This recipe appears in:Beyond Curry: Cilantro Fritters (Kothimbir Wadi)
Note: Depending on the fineness of the chick pea flour, you may need to add more or less water. Try adding a few tablespoons of water at a time to gauge consistency. You need to get to a pancake-batter consistency.
Coriander leaves are a more fragrant option than cilantro and give this dish tons of taste.
The steamed coriander/cilantro cake can be cut into squares and refrigerated for up to a week and fried whenever needed. And if you're trying to avoid fried stuff, you can eat the steamed cake as is-it's just as delicious.
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- 1 cup chickpea flour
- 2 cups fresh cilantro leaves and tender stems, roughly chopped
- Kosher salt
- 1 teaspoon red chilli powder
- 1/4 teaspoon asafoetida
- 1/4 teaspoon turmeric powder
- 2 tablespoons roasted and crushed peanuts
- 1/2 cup water (plus more)
- 2 tablespoons vegetable oil, divided
In a bowl mix chickpea flour, cilantro leaves and stalks, a pinch of salt, red chilli powder, asafoetida powder, turmeric powder, and peanuts. Slowly pour in the water and keep stirring with a fork or whisk until a thick batter forms.
Spread 1 teaspoon oil over a microwave-safe glass bowl or plate. Transfer mixture to it and cover with a lid or overturned microwave-safe bowl. Microwave it for 4 minutes on high with the lid on. Alternatively, place the plate on a bamboo steamer set over simmering water and steam for 10 to 12 minutes until firm.
Transfer the steamed cake to a cutting board and cut into 1 inch squares, bars or diamond shapes.
Heat remaining oil in a medium non-stick skillet ober medium heat until shimmering. Slide in the fritters gently and fry until crisp on the outside, about 30 seconds on each side. Serve with spiced tomato sauce or with green chutney as a snack.