Name: Punjabi Chole recipe by Ridhima Mohil at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 250 gms kabuli chana (white chick peas); 1 onion, chopped; 2 tomatoes, finely chopped or ground to puree; 5 cloves of garlic (lehsun), finely chopped; Piece of ginger (adrak), finely chopped; 3 green chillies, chopped; 1 cup washed and finely chopped coriander (dhania); 1 tsp lemon juice; 1 tsp chilli powder; 1 tsp coriander (dhania) powder; 1 tsp turmeric powder (haldi); 1 tsp garam masala; 1/2 tsp black pepper (kalimirch) powder

ABOUT Coriander Cutlet (Maharashtrian Kothimbir Vadi) RECIPE

A Maharashtrian snack also known as Kothimbir (Coriander) Vadi (cutlet). A side dish during Lunch/Dinner and also can be eaten as a snacks with Tea or as a starter for any occasion/party. This one is made with minimum oil so as to make it healthy against the conventional heavy oil usage.

Ingredients Serving: 6

1 large Bunch Coriander (approx 2 cups)
Rice Flour 2 tablespoons
Gram Flour/ Chana dal aata (1 cup)
Turmeric powder 1 teaspoon
Garam masala powder 1 teaspoon
Red chili powder 2 teaspoon
Olive Oil as per need
Salt as per taste

Instructions

Wash the coriander and chop as fine as possible.
In a bowl add the flours, chopped coriander, garam masala, turmeric powder, red chili powder and salt as per your taste.
Mix well, use hands to mix and knead. Keep adding a little water every time and roll it in a dough ball (make 2-3 rolled dough as shown in the snap so that they cook well).
Place the rolled dough in a vessel coated with a layer of oil from inside so that the dough does not stick to the vessel. Keep it in a steamer for 15 minutes on a low to medium flame.
The rolled balls will have a harder outer crust and a softer cooked inside once done. Allow it to cool.
Cut out in forms and shape as per your need and keep aside.
Heat Olive Pomace oil in a frying pan and shallow fry the cutlets till they are golden brown.
Alternatively place them in an Airfryer pre-heated at 180 degrees and cook for 20 minutes, flipping sides after 10 minutes.
Serve hot with sauce. Add some mint for garnishing. Relish the crunchy Coriander cutlets (Kothimbir wadi).

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