How to make Kothimbir Vadi -

One of the most popular Maharashtrian snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Oil (ऑइल)

Cuisine : Maharashtrian

Course : Snacks and Starters

Kothimbir Vadi

Kothimbir Vadi Recipe Card


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. 

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kothimbir Vadi Recipe

  • Gram flour (besan) 1 cup

  • Oil 3 tablespoons + for greasing and deep-frying

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Ginger-garlic paste 1 tablespoons

  • Fresh coriander leaves finely chopped 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Peanuts roasted and crushed 1/2 teaspoon

  • Salt to taste


Step 1

Take gram flour in a bowl. Add some water and whisk well.

Step 2

Heat 3 tablespoons oil in a non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and ginger-garlic paste and sauté for a minute.

Step 3

Add chopped coriander, chilli powder, turmeric powder, peanuts and salt, mix and cook for a minute.

Step 4

Add gram flour mixture, mix and cook till thick. Transfer in a round steel plate.

Step 5

Grease palms with some oil and spread the prepared mixture. Set aside to cool.

Step 6

Cut into cubes.

Step 7

Heat sufficient oil in a kadai. Deep-fry the cubes till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot.

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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.