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
Separate out coriander leaves from it stem.
Then wash coriander leaves very and and drain off all excess water from that.
After coriander leaves are dried off, chop them finely.
Put together garlic, chillies, cumin seeds in to blender and grind to make coarse paste.
In to chopped coriander leaves add besan, baking soda, chilli paste, turmeric powder, sesame seeds and mix well.
Add spoonful of water at a time to make it in to soft dough.
After dough is formed, divide that in 2 equal balls.
And roll that in to oblong shape.
Put coriander rolls in to pot and steam them for 20 mts.
After 20 mts, take out the steamed roll and allow them to cool down.
After that cools off, cut them in to small 1/4" discs.
Shallow fry or deep fry Kothimbir Wadi as per your choice.
Tips
Add small amount of besan and water at a time.
You can freeze these vadis and it stays good up to 3 months
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