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Coriander Pastry Recipe

Coriander Pastry is a popular Indian Snack
Author :
 
On :
Thursday, 28 July, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • For filling:
  • 1 kg - Coriander leaves (washed and dried)
  • 100 gm - dry grated Coconut
  • 10 gm - roasted Poppy Seeds (khus khus)
  • 10 gm - roasted sesame seeds (til)
  • 2 tsp ginger-garlic paste
  • 5-6 - finely cut Green chillies
  • 2 tsp - Red Chilli powder
  • 1 tsp - Turmeric powder
  • 1 tsp - Garam Masala
  • 2 tbsp - Lemon Juice
  • 2 tsp - Sugar
  • Salt to taste
  • For dough:
  • 2 cups - chick pea flour (besan)
  • 1 cup - Wheat flour
  • 1 tsp - ginger-garlic paste
  • 1 tsp - Oregano seeds (ajwain )
  • 1 tsp - Red Chilli powder
  • 1/2 tsp - Turmeric powder
  • Salt to taste
  • How to Make Coriander Pastry:

    1. Finely chop the coriander leaves.
    2. Roast poppy seeds, sesame seeds, dry grated coconut until lightly browned. Keep aside.
    3. Saute finely cut green chillies in a little oil with the ginger-garlic paste, masalas, lemon juice and salt. Keep aside.
    4. Mix all the above ingredients well. The filling is ready.
    5. Heat 4-5 tbsp oil in a wok. Add it to the dough ingredients and mix till it becomes like bread crumbs.
    6. Make a stiff dough with just enough water. Make large round balls.
    7. Final step:
    8. Take 1 tbsp garam masala. Add a little water to make a thin mixture of pouring consistency. Keep aside.
    9. Take a ball of dough. Roll out to make a big chapatti. Brush with garam masala water. Spread the coriander mixture evenly.
    10. Roll the chapatti. Press it gently to make a triangular shape. Cut into 3-4 pieces.
    11. Deep fry in oil, on a slow flame, till it gets a reddish tinge.
    12. Serve hot.



     

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