Serious Eats: Recipes
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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!