it for a minute.
  8. Add besan mixture and stir continuously. Stir until mixture becomes thick.
  9. Turn off the heat.
  10. On a silver foil, spread the besan coriander leaves mixture.
  11. Spread mixture evenly and pat with fingers.
  12. Let it cool down and cut into square shaped pieces.
  13. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  14. Serve it hot with green chutney.


  1. You can have hot Kothimbir vadi with tomato sauce or green chutney

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