Ingredients:
1 cup gram flour (besan)
1 cup sorghum (jowar) flour
2 cups coriander leaves chopped finely
4 green chillies minced finely
2 flakes garlic minced finely
1/4 tsp. turmeric powder
1 tsp. sesame seeds
1/2 tsp. cumin seeds
1/4 cup oil or butter
oil to deep fry
Method:
- Mix all ingredients except oil to deep fry.
- Add very little water, knead into a slightly stiff dough.
- Shape into 5-6 six inch long cylindrical rolls, 1 inch thick.
- Put water in a steamer, place over heat to boil.
- Place rolls in the perforated section over water.
- Take care to keep centre vacant for steam circulation.
- Close lid, steam for 10-12 minutes.
- Keep aside for 10 minutes.
- Remove and cool in a large plate,
- Slice into 1/2 - 3/4 cm. rounds.
- Heat oil for deep frying.
- When hot, add a few rounds, fry till crisp and light golden.
- Drain, repeat for all rounds.
- Serve hot with green chutney, sauce, or tamarind chutney.
Making time: 30 minutes (excluding cooling time)
Makes: 20-25 rounds
Shelflife: 2 days. They also taste great cold, with hot tea or coffee.
Green Leafy Veg Index
