Katmir Vada – Cilantro Cubes

Rating: 4.00 / 5.00 (3 Votes)

Total time: 45 min



Finely chop the coriander leaves and put them in a large enough bowl together with the chickpea flour, yogurt, salt and chili pieces. Stirring at the same time, gradually add the water until the dough takes on a milk-like consistency. Tip the batter into a medium sized saucepan and place over a medium heat. Allow to rise gently for 15-20 minutes. While the dough is gradually thickening, stir regularly with a wide wooden spoon to prevent it from setting. The dough is ready when a blob of it solidifies on a cool work surface. Then fill the dough in a shallow cake pan 2.

5 to 5 cm high and cool for at least 15 minutes. Cut the firm dough into lozenges and fry the pieces in ghee in oil until golden brown. Remove and serve hot or cooled to room temperature with date tamarind chutney or peppermint chutney.

Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?

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