Besan and coriander mixture steamed into a firm cake then sliced and shallow-fried until crispy — the Pune speciality that is one of Maharashtra's most distinctive snacks.
Ingredients
2 cups fresh coriander — finely chopped
1.5 cups besan (gram flour)
2 tbsp rice flour
1 tsp ginger — grated
2 green chillies — very finely chopped
1/2 tsp cumin seeds
1/4 tsp turmeric
1/4 tsp red chilli powder
1/4 tsp ajwain
1 tbsp sesame seeds
1 tbsp lemon juice
Salt
Water — just enough to bind
Oil for shallow frying
Method
Combine finely chopped coriander, besan, rice flour, grated ginger, green chillies, cumin, turmeric, red chilli powder, ajwain, sesame seeds, lemon juice and salt.
Add water very gradually — just enough to bring the mixture together into a thick, stiff dough-like consistency.
The mixture should hold a cylinder shape when pressed. Do not add too much water.
Divide into 2 to 3 portions. Shape each into a cylinder about 5 cm wide.
Set up a steamer. Steam the cylinders on medium for 15 to 18 minutes until completely firm throughout — a skewer inserted should come out clean.
Cool completely. Slice into rounds 1.5 cm thick.
Shallow fry the rounds in 2 tbsp oil on medium heat for 3 minutes per side until golden and crispy on both surfaces.