How to make Crispy Spinach and Coriander Bites -

Kothimbir wadi is a well-loved Maharashtrian snack and here we have made it healthier with the addition of spinach

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Fresh spinach leaves, Fresh coriander leaves (ताज़ा हरा धनिया)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Crispy Spinach and Coriander Bites checkout Spinach With Raisins, Spinach, Feta and Tomato Samosa, Spinach and Cheese Fritters, Makai Sarson Samosa . You can also find more Snacks and Starters recipes like Bombil Fry Crispy Fried Coconut Prawns Apple Crisp Saffron Yogurt Loaf

Crispy Spinach and Coriander Bites

Crispy Spinach and Coriander Bites Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Crispy Spinach and Coriander Bites Recipe

  • Fresh spinach leaves , chopped 1 cup

  • Fresh coriander leaves , chopped 2 cups

  • Gram flour (besan 1 cup

  • Turmeric powder 1/2 teaspoon

  • Ginger-green chilli paste 1/2 teaspoon

  • Salt to taste

  • Dried mango powder (amchur) 1/2 to taste

  • Yogurt 2 tablespoons

  • Oil 2 tsps + to grease

  • Mustard seeds 1/2 teaspoon

  • Asafoetida (hing) 1/4 teaspoon

  • White sesame seeds (safed til) 1 teaspoon

  • Fresh coconut , scraped 1 tbsp + to garnish


Step 1

Heat 4 cups water in a steamer.

Step 2

Take coriander leaves in a mixing bowl, add spinach, gram flour, turmeric powder, ginger green chilli paste, salt, dried mango powder and yogurt and mix well. Add little water and mix well to make a dropping consistency mixture.

Step 3

Grease a thali with some oil. Transfer the mixture in it and rotate to spread. Tap the thali to level the mixture.

Step 4

Place the thali in the steamer and steam for 12-15 minutes on medium heat.

Step 5

Release the steamed mixture from sides of the thali with a palette knife and invert the thali on the worktop and let it cool slightly. Trim the edges and cut into square wadis.

Step 6

Heat 2 tsps oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, white sesame seeds and wadis and saute on low heat for 2-3 minutes. Flip and saute till evenly golden brown on both the sides. Add coconut and saute for few seconds. Switch the heat off.

Step 7

Transfer the wadis onto a serving platter, garnish with scraped coconut and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.