Kothimbir Vadi – Cilantro Fritters ( Instant Pot , Air Fryer )

Cilantro Fritters or Kothimbir Vadi is a popular Indian snack recipe. These non fried savory cakes are made with cilantro leaves, chickpea flour and delicious herbs and spices. Learn to make these healthy savory fritters using Instant Pot and Air Fryer.

These Vegan and Gluten Free Chickpea Cilantro Fritters are my favorite tea time snack. They are savory, light , low calorie and easy to make. I love them along with Kale Chips ; Pumpkin Seeds Trail Mix and Rice Krispies Chivada for after school snack.

GUILT FREE SNACKING :

Growing up in India, my mom often used to make it to serve along with Masala Chai when we had guests over. Traditionally, these fritters were made by steaming and then deep frying the batter cut into squares.

I prefer to make it healthier by steaming the batter, cutting it into pieces and then just tampering it with oil and spices. Doing so, it doesn’t compromise the taste at all.

RECIPE INSPIRATION :

My hometown Pune is famous for delicious scrumptious food ! There are few food vendors which have been serving all these delectable treats forever. Eating Kothimbir wadi and Sabudana Wada, Bakarwadi and Misal at “Vadeshwar “ is one of those places.

They make some irresistible food at this place. Just the thought of it makes me want to go back there. For now I will settle for making my own instead.

WHAT IS KOTHIMBIR VADI?

Kothimbir means cilantro or coriander which is the main ingredient in this recipe. Wadi ( vadi) is Indian name for fritters made with chickpea batter. This recipe is thus refers to Cilantro Fritters or Coriander Fritters .

There is also very similar recipe called Alu Vadi or patra or patrode recipe which is prepared from colocasia leaves. I often see colocasia leaves in Indian grocery stores so if you like those, you could make Alu wadi or Patra with same recipe.

IS CILANTRO HEALTHY?

Cilantro and its deep-green leaves possess good amounts of antioxidants, essential oils, vitamins, and dietary fiber, which may help reduce LDL or “bad cholesterol” levels in the blood.

It also is a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Iron is essential for red blood cell production. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure.

Cilantro is one of the richest herbal sources for vitamin K; provide about 258% of DRI. Vitamin-K has a potential role in bone mass building. Instead of using just a garnish for many Indian dishes, I prefer to generously use it in salad and curries. This recipe also includes generous amounts of cilantro.

Ingredients

Cilantro : 1 cup packed cilantro leaves. Finely chop them.
Flours : Besan ( gram flour ) or chickpea flour as main ingredient. Rice flour makes it light and crispy.
Herbs and Spices : Cumin seeds and sesame seeds. Red chili powder, turmeric powder and garam masala for the taste.
Other Ingredients : Salt and Oil are rest of the ingredients. I also use baking powder to make these fritters spongy and flaky but it is optional. You can do without it too. 
Oil Tempering : I use 1 Tablespoon cooking oil and ½ teaspoon each cumin seeds and sesame seeds and ½ teaspoon Turmeric powder for pan frying the fritters. 
Optional Extra Ingredients : You can add asafoetida ( hing ) for extra flavor if easily available.  Ginger and garlic paste also is good addition and green chilis can be used as well. Besides garam masala , you can also add coriander powder and cumin powder. I prefer to keep it simple and earthy so I add minimal flavoring ingredients. 

Instructions

There are two components of this recipe. First one is to make batter and steam it to make fritters. Second component is about making the fritters crispy by frying them.

I am including three different ways to make steamed fritters. You can do it in Instant Pot, stove top or using stove top pressure cooker.

For pan frying the fritters, I am including two methods – using the pan fry on stove top or Air Fryer method.

To Make The Batter

In a mixing bowl, add all the dry ingredients. Mix in chopped cilantro leaves. Slowly add water while stirring the mixture to make sure there are no lumps. The consistency of the batter should be smooth dough.

Pour the batter into the greased pan. I used a 6 inch round steel container. To Proceed, choose one of the three different steaming options listed below.

Steaming Using Instant Pot

1. Put a cup of water in the main insert. Place a trivet in the main pot. Press SAUTE and let the water come to a boil.
2. Put the container of the batter on the trivet. Put the trivet in the main insert. Cancel SAUTE. Close the lid. Pressure Valve to SEALED position. Choose MANUAL for 6 Minutes at high pressure.
3. Once it finishes cooking, wait for 10 minutes and release leftover pressure.
4. Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan. It should come out easily.

Steaming using stove top pressure cooker

1. Put 1 cup of water in Pressure cooker and let it come to a boil. Place a trivet in the cooker. Put the batter container on the trivet. Close the lid.
2. Let it build pressure and get to a whistle. Shut the gas off after 2 whistles. Wait 5 minutes and release the pressure by lifting the whistle till all the steam is released. Open the lid and take out the cooked batter container.
3. Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in diagonal shapes and remove from the pan.

Steaming using stove top pot

1. Add 4 cups of water in the Big Pot in which your batter container can fit. Let water come to a boil while making the batter.
2. Place a trivet at the bottom, then place the batter container on it. Close the lid and cook for 15-20 mins or until the knife inserted comes out clean.
3. Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan.

* You can eat steamed kothimbir vadi as is. To make Crispy Kothimbir Vadi use either shallow fry method or Air Fryer method listed below.

Shallow Fry on the Stove Top :

1. Heat oil in a frying pan. Add cumin and sesame seeds and let them sizzle. Carefully put all the cut pieces into the pan. Let them sizzle for a few minutes. Turn them upside down and let them cook and crisp for another 5 minutes.
2. Remove the fritters on tissue paper so they absorb any excess oil. Garnish with additional cilantro leaves if desired and serve!

Air Frying Kothimbir Vadi

1. Place the steamed kothimbir vadi in a single layer on the air fryer basket. Spray some oil on them. Air Fry at 350 degree Fahrenheit 10-12 mins.
2. Midway through cooking, flip them upside down and spray some more oil on top. Vadis should become golden brown and crispy.

Serving Suggestions

Try this delicious recipe for kothimbir vadi. It’s flavorful, healthy and goes great with plenty of chutneys especially green chutney and even with tomato ketchup.

For scrumptious Indian vegetarian breakfast or brunch, serve this Kothimbir vadi along with other popular items like Bread Upma, Pohe, Misal Paav or Masala Oats Upma.  

I often make these savory air-fried fritters at home with leftover fresh coriander leaves. They’re crunchy and delicious. I’m partial to them with a cup of chai but Kothimbir Vadi taste equally great with a cold beer.

Street Food Inspired Indian Appetizer Recipes

Kothimbir vadi is delicious Indian snack/ appetizer loved by all. Indian street food scene is full of such vibrant and delectable recipes. Here are our favorites

• Delhi Style Samosa Chat
• Ragda Pattice
• Masala Boondi Chat
• Pav Bhaji
• Matar Chaat

Delicious Air Fryer Snack Recipes

• Zucchini Fritters
• Corn Fritters
• Crispy Fingerling Potatoes
• Fried Pickles
• Zucchini Fries
• Crispy Aloo Tikki

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Kothimbir Vadi - Cilantro Fritters - Air Fryer

Prajakta Sukhatme

Learn to make best Kothimbir Vadi or Cilantro Fritters using Instant Pot and air fryer. This vegan and gluten free recipe uses cilantro, chickpea flour and some delicious Indian spices. Make these delectable savory cakes for appetizer, snack, breakfast or side dish.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 15 mins

Course Appetizers

Cuisine Indian

Servings 3 cups

Calories 133 kcal

Ingredients

  

1x2x3x

For the batter

• ▢ 1 cup packed chopped cilantro leaves
• ▢ 1 cup chickpea flour besan / gram flour
• ▢ 2 Tablespoon Rice Flour
• ▢ 1 teaspoon cumin seeds
• ▢ 1 Tablespoon sesame seeds
• ▢ 1 teaspoon red chili powder
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon baking powder
• ▢ Salt to taste

For optional Oil Tampering:

• ▢ 1 Tablespoon cooking oil
• ▢ ½ teaspoon each cumin seeds and sesame seeds
• ▢ ½ teaspoon Turmeric powder

Instructions

 

To Make The Batter

• In a mixing bowl, add all the dry ingredients. Mix in chopped cilantro leaves. Slowly add water while stirring the mixture to make sure there are no lumps. The consistency of the batter should be smooth paste or soft dough.
• Pour the batter into the greased pan. I used a 6 inch round steel container. To Proceed, choose one of the three different steaming options listed below.

Steaming Using Instant Pot

• Put a cup of water in main insert. Place a trivet in the main pot. Press SAUTE and let the water come to boil.
• Put the container of the batter on the trivet. Put the trivet in the main insert. Cancel SAUTE. Close the lid. Pressure Valve to SEALED position. Choose MANUAL for 6 Minutes at high pressure. Once it finishes cooking, wait for 10 minutes and release leftover pressure.
• Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan. It should come out easily.

Steaming using stove top pressure cooker

• Put 1 cup of water in Pressure cooker and let it come to boil. Place a trivet in the cooker. Put the batter container on the trivet. Close the lid.
• Let it build pressure and get to a whistle. Shut the gas off after 2 whistles. Wait 5 minutes and release the pressure by lifting the whistle till all the steam is released. Open the lid and take out the cooked batter container. 
• Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in diagonal shapes and remove from the pan. 

Steaming using stove top pot

• Add 4 cups of water in the Big Pot in which your batter container can fit. Let water come to a boil while making the batter. Place a trivet at the bottom, then place the batter container on it. Close the lid and cook for 15-20 mins or until the knife inserted comes out clean.
• Let the pan cool down a bit. Run a knife through the side of the pan and cut the cooked batter in square or diagonal shapes and remove from the pan.
• * You can eat steamed kothimbir vadi as is. To make Crispy Kothimbir Vadi use either shallow fry method or Air Fryer method listed below.

Shallow Fry on the Stove Top :

• Heat oil in a frying pan. Add cumin and sesame seeds and let them sizzle. Carefully put all the cut pieces into the pan. Let them sizzle for few minutes. Turn them upside down and let them cook and crisp for another 5 minutes.
• Remove the fritters on tissue paper so they absorb any excess oil. Garnish with additional cilantro leaves if desired and serve!

Air Frying Kothimbir Vadi

• Place the steamed kothimbir vadi in a single layer on the air fryer basket. Spray some oil on them. Air Fry at 350 degree Fahrenheit 10-12 mins.
• Midway through cooking, flip them upside down and spray some more oil on top. Vadis should become golden brown and crispy.
• Garnish with additional cilantro leaves if desired and serve!

Notes

To Serve :

Serve the kothimbir wadi with ketchup, mint cilantro chutney or your favorite dip. A side of masala chai is perfect pairing.

Storage:

These fritters / savory cakes stay well in refrigerator for 5 days. You can freeze them for up to 3 months. You can eat them warm or cold. They are portable as well so can be used as a travel snack.

Nutrition

Serving: 1gCalories: 133kcalCarbohydrates: 14gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 204mgFiber: 3gSugar: 2g

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