Air Fryer Kothimbir Vadi – Rachna cooks

This is a delicious Indian snack called Kothimbir vadi or cilantro cakes. It is a Maharashtrian specialty savory dense cake that uses a lot of fresh cilantro or coriander leaves.

Traditionally, these cakes are steamed and then shallow fried or deep fried in the pan. Making them in the air fryer makes them less greasy and uses way less oil. 

It is a perfect tea-time snack that is filling and healthy. You can also serve it as an appetizer. Pair it with green chutney or ketchup.

If you enjoy air fried Indian snacks, you might also like air fryer whole moong pakode, air fryer gobi 65, rajma cutlets and cabbage pakoda.

Ingredients

Cilantro Leaves: Fresh cilantro leaves are the main ingredient in this recipe. Kothimbir is cilantro in Marathi.

Chickpea Flour: This is used to form the dough. It holds everything together and gives that soft texture after steaming.

Rice Flour: Optional, but helps make the vadi crispier.

Spices: Turmeric, red chilli powder, ground coriander, hing (asafoetida) and sesame seeds add warmth and depth of flavour.

Lemon Juice: It is added to balance the flavours.

Ginger and Green Chilli: They add flavour to the wadis. You can skip green chilli if you so prefer.

Oil: Just a little is used for brushing to get for browning in the air fryer.

Instructions

In a mixing bowl, combine the chopped coriander leaves with chickpea flour and rice flour.  green chilli, ginger paste, turmeric, red chilli powder, sesame seeds, hing, lemon juice and salt.

Gradually add just enough water (about ¼th cup) to make a thick dough. It should hold together when pressed, not runny.

Grease a small plate or cake tin and spread the mixture evenly, about half an inch thick. Steam for 6-10 minutes on medium heat until a knife inserted comes out clean. Let it cool completely.

Once cooled, cut the steamed vadi into squares or diamonds.

Preheat the air fryer at 180C or 360F for 3 minutes. Brush the vadi pieces with a little oil and place them in the air fryer basket in a single layer.

Air fry at 180C or 360F for 8–10 minutes, flipping halfway and applying oil on the other side, till golden and crisp.

Serve kothimbir vadi or savory cilantro cakes  hot with chutney or sauce of choice. They are so good that they will be gone in minutes.

You can also pan fry these (shallow fry or deep fry) after steaming and then serve.

Expert Tips

1. Dry cilantro leaves well before using.  If they are wet, your dough will be very wet.

2. Don’t skip the steaming step as it helps the vadi hold its shape while air frying.

3. You can prep by making and steaming the vadi ahead of time. Just cut and air fry when you are ready to eat.

4. Add ¼ tsp. Baking soda or ½ tsp. Eno if you want your kothimbir wadis to be fluffier. These are denser inside and crisp outside.

5. You can add other greens like parsley, spinach and methi or fenugreek leaves to the dough as well for variety. Even grated carrots is nice here. 

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