Coriander Cutlet (Maharashtrian Kothimbir Vadi)

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).