Ingredients:
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100 g of fresh plain yoghurt
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1.5 large bunch fresh coriander(Cilantro) leaves
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6 green chillies
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1 tablespoon goda masala
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150 g chick pea flour (Besan)
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1” piece fresh ginger root
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1 tablespoon coriander-cumin powder
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½ tablespoon garam masala powder
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any oil spray as needed
Method:
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Pick, clean and wash the coriander leaves thoroughly to remove all dirt and soil.
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Finely mince the coriander leaves well.
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Grind the green chillies and ginger root with a little water together to a fine smooth paste.
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Whip the yoghurt and blend well with the chick pea flour.
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There should be no lumps in the yoghurt mixture.
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In a bowl combine salt to taste, finely minced coriander leaves, the yoghurt mixture, ginger-green chilli paste, coriander-cumin, ghoda masala and garam masala. Mix well till well blended.
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Grease a baking tray with oil spray. Pour this mixture into the tray and smoothen the top with a spatula.
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Pre-heat oven to 180 Degrees Celsius.
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Bake this mixture for 10-15 minutes.
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Remove from oven. Cut into squares and serve with hot tea or coffee as a tea time snack.
Nutritional value per serving:
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Energy: 95 kcal
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Carbohydrates: 15 g
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Protein: 6.3 g
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Fat: 1 g
