Looking for the perfect crispy snack for a rainy day or your evening tea? This Kothimbir Pakoda recipe is exactly what you need! “Kothimbir” means coriander, and these delicious fritters are made from fresh coriander leaves dipped in a spiced gram flour batter.
Forget the usual pakodas; this special method gives you incredibly crispy and flavorful coriander fritters every time. It’s a quick, simple, and beginner-friendly recipe that everyone in the family will love. Learn how to make kothimbir pakoda that is crunchy on the outside, soft on the inside, and bursting with flavour. Let’s get cooking!
Also Read – Crispy Moong Dal Bhaji: The Secret Moong Pakoda Recipe
Ingredients List:
- 1 bunch Fresh Coriander (Kothimbir), with tender stems
- 1 flat bowl Besan (Gram Flour)
- 1 heaped spoon Rice Flour (or 1/2 spoon rice flour + 1/2 spoon cornflour)
- 1 tsp Crushed Ginger and Garlic
- 1 pinch Asafoetida (Hing)
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp Carom Seeds (Ova)
- 1/2 tsp Cumin Seeds (Jira), lightly crushed
- 1/2 spoon Coriander Seeds (Dhane), coarsely crushed
- Salt to taste
- Water, as needed
- 1 spoon Hot Oil (for the batter)
- Oil, for deep frying
- For the optional Spicy Version:
- 1/2 tsp Red Chilli Powder
- 1 sprig Curry Leaves, finely chopped
Also Read – Crispy Chilli Pakoda Recipe: Mirch Dal Bhajiya
Step-by-step Instructions:
- Making the Batter:
- In a mixing bowl, combine the besan (gram flour), rice flour, crushed ginger and garlic, asafoetida, turmeric, carom seeds, crushed cumin seeds, crushed coriander seeds, and salt.
- Slowly add a little water at a time, mixing well to form a thick batter. Be careful not to make it too thin or watery.
- Whisk the batter continuously in one direction for 2-3 minutes. This makes the batter light and airy, so you don’t need to add any baking soda.
- Just before frying, add one spoon of very hot oil to the batter and mix it in. This is the secret to making your Kothimbir Pakoda extra crispy.
- Frying the Kothimbir Pakoda:
- Heat oil in a pan or kadai for deep frying. The oil should be very hot.
- Wash the coriander bunch well. You can use the tender stems. Hold a small bunch of coriander by the stems.
- Dip the coriander bunch into the prepared batter, ensuring it’s well-coated.
- Lift the bunch and let any excess batter drip off by tapping it gently against the side of the bowl. You want a thin, even coating.
- Carefully lower the batter-coated coriander bunch into the hot oil. Set the flame to medium.
- Don’t overcrowd the pan. Fry for 1-2 minutes until the sizzling and bubbles reduce, then gently flip the pakoda.
- Continue to fry on medium heat, flipping occasionally, until it is golden brown and very crispy.
- Once done, lift the pakoda with a slotted spoon, tilt it to drain excess oil, and remove it to a plate.
- For the Spicy Version (Optional):
- To the remaining batter, add the red chilli powder and finely chopped curry leaves. Mix well.
- Repeat the same process: dip a coriander bunch in the spicy batter, drain the excess, and deep fry on medium heat until crispy.
Also Read – Crispy Kothimbir (Coriander) Pakoda: Your New Favourite Snack!
Cooking Tips for Better Results:
- Crispiness Secret: Adding a spoonful of hot oil to the batter just before frying is the key to getting that perfect, crispy texture.
- Batter Consistency: The batter must be thick, not runny. A thick batter sticks to the coriander leaves properly.
- Fry on Medium Heat: While the oil should be hot initially, fry the pakodas on a medium flame. This ensures they cook through and become crisp without burning.
- Don’t Overcoat: Let all the extra batter drip off the coriander bunch before you put it in the oil. A thinner coating results in a crispier pakoda.
- Aerate the Batter: Whisking the batter for a few minutes makes the pakodas light and fluffy, even without baking soda.
Variations:
- Vegan Version: This Kothimbir Pakoda recipe is 100% vegan as-is!
- Spicy Version: As shown in the video, just add red chilli powder and chopped curry leaves to the batter. You can also add finely chopped green chillies for extra heat.
- Kids-Friendly Version: Stick to the first (non-spicy) version. It’s perfectly mild and just salted, making it a great snack for kids.
- Gluten-Free Version: This recipe is naturally gluten-free. It uses only gram flour (besan) and rice flour. (Just ensure your brand of asafoetida/hing is certified gluten-free, as some are mixed with wheat flour.)
Also Read – Secret Patra Pakoda Recipe: Crispy, Crunchy & Delicious!
Serving Suggestions:
- Serve these crispy Kothimbir Pakodas piping hot with your favourite chutney, like green mint-coriander chutney or sweet tamarind chutney.
- They are the perfect companion for a hot cup of masala chai or coffee, especially on a rainy day.
- You can also serve them as a party appetizer.
- For a quick chaat, break the pakodas into pieces, and sprinkle them with chaat masala and a little chilli powder.
FAQs (Frequently Asked Questions):
Q1: What is Kothimbir Pakoda?
Ans: Kothimbir Pakoda, also known as Coriander Fritters, is a popular Indian snack from Maharashtra. It’s made by dipping fresh coriander leaves (kothimbir) in a spiced batter of gram flour (besan) and deep-frying them until crispy.
Q2: Why are my pakodas not crispy?
Ans: Your pakodas might not be crispy if the oil isn’t hot enough or if the batter is too thin. For this recipe, the best trick is to add 1 spoon of very hot oil to the batter right before frying, which makes them super crispy.
Q3: Can I use chopped coriander instead of whole bunches?
Ans: This specific recipe uses whole coriander bunches for a unique texture. However, you can also make traditional pakodas by mixing finely chopped coriander directly into the thick batter and dropping spoonfuls into the hot oil.
Q4: How do I store leftover Kothimbir Pakoda?
Ans: These pakodas taste best when fresh and hot. If you have leftovers, store them in an airtight container at room temperature. To reheat and make them crispy again, air-fry them or bake them in a hot oven for 5-7 minutes. Avoid microwaving, as it will make them soggy.
Q5: Are these pakodas very oily?
Ans: While they are deep-fried, this recipe is designed to absorb less oil, especially if you drain the excess batter and fry in properly hot oil. They won’t be unpleasantly oily.
Also Read – Spicy Green Chilli Side Dish: Quick Konkani Recipe
Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
Ingredients
- 1 bunch Fresh Coriander Kothimbir, with tender stems
- 1 flat bowl Besan Gram Flour
- 1 heaped spoon Rice Flour or 1/2 spoon rice flour + 1/2 spoon cornflour
- 1 tsp Crushed Ginger and Garlic
- 1 pinch Asafoetida Hing
- 1/4 tsp Turmeric Powder Haldi
- 1/2 tsp Carom Seeds Ova
- 1/2 tsp Cumin Seeds Jira, lightly crushed
- 1/2 spoon Coriander Seeds Dhane, coarsely crushed
- Salt to taste
- Water as needed
- 1 spoon Hot Oil for the batter
- Oil for deep frying
For the optional Spicy Version:
- 1/2 tsp Red Chilli Powder
- 1 sprig Curry Leaves finely chopped
Instructions
Making the Batter:
- In a mixing bowl, combine the besan (gram flour), rice flour, crushed ginger and garlic, asafoetida, turmeric, carom seeds, crushed cumin seeds, crushed coriander seeds, and salt.
- Slowly add a little water at a time, mixing well to form a thick batter. Be careful not to make it too thin or watery.
- Whisk the batter continuously in one direction for 2-3 minutes. This makes the batter light and airy, so you don’t need to add any baking soda.
- Just before frying, add one spoon of very hot oil to the batter and mix it in. This is the secret to making your Kothimbir Pakoda extra crispy.
Frying the Kothimbir Pakoda:
- Heat oil in a pan or kadai for deep frying. The oil should be very hot.
- Wash the coriander bunch well. You can use the tender stems. Hold a small bunch of coriander by the stems.
- Dip the coriander bunch into the prepared batter, ensuring it’s well-coated.
- Lift the bunch and let any excess batter drip off by tapping it gently against the side of the bowl. You want a thin, even coating.
- Carefully lower the batter-coated coriander bunch into the hot oil. Set the flame to medium.
- Don’t overcrowd the pan. Fry for 1-2 minutes until the sizzling and bubbles reduce, then gently flip the pakoda.
- Continue to fry on medium heat, flipping occasionally, until it is golden brown and very crispy.
- Once done, lift the pakoda with a slotted spoon, tilt it to drain excess oil, and remove it to a plate.
For the Spicy Version (Optional):
- To the remaining batter, add the red chilli powder and finely chopped curry leaves. Mix well.
- Repeat the same process: dip a coriander bunch in the spicy batter, drain the excess, and deep fry on medium heat until crispy.
