Kothimbir Vadi is a famous Maharashtrian dish prepared using besan / chickpea flour with coriander leaves. They are combined to a dough, steamed, sliced and either deep fried or tava fried.
I made some changes in the original method and added some tender radish leaves as i had plenty of them at home and was really wondering what to do with them. The result were great vadis that tasted really good.
Wash 1 cup each of coriander leaves and tender radish leaves. Allow them do drain properly. Chop the leaves finely and keep them aside.
In a large stainless steel bowl add 2 cups of besan / chickpea flour, 1 tblsp rice flour 1 tsp turmeric powder, 1 tsp cumin powder, 2 tsp red chilli powder, ¼ tsp ovam / carom seeds, 1 tsp hing powder, ½ tsp grated ginger (Optional), 1 tblsp of Oil, salt as per taste and 1 tsp tamarind water or lime juice. Mix all well adding 1 cup of water.
Add in the chopped coriander and radish leaves and mix well to make a smooth dough like consistency. Add more water if necessary. You may need another half cup or so. You should be able to roll all into a soft ball consistency. Roll this into a smooth cylindrical shape of about 3 inch diameter size.
Cut it horizontally into three equal pieces. Grease a small vessel with oil and place the pieces in it and steam for 15 to 20 minutes in a steaming vessel / pedavan. For checking If done just insert a knife, it should come out clean. Remove and allow to cool completely.
Cut into 1/3 inch thick slices. Roll gently on fine chiroti rava on all sides and fry on a hot tava adding a 1-2 tsp of oil.
Fry on both the sides till brown and crispy, yet soft in center.
Serve with coriander mint chutney, teekha meetha chutney or tomato ketchup.