Discover the secret to perfectly crispy Kothimbir (Coriander) Pakoda that will vanish from your plate in minutes! This easy-to-follow recipe transforms fresh coriander leaves into an irresistible snack. Learn how to get that ideal crunch every time, plus a clever trick for extra crispiness without extra oil. Get ready to impress your taste buds and everyone around you – Dive into the full article to unlock this mouthwatering recipe now! You won’t regret making these savoury delights.
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Ingredients:
- 1 Cup of coriander leaves, roughly chopped
- 2 medium-sized onions, finely chopped
- Paste: 2 Large Green Chilli, 1/2 Inch Ginger, 3-4 Garlic Cloves
- 1 tsp coarsely crushed coriander seeds
- A pinch of turmeric powder
- Asafoetida (hing) powder
- ½ tsp carom seeds (ajwain)
- ½ tsp cumin seeds (jeera)
- Salt to taste
- 1 bowl of Gram flour (besan)
- 1, 1/2 tbsp Rice flour
- Water, as needed
- A pinch of Baking soda
- Oil for deep frying
- 4 Green chillies, slit and filled with salt (optional, for serving)
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Instructions:
- Prepare the Coriander Leaves:
- In a bowl, take a cup of roughly chopped coriander leaves. You can also include the tender stems as they add a lot of flavour.
- Add Onions and Spices:
- Add finely chopped onions to the coriander.
- Add the green chilli, ginger, and garlic paste. Alternatively, you can use red chilli powder instead of green chilli.
- Add coarsely crushed coriander seeds, turmeric powder, asafoetida powder, carom seeds (crushed between palms), and cumin seeds (crushed between palms).
- Add salt to taste.
- Add the flour and Mix:
- Add gram flour (also known as besan) and rice flour to the mixture.
- Mix everything well without adding water initially.
- Gradually add a little water at a time and mix to form a thick batter. The consistency should be such that you can easily drop spoonfuls into the oil. For the given quantity, approximately one bowl of water (the same bowl used for gram flour) is usually sufficient.
- Add Baking Soda:
- Add a pinch of baking soda to the batter.
- Add a small amount of water on top of the soda and mix the batter thoroughly. Alternatively, you can add 2 spoons of hot oil instead of soda for crispy bhajis (pakodas).
- Fry the Bhajis (Pakodas):
- Heat oil in a pan for deep frying.
- Once the oil is hot, drop small portions of the batter into the oil.
- Fry on medium heat. Once the initial foam subsides, stir the bhajis (pakodas).
- Fry until they turn golden brown and crispy.
- Fry Green Chillies (Optional):
- In the same oil, fry the slit green chillies that have been filled with a little salt.
- Serve:
- Remove the fried bhajis (pakodas) and green chillies from the oil and drain excess oil.
- The bhajis (pakodas) should be crispy on the outside and soft and airy on the inside, not oily.
- Serve the hot kothimbir bhajis (pakodas).
- Enjoy your homemade Kothimbir Bhaji (Pakodas)!
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Crispy Kothimbir (Coriander) Pakoda: Your New Favourite Snack!
Craving a crispy snack? Learn to make Kothimbir Pakoda! This easy recipe gives you perfectly crunchy, flavourful bites every time.
Ingredients
- 1 Cup of coriander leaves roughly chopped
- 2 medium-sized onions finely chopped
- Paste: 2 Large Green Chilli, 1/2 Inch Ginger, 3-4 Garlic Cloves
- 1 tsp coarsely crushed coriander seeds
- A pinch of turmeric powder
- Asafoetida hing powder
- ½ tsp carom seeds ajwain
- ½ tsp cumin seeds jeera
- Salt to taste
- 1 bowl of Gram flour besan
- 1, 1/2 tbsp Rice flour
- Water as needed
- A pinch of Baking soda
- Oil for deep frying
- 4 Green chillies slit and filled with salt (optional, for serving)
Instructions
Prepare the Coriander Leaves:
- In a bowl, take a cup of roughly chopped coriander leaves. You can also include the tender stems as they add a lot of flavour.
Add Onions and Spices:
- Add finely chopped onions to the coriander.
- Add the green chilli, ginger, and garlic paste. Alternatively, you can use red chilli powder instead of green chilli.
- Add coarsely crushed coriander seeds, turmeric powder, asafoetida powder, carom seeds (crushed between palms), and cumin seeds (crushed between palms).
- Add salt to taste.
Add the flour and Mix:
- Add gram flour (also known as besan) and rice flour to the mixture.
- Mix everything well without adding water initially.
- Gradually add a little water at a time and mix to form a thick batter. The consistency should be such that you can easily drop spoonfuls into the oil. For the given quantity, approximately one bowl of water (the same bowl used for gram flour) is usually sufficient.
Add Baking Soda:
- Add a pinch of baking soda to the batter.
- Add a small amount of water on top of the soda and mix the batter thoroughly. Alternatively, you can add 2 spoons of hot oil instead of soda for crispy bhajis (pakodas).
Fry the Bhajis (Pakodas):
- Heat oil in a pan for deep frying.
- Once the oil is hot, drop small portions of the batter into the oil.
- Fry on medium heat. Once the initial foam subsides, stir the bhajis (pakodas).
- Fry until they turn golden brown and crispy.
Fry Green Chillies (Optional):
- In the same oil, fry the slit green chillies that have been filled with a little salt.
Serve:
- Remove the fried bhajis (pakodas) and green chillies from the oil and drain excess oil.
- The bhajis (pakodas) should be crispy on the outside and soft and airy on the inside, not oily.
- Serve the hot kothimbir bhajis (pakodas).
- Enjoy your homemade Kothimbir Bhaji (Pakodas)!
