Kothimbir Vadi's

Kothimbir Vadi's  -  Shobana Rao

Ingredients:

Dhania Patti (Coriander leaves), 2 tightly packed cups
Besan (Gram flour), 2 cups
Green chillies,3- 4
Lehsun (Garlic cloves), 4
Jeera (Cumin seeds), 1 tsp
Haldi , (Turmeric powder), 1/4 tsp
Til, (Sesame seeds), 1 tbsp
Baking soda, a pinch
Salt, to taste
Oil, for frying

Method:
Remove the coriander leaves from their stems
Next, wash the coriander leaves in several changes of water and pat them dry.
Chop the coriander leaves fine once they are fully dried and keep aside
Grind together green chillies, garlic cloves, cumin seeds and salt to a coarse paste. Keep aside.
Add besan, baking soda, the ground chilli paste, turmeric powder and sesame seeds to the chopped coriander leaves. Mix them well.
Add water in small quantities to make this into a soft dough
Now divide the dough into two equal parts and make them into rolls of cylindrical shape
Steam these rolls in a steamer/pressure cooker for about 20 minutes without putting the weight
Remember these rolls will swell to beyond their original size as they get cooked
Check that the rolls have been fully cooked by piercing a toothpick or skewer. It should come out clean when fully cooked.
Remove the rolls and let them cool.
Slice the rolls into 1/4 inch pieces
Heat oil in a kadhai and deep fry them.
As an alternative, you can shallow fry them on a tawa as I have done,
Serve hot with ketchup or chutney