Kothimbir wadi - Cilantro leaf fritters

Eat with a cup of steaming chai - yummy!

• 
  
• 2 cups chickpea flour/besan
• 3 cups chopped coriander leaves
• 1 ½ cup water
• 1 tbsp rice flour
• 1 tsp turmeric powder
• 1 tsp cumin-coriander powder
• 8 garlic pods
• 1 inch ginger
• 8 green chillies
• Oil
• salt as per taste
• 1 tsp sugar

1. Wash the coriander leaves. Chop finely and keep aside. Make a paste out of garlic, ginger and chillies.
2. Sift the chickpea flour, salt and rice flour together
3. In a pan heat 3 TBs oil. Add cumin seeds, turmeric powder and ginger garlic chilli paste. Stir and add chopped coriander leaves. Sauté it for a minute. Add water and sugar and bring to a rolling boil. This is a good time to check for salt level. 
4. Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
5. Turn of the heat.
6. Grease a cookie tray. Dump the steamed dough onto the greased cookie sheet and pat it down into an even layer with a greased ziploc pag (to protect your fingers- you can use any brand!
7. Once it is cool, cut into squares.

     Heat oil in a frying pan and shallow fry the cut squares till nicely browned and crispy on the edges. 

     Serve with tamarind dipping sauce and steaming hot tea.