These are more like friend coriander puffs. Crispy from the outside and spongy and soft from the inside.
Simple to make, serve them with tea or drinks.
1. Gram flour (Besan) – 1 cup
2. Coriander leaves – 1 cup
3. Green chillies – 2 small, finely chopped
4. Baking powder – 2 tsp
5. Asafoetida (Hing) – a pinch
6. Turmeric powder (Haldi) – 1/4th tsp
7. Red chilli powder – ½ tsp
8. Salt to taste
9. Water as required
10. Oil – 3 cups, for deep-frying
1. Put the gram flour in a bowl. Add water slowly and whisk well to remove all lumps. Make it into a thick flowing batter.
2. Add the asafoetida (hing), baking powder, red chilli powder, turmeric powder and salt.
3. Wash the coriander well under running water and then drain in a colander. Chop the coriander leaves finely.
4. Mix the coriander leaves into the gram flour batter. Along with it add the chopped green chillies. Mix everything well.
5. Heat the oil. The oil should be hot enough. Test the oil by putting a drop of the batter in the oil. It should immediately float up. If it sinks down, then the oil is not hot enough.
6. Once the oil is hot, scoop the batter using a tablespoon and gently drop it in the hot oil. Drop 3-4 spoonfuls at one time. Fry the pakoras until golden brown. Then remove from a slotted spoon and place on absorbent paper.