Sunday, July 19, 2009

Kothimbiriche Cutlet ( Coriander Cutlet)

Serve: 6-7 medium cutlet
Time: 20 Minutes


1.5 Cup finely chopped Coriander leaves
1/2 Cup besan flour (Chick peas flour)
2 garlic cloves paste
1 tsp red chili powder
1 tsp cumin coriander powder
1/2 tsp turmeric powder
pinch of asofoetida
salt to taste


1. Mix well coriander leaves, besan flour, garlic paste and all dry ingredients.

2. Add water slow by slow to make dough. Make small balls.

3. On wet cloth, pat balls using hands and make cutlets.

4. In non-stick pan, grease some oil and shallow fry cutlet till golden crispy brown in medium low heat.

5. Serve hot with tomato ketchup.

1. While making dough add water carefully.

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