Coriander Leaves Pakora or Dhone Patar Bora is a very famous snacks of Bengal. Through the winter season, Bengalis often make this yummy pakoras as a side dish for lunch or dinner or even for the brunch with a cup of tea or coffee. Generally coriander pakoras are made with chopped coriander leaves, but in this recipe, I make them without chopping the leaves, and it turns out very crunchy and flavourful. For more snacks ideas, search here .
Image : Coriander Pakora
- Preparation Time : 10 minutes
- Cooking Time : 15 minutes
- Total Time : 25 minutes
- Makes : 10 pakoras
For Batter –
- Plain Flour or Maida (4 tbsp)
- Gram Flour or Besan (2 tbsp)
- Rice Flour (1 tbsp)
- Salt (to taste)
- Turmeric Powder (1/2 tsp)
- Chilli Flacks (1 tsp)
- Carom Seeds or Ajwain (1/4 tsp)
- Water (1/2 cup)
For Pakora –
- Coriander Leaves or Cilantro (30 sticks) /with stem
- Vegetable Oil /for deep-frying
- To make the batter, add plain flour, rice flour, gram flour, chilli flacks, salt, turmeric powder, carom seeds and water in a bowl. Mix them very well and make thick smooth paste.
- Wash the coriander leaves with fresh water.
- Take 3 coriander sticks, combine them together and dip into the batter. Make sure that batter coats the leaves really well.
- Heat oil in a pan. When the oil is steaming, put the coated leaves into oil and deep fry them until becomes golden brown. Do not over crowd the pan while frying.
- Take them out from the pan and soak them on absorbent paper. Your Coriander Leaves Pakora is ready to serve.
Take all the dry ingredients, spices in a bowl
Add water and make a smooth paste
Combine 3 sticks together
Dip them into batter
Deep fry them until becomes golden brown
When done take them out from the pan and serve
- You can also add chopped green chilli or red chilli powder instead of chilli flacks.
- Serve hot with plain daal and rice, or with ketchup.