Corriander 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: Medium

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

  • 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

  • Wash and dry corriander leaves thoroughly. Cut finely. Keep aside.
  • Roast poppy seeds, Sesame seeds, Dry grated coconut (until lightly brown). Keep aside.
  • Saute finely cut green chillies in very little oil. Keep aside.
  • Mix all the above ingredients well. Our filling is ready.
  • Heat oil in a wok (kadai).
  • 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.
  • Take 1 tbs garam masala. Add a little water till it attains pouring consistensy. Keep aside.
  • 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.
  • Roll the chapati. 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. Don't let the oil get too hot as the pastries will not become crisp in very hot oil.

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