This crispy coriander snack looks simple… but the taste is an explosion
This crispy coriander snack looks simple… but the taste is an explosion 😳 is a medium Indian recipe that serves 4. 120 calories per serving. Recipe by Sutradhar on YouTube.
Prep: 20 min | Cook: 20 min | Total: 50 min
Cost: $2.64 total, $0.66 per serving
Ingredients
- 2 cups Fresh Coriander Leaves (packed, washed and roughly chopped)
- 1 cup Gram Flour (also called besan, sifted)
- 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat if desired)
- 1 inch Fresh Ginger (peeled and roughly chopped)
- ½ tsp Turmeric Powder (for color and subtle earthiness)
- ½ tsp Red Chili Powder (adjust to taste)
- ½ tsp Cumin Seeds (optional, for aroma)
- 1 tsp Salt (or to taste)
- 2 tbsp Water (as needed to bind the dough)
- ½ cup Vegetable Oil (for shallow frying, use a high‑smoke‑point oil)
Instructions
Prepare the Coriander
Wash the coriander leaves thoroughly, shake off excess water and roughly chop them.
Time: PT5M
Blend the Aromatics
In a blender, combine the chopped coriander, green chilies, ginger and 2 tbsp water. Pulse until you get a coarse, slightly wet paste.
Time: PT3M
Make the Dough
Transfer the paste to a mixing bowl. Add gram flour, turmeric, red chili powder, cumin seeds, and salt. Mix with a spoon until a thick, non‑sticky dough forms. If the dough feels too dry, add a little water (1‑2 tbsp) and knead briefly.
Time: PT5M
Steam the Dough
Grease the shallow steaming tray with a few drops of oil. Spread the dough evenly (about ½‑inch thick). Bring water to a boil in the steamer pot, place the tray inside, cover tightly and steam for 12‑15 minutes until the surface is set and a toothpick inserted comes out clean.
Time: PT15M
Temperature: 100°C
Cool and Cut
Remove the tray from the steamer and let the steamed cake cool for 5 minutes. Once firm, transfer to a cutting board and cut into diamond‑shaped pieces (about 2 inches on each side).
Time: PT5M
Fry the Diamonds
Heat ½ cup oil in a frying pan over medium‑high heat until it reaches ~350°F. Gently slide the diamond pieces into the oil, fry 2‑3 minutes per side until golden brown and crisp.
Time: PT5M
Temperature: 350°F
Drain and Serve
Using a slotted spoon, lift the fried vadi onto paper towels to drain excess oil. Serve hot as a snack or accompaniment to chutney.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten‑Free (if certified besan)
Allergens: None (besan is gluten‑free but check for cross‑contamination)
Ingredient Substitutions
- Instead of Fresh Coriander Leaves: Flat‑leaf parsley (different flavor)
- Instead of Gram Flour: Chickpea flour
- Instead of Green Chilies: Jalapeño (different heat)
- Instead of Fresh Ginger: Ground ginger (¼ tsp)
- Instead of Turmeric Powder: Saffron (expensive)
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Cumin Seeds: Ground cumin (¼ tsp)
- Instead of Salt: Sea salt
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Blender or Food Processor
- Mixing Bowl
- Steamer Pot or Large Saucepan with Lid
- Shallow Steaming Tray
- Knife
- Cutting Board
- Frying Pan
- Slotted Spoon or Tongs
- Plate
- Paper Towels
Critical Steps — Do Not Skip
- Ensuring the dough is thick enough before steaming
- Steaming until fully set (no raw flour taste)
- Maintaining oil temperature around 350°F for crisp exterior
Chef Tips from the Video
- Use the freshest coriander possible – the flavor fades quickly.
- Add a pinch of asafoetida (hing) to the dough for extra depth if you like.
- For extra crunch, dust the cut diamonds lightly with a thin layer of gram flour before frying.
Troubleshooting
Dough is too wet and spreads during steaming.
Add 1‑2 tbsp more gram flour until the mixture holds together without dripping.
Steamed cake is crumbly and falls apart when cutting.
Steam a little longer (up to 18 minutes) and ensure the dough is thick enough before steaming.
Fried vadi is soggy, not crisp.
Make sure oil is at 350°F; if oil is too cool, fry longer at a slightly higher temperature or drain longer on paper towels.
Storage
Refrigerator: Store unfried steamed cake in an airtight container for up to 2 days. Re‑heat and fry before serving.
Freezer: Freeze unfried pieces in a single layer, then transfer to a zip‑top bag; keep for up to 1 month. Thaw in fridge before frying.
Room temperature: Fried vadi can stay at room temperature for up to 4 hours in a covered dish; after that they lose crispness.
Make-Ahead Tips
- Steam the dough a day ahead, refrigerate, and fry just before serving.
- Cut the diamonds and freeze them raw; fry from frozen for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of Coriander Besan Diamond Vadi in Indian cuisine?
Coriander Besan Diamond Vadi is a home‑style snack from North India that showcases the abundant use of fresh cilantro in seasonal cooking. It originated as a clever way to preserve excess coriander by turning it into a flavorful, portable fritter that can be enjoyed any time of day.
What are the traditional regional variations of coriander‑based vadi in Indian cuisine?
In Gujarat, a similar snack called "dhaniya vadi" is often baked instead of fried and may include sesame seeds. In Maharashtra, the dough may be mixed with rice flour for a lighter texture. The core idea—coriander plus gram flour—remains the same across regions.
How is Coriander Besan Diamond Vadi traditionally served in Indian households?
It is typically served hot as an evening snack (chaat) with green chutney or tamarind sauce. In some families it accompanies a cup of chai, while in festive settings it appears on a snack platter alongside other fried delights.
During which occasions or celebrations is Coriander Besan Diamond Vadi commonly prepared in Indian culture?
The dish is popular during the monsoon season when fresh coriander is abundant, and it often appears at family gatherings, festivals like Navratri, and as a street‑food offering at fairs.
What authentic ingredients give Coriander Besan Diamond Vadi its distinctive flavor compared to regular pakoras?
The generous amount of fresh coriander leaves provides a bright, herbaceous taste, while the gram flour creates a nutty base. The combination of turmeric, chili powder, and a hint of cumin adds depth that regular onion pakoras lack.
What other Indian dishes pair well with Coriander Besan Diamond Vadi?
It pairs nicely with tangy mint‑coriander chutney, sweet tamarind sauce, or a simple yogurt raita. For a fuller meal, serve alongside dal, rice, or a light vegetable sabzi.
What are the most common mistakes to avoid when making Coriander Besan Diamond Vadi at home?
Common errors include using too much water in the dough, under‑steaming the cake, and frying at a temperature that is too low. Each of these leads to a soggy, crumbly, or greasy final product.
Why does this Coriander Besan Diamond Vadi recipe steam the dough before frying instead of frying the raw mixture directly?
Steaming sets the dough, giving it a firm interior that holds the diamond shape and prevents it from falling apart in the oil. It also reduces the frying time, resulting in a crisp exterior while keeping the inside soft and moist.
Can I make Coriander Besan Diamond Vadi ahead of time and how should I store it?
Yes. Steam the dough, let it cool, cut into diamonds and refrigerate for up to 2 days. Fry the pieces just before serving for maximum crunch. You can also freeze the raw diamonds for up to a month.
What does the YouTube channel Sutradhar specialize in?
The YouTube channel Sutradhar focuses on Indian home‑cooking tutorials that highlight clever ways to use everyday ingredients, often turning leftovers or abundant produce into tasty, easy‑to‑make dishes.
How does the YouTube channel Sutradhar's approach to Indian cooking differ from other Indian cooking channels?
Sutradhar emphasizes minimal equipment, quick techniques, and resourceful recipes that reduce waste, whereas many other channels focus on elaborate, restaurant‑style preparations. The channel’s style is practical, budget‑friendly, and rooted in traditional home kitchens.
Last updated: September 6, 2026
