Best Kothimbir Vadi Recipe: Crispy Coriander Fritters

If you’ve ever tasted this iconic Maharashtrian snack, you know why it deserves a permanent place in your tea-time rotation. Kothimbir Vadi is a savory, herby fritter made with fresh coriander (kothimbir), besan (gram flour), and warming spices—steamed, sliced, and then shallow or air fried until golden and crisp. This recipe for kothimbir vadi is Vegan and gluten free.

These cilantro fritters are savory, light , low calorie and easy to make. I prefer to make them by steaming the batter, cutting it into pieces and then just tampering it with oil and spices instead of deep frying.

I love to serve these crispy munchies with Pumpkin Seeds Trail Mix , Roasted Poha Chivda and Rice Krispies Chivada along with Masala Chai Tea.

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.

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.

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 in English is 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.

Kothimbir Vadi 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. 

How to Make Kothimbir Vadi (Step-by-Step)

There are two components of this recipe. First one is to make the dough 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.

1. Prep and Make Kothimbir Vadi Dough

• Wash and finely chop a large bunch of coriander.
• In a bowl, mix coriander, besan, spices, sesame seeds, and chili–ginger–garlic paste.
• Add water little by little to form a thick, sticky dough—not runny like pakora batter.

Pro Tip: Your dough should be pliable and thick enough to hold shape when steamed.

2. Steam the Vadi

• Grease a steel plate or pan.
• Press the dough into it evenly, about ¾ inch thick.
• Steam for 15–20 minutes until a knife comes out clean.

Let it cool completely before slicing, or it will crumble.

3. Slice and Cook

Once cool, cut into squares or diamonds.

Frying Options:

• Deep Fry – golden crispy edges, traditional method.
• Shallow Fry – less oil, still crispy.
• Air Fry – healthiest; spray oil and cook at 200°C for 10 minutes.
• No-Fry – enjoy steamed for a lighter version.

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.

Recipe FAQs about Kothimbir Vadi

Street Food Inspired Indian 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

❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤

📖 Recipe

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

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Appetizers

Cuisine Indian

Servings 3 cups

Calories 133 kcal

Equipment

• Instant Pot
• Air Fryer

Ingredients

  

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 adjust per taste
• 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 dough

• 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.

Using Instant Pot Pressure Cooker for steaming the dough

• 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.

Using stove top pressure cooker for steaming the dough

• 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. 

Using stove top pot for steaming the dough

• 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.

Shallow Fry Kothimbir Vadi 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!

How to make Air Fryer 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. Serve warm.

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.

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PS : This recipe was originally published on June 27, 2018. It has been republished on June 20, 2025 with modified pictures and Instant Pot and Air Fryer cooking options.