Ingredients :
- 500 g fresh-smelling coriander leaves
- 150 g besan
- 2-3 green chillies
- 2 tbsp rice powder
- to taste salt
- pinch baking powder
- 1 tsp poppy seeds
Method :
- Separate the Coriander leaves from roots.
- Wash the leaves with stems and lay them on a plate to dry up.
- Mix the remaining ingredients with chopped green chillies and a bit of water.
- Take two to three coriander leaves together and dip in the batter mix.
- Deep fry the soaked leaves in a deep frying pan in oil on a medium flame.
- Turn the sides of the pakoras occasionally.
- Remove from the oil and serve hot.
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