Kothimbir Vadi | Indian Steamed and Fried Cilantro Fritters

Trim off only the thick bottom ends of the cilantro bunches; use the thin stems along with the leaves. Rinse the bunches 2 times in plenty of water and drain. Spread them on a towel to dry; wet cilantro will water down the batter and make it difficult to get the right consistency. Finely chop the dried cilantro with a sharp knife.

Combine the chickpea flour, rice flour, sesame seeds, turmeric, and salt in a bowl. Add the chopped cilantro, ginger-garlic paste, and finely chopped green pepper. Rub the mixture with your hands so the flour coats the cilantro. Add the water a little at a time and knead; the batter should be firmer than cake batter, softer than meatball mixture, and thick enough to fall slowly from a spoon.

Transfer the mixture to a greased, heatproof dish suitable for steaming. Press it evenly to a thickness of 2 cm with the back of your hand, then smooth the surface with a wet spoon. If pressed too thickly, the center will not steam through; if too thinly, the block will be too fragile to slice.

Add water to a depth of three finger-widths to a wide pot and bring it to a boil. Set the dish on a wire rack above the water without letting it touch the boiling water, then cover the pot. Steam for about twenty minutes. The block is ready when a toothpick inserted in the center comes out clean and the surface springs back when touched. Remove the dish from the pot and let it cool on the counter.

Remove the cooled block from the mold and cut it into slices one and a half centimeters thick with a sharp knife. Heat the oil in a wide skillet over medium heat and arrange the slices in a single layer. Fry each side for 3 minutes, until the edges turn deep golden brown. Serve hot.