[Small Cilantro Patti]
2 cups very finely chopped Cilantro leaves
1/3 cup Chick-pea flour (Besan flour)
1 teaspoon Rice flour
1 teaspoon Cumin powder
1 1/2 teaspoon Red Chili powder
1/4 teaspoon Turmeric
1/2 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Yogurt
1 teaspoon Lime/Lemon juice
2 teaspoon Vegetable oil
1 teaspoon Black Mustard seeds
1/2 teaspoon Cumin seeds
2 teaspoon Sesame seeds
Pinch of asafetida
4-5 curry leaves
2 tablespoon Vegetable oil
Mix all dough ingredients in a large mixing bowl and knead it into a smooth firm textured dough. Shape the dough into a cylindrical roll, 6 inches long and 1 1/2 inch in diameter.
Steam the roll in a steamer for about 15 minutes.
Remove the steamed roll and let it cool off.
Then slice the roll into 12 even width pieces. [about 1/3 inch in width].
[These pieces are called “Wadies”]
Next step: Pan fry Kothimbir Wadi
Heat large size flat frying pan over medium heat for about 1 minute.
Add oil and let it coat the surface of the frying pan.
Add mustard seeds, cumin seeds, curry leaves, and asafetida to the pan.
Add sesame seeds 30 seconds later. Stir well and place all sliced ‘Wadies’ in the pan Let them pan fry for one minute on each side. Transfer ‘Wadies’ to a serving plate.
Serve them luke warm. Makes good spicy snack.