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- Duration: 30 minutes
- Serves: 4 people
Spice Level: Low
Each family has its own recipe for making this dish. For a healthier option, reduce the amount of gram flour and add atta or jowar flour instead.
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Did you know that the whole coriander plant is edible? Yes, the leaves, stems, roots and seeds can all be utilized. A ground paste of the roots and stems add aroma and great flavour when added to a curry or chutney.
- Coriander leaves (hara dhania), washed and finely chopped (2 cups)
- Gram flour (besan) (1 cup)
- Water (1 cup)
- MTR Lal Mirch/Red Chilli Powder (1 tbsp)
- MTR Garam Masala (1/2 tbsp)
- MTR Dhaniya/Coriander Powder (1/2 tbsp)
- MTR Turmeric/Haldi Powder (1/2 tsp)
- Asafoetida (hing) (1/4 tsp)
- Ginger–garlic paste (adrakh-lasun) (1 tbsp)
- White sesame seed (safed til) (1 tbsp)
- Oil (for deep frying)
- Salt ( to taste)
- Rice flour (chawal ka atta) (1/4 cup)
- Groundnut (moongfali) powder (1/4 cup)
- Heat 2 tbsp oil in a pan, add asafoetida, ginger–garlic paste and cook for a minute.
- Add sesame seeds, MTR Lal Mirch/Red Chilli Powder, MTR Garam Masala, MTR Dhaniya/Coriander Powder and MTR Turmeric/Haldi Powder.
- Stir in the coriander leaves and mix for a few minutes.
- Add groundnut powder, gram flour, rice flour and salt, stir well.
- Add water and cook on medium flame until the flour absorbs the water. Stir consistently until a dough ball forms in the pan.
- Grease a deep dish or pan.
- Turn off the flame and remove the dough into the greased pan. When cool enough to touch, flatten the dough to make a half-inch thick pancake. Set this aside for 15 minutes.
- Remove the cooled dough onto an oiled surface and cut into 2-inch cubes.
- Deep fry the cubed pieces until reddish brown.
- Serve warm with your favourite chutney and chai.