Kothimbir Palak Wadi is a steamed and shallow-fried Maharashtrian snack made with gram flour, coriander leaves (kothimbir), spinach (palak), and spices. Soft inside and crisp outside, it’s a flavourful tea-time snack that’s wholesome and protein-rich.
Kothimbir Wadi is a traditional Maharashtrian delicacy prepared with besan (gram flour) and fresh coriander leaves. This variation adds spinach (palak) for extra nutrition, making the vadis fibre-rich and iron-loaded. The spiced besan batter with coriander and spinach is steamed, cut into cubes or slices, and then shallow-fried or tempered with sesame seeds and curry leaves.
These vadis are light, filling, and easy to digest. They can be served as a starter, tea-time snack, or part of a festive spread. They pair beautifully with green chutney, tamarind chutney,
Prepare batter
Mix besan, spinach, coriander, chillies, ginger, garlic, turmeric, red chilli, cumin, coriander powder, and salt. Add little water to make a thick batter.
Steam wadis
Grease a plate or tray. Spread batter evenly (about ½ inch thick). Steam for 15–20 minutes until firm. Cool slightly.
Cut & fry
Cut steamed slab into cubes or slices. Shallow-fry in 2 tbsp oil until golden and crisp.
Optional tempering
Heat oil, add mustard seeds, sesame seeds, and curry leaves. Pour over fried vadis.
Serve
Serve hot with green chutney, tamarind chutney, or curd.
Yes, traditional kothimbir wadi uses only coriander.
Yes, brush with oil and bake at 200°C for 15 minutes.
Steamed wadis last 2–3 days in fridge; fry before serving.
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