Coriander fritters

  • Yield : 24 pieces
  • Servings : 4-6 plates
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Coriander fritters
Coriander fritters are a specialty in Maharashtra. They are made using a specially ground flour called as Bhajani. Every household has their recipe mix for it and it is also available in the local supermarket.


Step 1

To make the Bhajani flour, roast the ingredients separately and grind to make a flour. Alternately you can use if available in your local supermarket.

Step 2

In a mixing bowl, combine the coriander leaves with gram flour, wheat flour, bhajani flour, turmeric powder, cumin powder, ginger and green chillies. Mix well.

Step 3

Stir in the the yogurt and mix. Heat up 2 tablespoons of oil and add to the mix. Gradually add water, and mix to a very soft, sticky dough. Add salt to taste. Mix well.

Step 4

Put the dough in a greased tray, spread evenly to a 1 cm thickness and steam for 10-15 minutes or till a knife inserted into it comes out clean. Remove from steamer and leave to cool toroom temperature.

Step 5

Cut into triangular pieces and shallow fry in oil making sure that you brown them from all sides till golden and crisp. Serve hot with Coriander Coconut Chutney .

My Notes
1. You can try varying the individual quantities of flour mixture components – Bhajani, flower and gram flour mixes. he gram flour is essential to bring in stickiness to the batter. The Bhajani brings in the flavour. You can use rice flour instead of wheat flour.
2. Adding a few extra chillies can spice this snack up.

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