How to make Kothimbir Wadi - Traditional Maharashtrian snack

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh coriander leaves , Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Snacks and Starters

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Snacks and Starters recipes like Pizza Quesadillas, Benguni, Banana French Toast , Nimki.

Kothimbir Wadi Recipe Card

Kothimbir Wadi

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kothimbir Wadi Recipe

  • Fresh coriander leaves chopped 2 cups

  • Gram flour (besan) 1 cup

  • Green chillies chopped 5

  • Yogurt 2 tablespoons

  • Salt to taste

  • Turmeric powder 1 teaspoon

  • Jaggery (gur) grated 1 1/2 teaspoons

  • Oil 2 tablespoons

  • Sesame seeds (black) 1/2 teaspoon

  • Asafoetida a pinch

  • Mustard seeds 1/2 teaspoon

  • Scraped coconut 2 tablespoons


Step 1

Heat four cups water in a steamer. Mix together the coriander leaves, green chillies, gram flour, yogurt, salt, turmeric powder and jaggery in a bowl.

Step 2

Add sufficient water to make a thick batter, ensuring that the consistency is not too thin. Adjust salt.

Step 3

Pour the batter into a greased plate that is at least one and half inches deep or a tray measuring approximately six inch x six inch x one and a half inch.

Step 4

Place it in the steamer and steam on high heat for fifteen to twenty minutes or till firm and cooked.

Step 5

Check by inserting a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into one-inch diamonds.

Step 6

Heat the oil in a small non stick pan and add the sesame seeds, asafoetida and mustard seeds. When they splutter add the wadi and fresh coconut. Toss well. Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.