Ingredients:
1 large bowl washed coriander
1 cup gram flour (Chana Dal)
1 spoon Red Chilli Powder
1/2 tsp Carom seeds
Salt to taste1/4 tsp turmeric Powder
1/4 tsp Baking soda
Oil for frying
Recipe:
How to make Coriander flitter batter:
1. When choosing coriander leaves for this recipe, you should not take any part of its stem. Just pick the leaves.
2. Wash coriander leaves and press it in the newspaper / clean cloth and dry it in the shade.
3. Chop the coriander finely.
4. Add 1 cups of gram flour to it.
5. Add red chili powder, carom seeds, turmeric, baking soda and salt as per taste.
6. Add 1/2 cup water and make this batter firm.
How to steam batter
7. Divide this mixture into 4 to 5 parts.
8. Role each part on flat surface to make it pipe shape.
9. Spread the oil on a stainless steel sieve . Put all rolls on it.
10. In a large pot, take water at half of its size . Let it boil on high flame . Cover with lid while boiling. If you take water more thsn halfhof its size in a boiling pot, sieve we are going to put on a boiling pot may stick to it. Be careful.
11. Put sieve on boiled water and cover it.
12. After about 10 minutes, all coriander mixture rolls will cook nicely . In order to ensure that the batter is steamed, insert a knife in it. After extracting, knife should non-sticky. If batter comes out with knife, then it needs to be cook for a while.
13. Remove from boling pot after steameds completely. Let it cool doendfor 10 minutes. Cut steamed rolls into small pieces. It should not be cut very thin.
Frying coriander flitter
14. Heat oil for frying in a frying pan.
15. Fry coriander flitters on low flame.
16. When the green color of the flitter begins to become reddish, it should be removed from the oil.
17. Crispy coriander fliters are ready to eat.
18 . You can keep it for two days in air tight container .
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