Coriander stems cutlet

Coriander stems cutlet

Ingredients:

Coriander stems-150 gms
Grated Lauki (bottle gourd/ doodhi/ghia) - 1.5 cup
Multigrain flour-1 cup
Besan flour / Bengal gram flour - 1 cup
Turmeric powder - 1/4 ts
Red chilli powder - 1 tsp
Ajwain / Caroms seeds - 1/4 tsp
Green chilly paste - 1.5 tsp.
Ginger paste-1 tst
Sesame seeds - 1 tbsp.
Roasted ground cumin - 1.25 tsp
Salt to taste
Hing / Asafoetida - 1/8 tsp
Oil – 1 Table spoon

For tempering:
Mustard seeds - 1 tsp.
Curry patta -1  stem
Green chilly -2 cut in to big pieces.
Sesame seed-1/4 tsp
Cumin seed-1/2 tsp
Oil-1 Tbs
Oil for shallow frying 2 Tbs
Salt to taste
Chat masala - 1/4 tsp
Coriander leaves for garnish
Salt to taste
Method:

• Cut bottom part of coriander bunch and, wash, separate coriander leaves to stem and keep coriander leaves separate and use coriander stems. cut coriander stems in to small pieces.
• Then squeeze out as much as possible water from bottle gourd (this water can use as stock of vegetable).
• Grind coriander stem and bottle gourd in blender and make a course paste.
• In big bowl mix grinded coriander stem and bottle gourd paste , multigrain flour, Bengal  gram flour , turmeric powder ,red chilly powder ,Ajwain / Caroms seeds ,green chilly paste ,ginger paste- sesame seeds , roasted ground cumin , Salt, asafetida , oil .
• Knead it into soft dough (Do not add water as coriander and bottle gourd paste have enough liquid for making dough)
• It should not be very tight and not very loose, similar to chapatti dough, if it is looser side then add little gram flour /multigrain flour till tighten dough, if it is hard then add little curd/water to make smooth dough.
• Apply some oil on your palms and divide the dough in to four equal portions. Shape each portion in to cylindrical roll approximately 5 inches long and 1 ½ inch in diameter. ,
• Now take a pot and boil water in it. Take enough water to accommodate all the above made rolls in it.
• Now, add the rolls in the boiling water. They should be fully submerged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the roll and make sure knife comes out clean.
• Once all are done, drain the rolls out of water.( Do not throw water as we will use it for the stalk for another gravy)
• Now remove from fire and drain extra water and  let it cool for 10  minutes then cut into 1/2 “thickness slices.
• Pour 1 tbs oil and shallow fry all cutlets on low flame till cutlets are crispy.
. For tempering, heat the oil in a pan, add mustard seed and sesame seed green chilly cumin seed curry patta, sauté it.
Add crispy cutlets and mix gently just for a minute.
• Sprinkle chat masala .
• Garnish with finely chopped coriander leaves.
• Serve hot with green pudina chatany.