Ingredients:

• 4 bunches – fresh coriander leaves/ cilantro, medium
• 4-5 – Green chillies
• Turmeric powder – 1/2 tsp
• 1 cup – gram flour (besan)
• 2 tbsp – oil
• 1 tsp – Jaggery (grated) (optional)
• Salt to taste

Method:

1. Clean, wash and chop coriander leaves.
2. Reserve two spoons for garnish.
3. Finely chop green chillies.
4. Combine chopped coriander leaves, green chillies, jaggery, salt, turmeric powder, gram flour and oil.
5. Add enough water to make a thick batter.
6. Ensure that the consistency is not too thin.
7. Pour the batter onto a greased plate.
8. Steam on high for 15 to 20 minutes or till cooked.
9. Check by inserting a knife into wadi, if it comes out clean it is cooked.
10. Remove, cool and cut into one-inch cubes.
11. Heat oil and deep fry / shallow fry till golden brown.
12. Keep on tissue/ kitchen towel.
13. Serve hot, garnish with chopped coriander leaves.

Recipe courtesy of Manshree Gharat