Kothimbir Vadi Waffle

This is a protein-packed savoury take on Indian waffles. These require minimal oil as Kothimbir vadi is usually deep-fried. We all know that this recipe hails from the western states of India, Maharashtra. This delicious snack is prepared using very basic Indian staple ingredients like gram flour, fresh coriander leaves and spices and usually served as a snack with tea, coffee, chutneys and tomato Sauce. My inspiration for this recipe is my kids. Most of the kids are picky eaters & a mother’s life revolves around deciding, what has to be cooked so kids eat. Well, I came up with the concept – Pair new foods with old favourites. So, I prepare my traditional recipes with a twist but serve them in a fun way to make their eating experience fun & satisfactory experience for me as a Mother.


  • Besan/Gram Flour – 1 Cup (Normal Grocery Store Flour)
  • 1 Cup or More – Coriander Leaves Finely Chopped
  • 1 Tbsp Semolina
  • 2 Tbsp Ground Peanut (Optional)
  • Salt to Taste
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • Oil – (Fortune Sunflower Oil)
  • 1 Tsp Mustard and Cumin Seeds
  • Pinch Baking Soda
  • 1 Tbsp Ginger-Garlic-Chilli Paste (Homemade)
  • Pinch Carom Seeds-Ajwain (Optional)


Prep: 10 minutes
Cooking: 10 minutes

  1. In a bowl combine coriander leaves, gram flour, semolina, peanut powder, salt, red chilli and turmeric powder, ajwain and ginger-garlic paste.
  2. Add water little by little and make a pancake/Chilla consistency batter.
  3. Heat very little oil in a pan, add mustard and cumin seeds.
  4. Once they pop add tempering in a batter. Mix well and leave it 5 minutes. Add baking soda and whisk vigorously.
  5. Heat a waffle machine.
  6. With a brush apply little oil on both waffles plate.  (This is optional, as my waffle machine is non-stick it doesn’t require brushing of oil). Pour the batter into the waffle plates.
  7. Let the waffles cook for at least 4-5 minutes or until nicely golden.
  8. Remove it from the waffle maker. Serve hot with chutney or sauce.
  9. For a variation, you can use garlic and red chilli chutney or coconut chutney.