Recipe – Besan Dhania Patti Vadi / Steamed gram flour and cilantro cutlet

Aviary Photo_131503268356479764

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Gram Flour (Besan): 1 Cup
  • Cilantro leaves (Dhania Patti): ¾ Cup, finely chopped, washed
  • Salt: 1 ½ Teaspoon or to taste
  • Ginger: ½ teaspoon paste or crushed
  • Green chili: ½ teaspoon paste or crushed
  • Red chili powder: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Garam masala powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Cumin powder: ¼ Teaspoon
  • Milk Cream: 1 tablespoon
  • Water: As required
  • Oil: 2 Tablespoon and as required for deep fry


  • Mix besan, salt, ginger, green chili, dhania patti, red chili powder, turmeric powder, garam masala, aamchur, cumin powder and 1 tablespoon oil.
  • Toss everything well and add milk cream. Knead a stiff dough. If required then only use water for kneading.
  • Roll the dough to 2-inch diameter and 6-7-inch lengthy solid cylinder. Grease using 1 tablespoon oil.
  • Steam in high flame for 20 minutes.
  • Take out the dough and let it cool for 30 minutes.
  • Refrigerate for 30 minutes.
  • Cut the cylinder into ½-inch thick circles.
  • Deep fry or shallow fry.
  • Serve with tomato sauce or green chutney.



Comment Here:

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s