2 cups chickpea flour/besan
2 cups chopped coriander leaves
1 ½ cup water
1 tbsp rice flour
1 tsp turmeric powder
2 tsp cumin seeds
8 garlic pods
1 inch garlic
8 green chillies
salt as per taste
Wash the coriander leaves. Chop and keep them aside.
Make a paste out of garlic, ginger and chillies.
In a bowl mix chickpea flour, rice flour and salt with water.
In a pan heat oil.
Add cumin seeds, turmeric powder and ginger garlic chilli paste.
Stir and add chopped coriander leaves. Sauté it for a minute.
Now add chickpea flour mixture and stir continuously. Stir until mixture becomes thick.
Turn of the heat.
On a silver foil, spread the chickpea coriander leaves mixture. Spread mixture evenly and pat with fingers.
Let it cool down. Cut into square shaped pieces.
Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
Serve it hot with any chutney.