Kothimbir Vadi | Coriander Leaves Fritters | Video
Make this crispy and delicious snack when coriander leaves are plentiful. Perfect with a cuppa!
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Servings
Ingredients
- ½ inch fresh ginger peeled and chopped
- 1 large garlic clove chopped
- 1 -2 large green chilies chopped
- 1 and ½ cups chopped coriander cilantro leaves, leaves only
- 1 cup chickpea flour besan
- ¼ cup rice flour
- ¼ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground coriander coriander powder
- ½ teaspoon red chili powder
- ⅛ teaspoon baking soda
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- Salt to taste
- Water to make batter
- 2 tablespoons oil
Instructions
- Place ginger, garlic and green chilies in a food processor. Process to a smooth paste. Set aside.
- Place ginger-garlic-chili paste, coriander (cilantro) leaves, chickpea flour, rice flour, baking soda and white sesame seeds in a large bowl. Season with salt. Add water little by little to make smooth batter.
- Pour batter into a greased plate or container.Sprinkle with black sesame seeds.
- Transfer to a steamer, and cook for 15-18 minutes. Leave to cool. Cut into cubes. Remove from plate. Set aside.
- Meanwhile heat oil in a frying pan over medium heat. Arrange the coriander cakes in a single layer in the pan. When one side is brown and crispy, flip over to brown the other side. Remove from pan. Drain on paper towel.
- Serve immediately.
Video
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 24g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 212mg | Fiber: 4g | Sugar: 4g