This crispy coriander snack looks simple… but the taste is an explosion 😳

Ingredients

• 2 cups Fresh Coriander Leaves (packed, washed and roughly chopped)
• 1 cup Gram Flour (also called besan, sifted)
• 2 pieces Green Chilies (slit lengthwise, seeds removed for less heat if desired)
• 1 inch Fresh Ginger (peeled and roughly chopped)
• ½ tsp Turmeric Powder (for color and subtle earthiness)
• ½ tsp Red Chili Powder (adjust to taste)
• ½ tsp Cumin Seeds (optional, for aroma)
• 1 tsp Salt (or to taste)
• 2 tbsp Water (as needed to bind the dough)
• ½ cup Vegetable Oil (for shallow frying, use a high‑smoke‑point oil)

Instructions

1. Prepare the Coriander

   Wash the coriander leaves thoroughly, shake off excess water and roughly chop them.

   Time: PT5M

2. Blend the Aromatics

   In a blender, combine the chopped coriander, green chilies, ginger and 2 tbsp water. Pulse until you get a coarse, slightly wet paste.

   Time: PT3M

3. Make the Dough

   Transfer the paste to a mixing bowl. Add gram flour, turmeric, red chili powder, cumin seeds, and salt. Mix with a spoon until a thick, non‑sticky dough forms. If the dough feels too dry, add a little water (1‑2 tbsp) and knead briefly.

   Time: PT5M

4. Steam the Dough

   Grease the shallow steaming tray with a few drops of oil. Spread the dough evenly (about ½‑inch thick). Bring water to a boil in the steamer pot, place the tray inside, cover tightly and steam for 12‑15 minutes until the surface is set and a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: 100°C

5. Cool and Cut

   Remove the tray from the steamer and let the steamed cake cool for 5 minutes. Once firm, transfer to a cutting board and cut into diamond‑shaped pieces (about 2 inches on each side).

   Time: PT5M

6. Fry the Diamonds

   Heat ½ cup oil in a frying pan over medium‑high heat until it reaches ~350°F. Gently slide the diamond pieces into the oil, fry 2‑3 minutes per side until golden brown and crisp.

   Time: PT5M

   Temperature: 350°F

7. Drain and Serve

   Using a slotted spoon, lift the fried vadi onto paper towels to drain excess oil. Serve hot as a snack or accompaniment to chutney.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

12 g

Fat

6 g

Fiber

2 g