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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the coriander leaves finely.
Combine the chopped coriander with the besan in a large mixing bowl.
Add salt, turmeric powder, red chilli powder, and ajwain. Mix well to season evenly.
Blend green chillies, ginger, and garlic into a coarse paste. Add to the coriander-besan mixture and mix thoroughly.
Gradually add water to form a dough that is firm enough to hold its shape but not too dry.
Shape the dough into a loaf.
Steam the loaf for about 20 to 25 minutes until cooked through; a toothpick or knife inserted in the centre should come out clean.
Remove the loaf from the steamer and let it cool completely.
Slice the cooled loaf into pieces of the desired thickness.
Heat oil in a pan and shallow fry the slices until golden brown and crispy on both sides. Drain on paper towels.
Garnish with sesame seeds and serve with fried green chillies on the side.
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Ensure the dough is not too dry to prevent it from crumbling during steaming.
Adjust the amount of green chillies according to your spice preference.
Can I use any other flour instead of besan?
Besan is essential for the authentic taste and texture of Kothambir Vade, but you can experiment with other flours if needed.
How do I know when the loaf is fully steamed?
A toothpick or knife inserted in the centre should come out clean when the loaf is fully steamed.
Can I make the dough in advance?
Yes, you can prepare the dough in advance and refrigerate it for up to a day before steaming.
What oil is best for shallow frying?
Use any neutral oil with a high smoke point, such as vegetable or canola oil, for shallow frying.
How do I store leftovers?
Store leftover vade in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to restore crispiness.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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