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Corriander Pastry Recipe

Corriander Pastry is a popular Indian Snack
Author :
On :
Tuesday, 9 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • 1 kg- fresh 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
  • 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
  • How to Make Corriander Pastry:

    1. Wash and dry corriander leaves thoroughly. Cut finely. Keep aside.
    2. Roast poppy seeds, Sesame seeds, Dry grated coconut (until lightly brown). Keep aside.
    3. Saute finely cut green chillies in very little oil. Keep aside.
    4. Mix all the above ingredients well. Our filling is ready.
    5. Heat oil in a wok (kadai).
    6. Add 4-5 tbs hot oil to the flour mixture till it becomes like bread crumbs. Make a stiff dough with just enough water. Make large round balls.
    7. Take 1 tbs garam masala. Add a little water till it attains pouring consistensy. Keep aside.
    8. Take a ball of dough. Roll out to make a big chapati. Layer it thinly with garam masala mixed in water. Spread corriander mixture evenly.
    9. Roll the chapati. Press it gently to make a triangular shape. Cut into 3-4 pieces.
    10. Deep fry in oil, on a slow flame till it gets a reddish tinge.
    11. Serve hot. Don't let the oil get too hot as the pastries will not become crisp in very hot oil.


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