Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
Learn to make crispy, delicious Kothimbir Pakoda at home! This easy coriander fritters recipe is a perfect evening snack. Get the step-by-step recipe.
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.