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Thursday 13 January 2011

Kothimbir wadi

coriander leaves flat patties
I had a bunch of coriander leaves fresh from my bro's farm. It was organic, fresh hence green so I did not want to store it in the fridge. I thought a nice crunchy accompaniment kothimbir vadi would be perfect for lunch.
                                            Kothimbir wadis before frying...

Ingredients
1bunch of coriander leaves
1/2 cup chana daL(Soak in 1-1/2 cup of water for 2-3 hrs)
3-4 garlic cloves,
1/2 inch ginger,
2 green chilies
salt to taste
 
Tempering
1tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1tsp turmeric powder

Method
  • Wash the coriander leaves thoroughly in water. Drain the water completely and pat dry.
  • Cut off the roots. Chop the leaves.
  • Grind the soaked DaL,green chilies,ginger,garlic in a grinder.( Do not add extra water other than the used for soaking the chana dal)
  • Heat oil in a pan. Add the tempering ingredients. Add  chopped coriander leaves. Stir well. Cover with lid for a minute on low flame.
  • Add salt to taste. Mix well.
  • Add ground paste of chana DaL. Mix and cover with a lid for a minute or two.
  • Stir with a spoon till the mixture turns into a soft dough.Take off the heat.
  • Grease a plate and transfer the contents. Pat with a wooden spatula or with a greased wati to spread the mixture while hot.
  • Mark into square pieces with knife.
  • Shallow fry when cooled or can be eaten as it is well cooked.
  • Fried wadis can be served with tomato ketchup.
Note
Normally chickpea flour is used but using chana dal/bengal gram makes the big difference in the taste. Try it!!!


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