Hare Dhaniye Ke Wade

Ingredients 

• 2 medium bunches of fresh coriander leaves, finely chopped
• 1 cup gram flour
• 4 green chillies chopped
• ¼ teaspoon jaggery (gur)
• Salt to taste
• A pinch of soda bicarbonate
• ½ teaspoon turmeric powder
• Oil to deep fry 
• 1 banana leaf

Method

1. Keep aside about two tablespoons of chopped coriander leaves for garnish. Combine the remaining coriander leaves, green chillies, jaggery, salt, soda-bi-carbonate, turmeric powder, besan and oil.
2. Add water to make a medium-hard dough. Roll the dough into a cylindrical shape of two inches in diameter. Grease a banana leaf with a little oil and wrap the dough roll in it.
3. Heat sufficient water in a steamer and steam it for fifteen to twenty minutes or till done. Remove, cool and cut into one-centimetre slices. Heat oil in a kadai to moderate heat and deep-fry the steamed wade till crisp and light golden brown in colour.
4. Drain onto an absorbent paper. Serve hot, sprinkled with reserved chopped coriander leaves.

Nutrition Info