Crispy Delight: How to Make Authentic Kothmir Wada at Home

Looking for a quick, crispy, and flavorful tea-time snack? Say hello to Kothmir Wada—a traditional Maharashtrian delight made with fresh coriander (kothmir), spices, and gram flour. These deep-fried fritters are not only aromatic but also incredibly satisfying, especially when paired with a cup of hot chai or tangy chutney. Let’s dive into this simple yet delicious recipe.

What is Kothmir Wada?
‘Kothmir’ means coriander in Marathi, and ‘Wada’ refers to a fritter or patty. Kothmir Wada is made primarily with coriander leaves mixed with besan (gram flour), spices, and a few other ingredients to form a dough. This dough is shaped into small balls and deep-fried until golden brown. It’s a popular street-style snack in Maharashtra.

Ingredients:
●    1 bunch of fresh coriander leaves (finely chopped)

●    1 cup besan (gram flour)

●    2 tablespoons rice flour (for extra crispiness)

●    2-3 green chilies (finely chopped)

●    1 inch ginger (grated)

●    3-4 cloves garlic (crushed or grated)

●    1 teaspoon cumin seeds

●    1/2 teaspoon turmeric powder

●    1 teaspoon red chili powder

●    1 teaspoon ajwain (carom seeds)

●    Salt to taste

●    Water (as needed)

●    Oil (for deep frying)

Method:
1.    Prepare the mixture:
 In a large mixing bowl, combine finely chopped coriander, green chilies, ginger, garlic, cumin, ajwain, turmeric, and red chili powder. Mix well.

2.    Add flours:
 Add besan and rice flour to the coriander mix. Sprinkle salt and mix everything with a light hand.

3.    Form the dough:
 Gradually add a little water—just enough to bind everything together into a stiff dough. Avoid adding too much water, as the wada mixture should be thick and hold shape.

4.    Shape the wadas:
 Grease your palms and shape small portions of the dough into round balls or flat discs.

5.    Deep fry:
 Heat oil in a deep kadhai or frying pan. Once hot, carefully drop the wadas into the oil in small batches. Fry on medium flame until they turn crispy and golden brown.

6.    Drain excess oil:
 Remove the wadas using a slotted spoon and place them on a kitchen towel to drain excess oil.


Serving Suggestions:
Serve hot Kothmir Wadas with:
●    Green chutney

●    Sweet tamarind chutney

●    A hot cup of masala chai


Tips for Best Taste:
●    Don’t make the batter too watery; a firm dough gives crispier results.

●    You can add sesame seeds for extra crunch.

●    Leftover wadas can be reheated in an air fryer or tawa for a crispy second serve.


Conclusion:

Kothmir Wada is not just a snack; it's a burst of flavor in every bite. Whether it’s the rainy season or a cozy winter evening, these crunchy delights never fail to impress. Try this recipe at home and experience a slice of Maharashtra on your plate!

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