Indian Cilantro and Chickpea Fritters
By: Sheri Wetherell
Published: December 5, 2013

These crispy Indian chickpea fritters, known as kothimbir vadi, are full of garlic, ginger, chili and flavorful spices but are quite easy to make. They're typically eaten as a snack but we think they'd make the perfect light lunch or dinner served alongside creamy lentils (dal).
Indian Cilantro and Chickpea Fritters
Submitted to Foodista by Crave Cook Click
	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
	Oil
	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 fritters hot with any chutney.