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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe for kothimbir wadi is a delightful snack that pairs perfectly with green chutney or a cup of chai. The combination of besan, rice flour, and spices creates a flavorful and crispy treat. The process involves steaming and frying, making it a unique and satisfying dish. Follow these steps for a perfect result every time!
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In a bowl, mix chopped coriander, besan, rice flour, ginger-garlic paste, green chilies, and all dry spices. Add salt, sugar, sesame seeds, and oil.
Mix all the ingredients first. Then add water little by little and knead into to a thick dough. Ensure it is not watery. The dough should be semi hard.
Grease a plate and shape the dough into cylindrical shape evenly. This measurement is for single cylindrical piece.
Steam for 20-25 minutes on medium flame.
Insert a knife to check if it comes out clean. If it does, it's done.
Let it cool completely. You can even make this a day before and fry next day or whenever you want to consume.
Cut evenly . Thickness should be 1/2 inch .
Deep fry on medium heat until golden brown and crispy. Alternatively, you can shallow fry or air fry for a healthier option.
Serve hot with green chutney or ketchup. Tastes best with Dal Rice.
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Always use fresh, finely chopped coriander, thick stems can make it bitter.
Do not add too much water to the mixture. Dough should be semi hard.
Rice flour makes the wadi extra crispy so don't forget.
Cool the steamed mixture completely before cutting. This ensures the wadi doesn't break.
Fry on medium heat for even crispness. For extra crunch, fry twice (light fry first, then refry for 1 minute before serving).
Can I use any other flour instead of rice flour?
Rice flour is recommended for its crispiness, but you can try substituting it with cornflour or semolina for a similar texture.
Why are my wadis breaking while cutting?
You didn’t let it cool completely after steaming. Always cool fully before cutting.
Can I make this recipe gluten-free?
Yes, this recipe is already gluten-free as it uses besan and rice flour.
Why does it taste slightly bitter?
Use tender coriander leaves and add a little sugar to balance the taste.
Can I store the wadi for later use?
Yes, you can store the steamed wadi in an airtight container in the refrigerator and fry them when needed. Remains fresh for a week if properly stored.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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