Kothimbir Wadi
Kothimir Wadi is a popular Indian snack made with fresh coriander leaves, chickpea flour, and spices. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the chickpea flour. However, people with a peanut or dairy allergy should avoid this dish. This version of the recipe uses no oil, making it healthier than the traditional version.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
55 kcal
Protein
3 g
Carbs
7 g
Fat
2 g
Fiber
2 g
Ingredients
Besan (chickpea flour)
0.5 small cup (60g)
Chopped Green Chilli
1 tbsp (8g)
Grated Ginger
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
0.5 small cup (60g)
Baking Soda
0.5 tsp (2.5g)
Carom (Ajwain) Seeds
0.5 tsp (2.5g)
Red chilli Powder
0.25 tsp (1.25g)
Asafoetida
1 pinch (0.5g)
Clove Garlic, Minced
0.5 tbsp (7.5g)
Olive Oil
1 tsp (5g)
lemon juice
1 tsp (5g)
Instructions
Preparation
Prepare the batter:
In a mixing bowl, combine besan, cumin powder, turmeric powder, red chili powder, hing, ajwain, and salt.
Add chopped green chili, grated ginger, minced garlic, and lemon juice.
Fold in finely chopped coriander leaves.
Gradually add water while mixing to form a thick dough-like batter (ensure it is not runny).
Add a small pinch of baking soda for extra softness.
Cooking Steps
Steaming:
- Lightly grease a flat plate or thali with oil or line it with parchment paper.
- Pour the prepared mixture into the plate and flatten evenly to a thickness of around ½ inch.
- Steam the batter in a steamer or large pot for 15–18 minutes on medium flame until firm.
- Allow it to cool completely, then cut into squares or rectangle.
Air-Frying (Optional for Crisp Texture):
- Lightly brush the cut pieces with a few drops of oil.
- Preheat the air fryer to 180°C (350°F).
- Air-fry the pieces for 8–10 minutes, flipping once halfway through, until golden and slightly crisp.
- Serve hot Kothimbir Wadi.