• Nupur Bhattacharya

Coriander Pakora Recipe/Coriander Pakoda Recipe/Cilantro Pakora/Cilantro Pakora/How to make Pakora

Updated: Dec 30, 2020


Don't throw your coriander/cilantro stems away! You can make these quick and easy crisp pakoras. Perfect on a rainy day with a cup of chai!


Ingredients 

Yield: 25-30 pakoras


Cilantro/coriander stems (finely chopped)... 1 cup

Green chillies (finely chopped)… 1 tablespoon

Black caraway seeds (kalonji)...1/4 teaspoon (can use coriander seeds instead)

Asafoetida powder (hing)… 1/4 teaspoon

All purpose flour… 6 tablespoons

Rice flour… 1 teaspoon

Black pepper powder… 1/2 teaspoon

Water… 3 tablespoons

Oil for deep frying

Salt (1/2 teaspoon, to taste)


Method
  • This pakora can be made with coriander leaves as well but coriander stems give a crisper bite!

  • Take chopped coriander stems in a bowl and add finely chopped green chillies, black caraway seeds (kalonji), hing or asafoetida, all purpose flour, rice flour, black pepper powder, half a teaspoon of salt, 3 tablespoons of water and mix thoroughly

  • Take enough oil for deep frying the pakoras and fry them till they are golden brown and crisp (should take ~6-8 min on medium heat).



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