Kothimbir Wadi

Ingredients

•     4 Bunches of Coriander
•     2 cups Chickpea Flour
•     4 Green Chiilies
•     4 cloves of Garlic
•     1 tsp Cumin Seeds
•     1/4 tsp Turmeric powder
•     1 tbsp Sesame Seeds
•     Pinch of Baking Soda

Method

1.     Separate out coriander leaves from it stem.
2.     Then wash coriander leaves and drain off all excess water from it.
3.     After coriander leaves are dried off, chop them finely.
4.     Put together garlic, chillies, cumin seeds in to the blender and grind to make a coarse paste.
5.     In to chopped coriander leaves add besan, baking soda, chilli paste, turmeric powder, sesame seeds and mix well.
6.     Add spoonful of water at a time to make it in to soft dough.
7.     After dough is formed, divide that in 2 equal balls.
8.     And roll that in to oblong shape.
9.     Put the coriander rolls into the pressure cooker without wistle and steam them for 20 mts.
10.     After 20 mts, take out the steamed roll and allow them to cool down.
11.     After it cools, cut them in to small 1/4" discs.
12.     Shallow fry or deep fry Kothimbir Wadi as per your choice.

Tips

1.     Adding Baking Soda gives a crisp to the wadis
2.     You can freeze these wadis and it stays good up to 3 months.