Kothimbeer Wadi (Coriander Leaves)

This is a maharashtrian snack. It is also eaten on special occassions. You will definitely like the taste of this as it is spicy, tangy very chatpata kind of  dish.

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  1. Coriander Leaves (A bunch of Kothimbeer) – 1 big (finely chopped)
  2. Garam Masala (Indian) – 3 tbsps
  3. Tamarind  (Chincha) – lemon size ball
  4. Jaggery (Gul) – lemon size ball
  5. Green Masala (Indian) – 1 tbsp
  6. Chilli Powder (Tikhat) – 3 tbsps
  7. Coriander Seeds (Dhane) + Cumin Seeds (Jeera) Powder – 1 tbsp
  8. Onion Sliced (Kanda) – 1 (Fried)
  9. Sesame Seeds (Til) – 1 tspn
  10. Carom Seeds (Ova) – 1/2 tspn
  11. Turmeric Powder (Halad) – 1 tspn
  12. Salt to taste
  13. Oil as needed (Frying)
  14. Gram Flour (Besan/chanyachya daliche pith) – as needed

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  1. In a small bowl half filled with water soak  jaggery + tamarind for half an hour.
  2. Take all ingredients except gram flour in a big bowl and mix well.
  3. Now add gram flour to this mixture till it becomes thick. (soft dough not very hard)
  4. We should make loaf of this soft dough and steam it in a pressure cooker for 10 – 15 min.
  5. After steaming slice the loaf in equal portions. (not very thick/not very thin)
  6. Heat oil (shallow fry) in a griddle (tawa) and fry till they turn golden brown.
  7. Serve hot with chutney.


To make a tomato rose, remove the skin in one continuous strip about 1 cm/1/2 inch wide. With the flesh side inside, curl it from the base end, forming a flower shape.

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