Coriander Pastry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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

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

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