ACK 8.13: Kathmir vada

Wash the coriander or spinach leaves thoroughly and remove the largest stems. Chop the leaves into small pieces and combine in a mixing bowl with the chick-pea flour, yogurt, chillies, and salt. Slowly add water, stirring as you do, until the batter has a milk-like consistency.

Pour the batter into a medium-sized pot and place over low heat. Cook gently for 15-20 minutes. As the batter thickens, stir frequently with a wide wooden spoon to avoid scorching. The batter is ready when a dab of it solidifies on a cool surface. Now pour the batter into a shallow cakepan (1-2 inch/ 2.5-5 cm high) and let it cool for at least 15 minutes. When it becomes firm, cut it into diamonds and deep-fry the pieces in ghee or vegetable oil until golden-brown.

Remove, drain, and serve hot or at room temperature with date and tamarind or mint chutney.