Kothimbir Vadi


  • 1-2 tbsp oil
  • 1 tbsp mustard seeds (rai/sarson)
  • 1 tbsp ginger-garlic paste (adrak-lehsun paste)
  • 1 1/2 cups coriander leaves (dhaniya leaves) (finely chopped)
  • 2 cups gram flour (channa dal flour)
  • 1/2 cup groundnut / peanuts powder (bit roasted and coarsely grinded)
  • 2 cups water
  • Salt to taste
  • 1/2 tbsp turmeric powder (haldi powder)
  • 1 tbsp garam masala


Note: To check whether the oil is properly heated up or not, drop a small piece of wadi in oil and if it comes up in few seconds it’s ready for frying.

  1. Heat oil in a deep-bottom non-stick pan or kadhai.
  2. Add mustard seeds, when it starts to crakle add ginger-garlic paste to it.
  3. Cook it on low flame till raw aroma of ginger-garlic paste fades away.
  4. Switch off the flame and add coriander leaves to it and mix properly for approximately 1 minute and keep it aside.
  5. Now in a large bowl add gram flour, groundnut powder (coarsely grinded), turmeric powder, garam masala and salt.
  6. Mix properly.
  7. Then add 2 cups of water (little by little) and mix everything so well that there should not be any lumps in the batter.
  8. Add the batter to the coriander mix pan, mix well and switch on the flame on low-medium heat.
  9. Keep stirring continuosly till the mixture becomes thick.
  10. Once the mixture combines together (properly) like a dough.
  11. Take it off the flame.
  12. Then grease a plate/aluminum tin with bit oil and pour the mixture in it.
  13. Then spread it evenly with the help of oil greased spoon/spatula.
  14. Let it cool for 10-15 minutes.
  15. Then cut even squares for it.
  16. Heat oil in a kadhai or deep pan on high flame.
  17. Then deep fry wadis(prepared squares) in hot oil on low-medium flame until golden-brown from both the sides.

Note: You can even store them in an air-tight container till 1 week.

Khud Khao, Sabko Khilao 😀


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