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

How to Make Kothmir Vadi

• Mix all ingredients except oil to deep fry.
• Add very little water, knead into a slightly stiff dough.
• Shape into 5 - 6 inch long cylindrical rolls, 1 inch thick.
• Put water in a steamer, place over heat to boil.
• Place rolls in a perforated tray over water.
• Take care to keep center 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.
• They also taste great cold, with hot tea or coffee.