Famous, favorite and familiar greens for any Indian! Name it and one can recite a range of recipes which are incomplete without coriander leaves. A very good source of Vitamin C and K, β-carotene (meets more than 100% of the RDA), and calcium (50% of the RDA). Furnishes folate also. Of course, a very low calorie green, available for use by all means.
Kothimbir wadi – (serves 4, 150 kcals/serving)
- 3 cups coriander leaves, chopped
- 2 cups besan
- ½ cup onion, fine chopped
- 1 clove garlic
- 3-4 green chillies
- A pinch turmeric powder
- ¼ tsp cumin seeds
- 1 tbsp oil
- Red chilly powder to taste
- Salt to taste
- For tadka –
- 2 teaspoon oil
- ½ tsp sesame seeds
- Coarsely grind green chillies and garlic together.
- Heat 1 tbsp oil in a non-stick pan and splutter cumin seeds.
- Then add chilly and garlic paste and sauté a bit.
- Add onion and sauté till it turns pink.
- Add salt (very little), turmeric, coriander leaves to the mixture and cook for a couple of minutes on medium flame. Pour it in a bowl and allow it to cool.
- Take besan, salt, turmeric, red chilly powder and the above mixture and make a hard dough with water.
- Roll this dough into a ½ inch thick roti and cut it into rectangle wadis.
- Steam the wadis in a steamer and then remove it off the flame.
- Garnish it with the tadka of sesame seeds and serve hot as it is or with tomato chutney.
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