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 Name of the recipe - Fresh Cilantro Pakora

 Ingredients

Fresh Cilantro Pakora

4 cups fresh cilantro

2 cups chickpea flour

1 teaspoon ajwan seeds.

1/2 teaspoon turmeric 1 pinch hing

1/2 teaspoon cayenne

1/2 teaspoon salt

1/4 Cup water

2 pinches baking soda oil for deep frying

Method of Preparation

Discard the larger stems from the cilantro. Wash and pat the leaves dry. Put them in a shallow bowl. Add all the spices to the flour and mix well. Add half of the flour to the cilantro and mix well to coat the cilantro. Your hands will do the best job of mixing. Put in the rest of the flour and stir and toss well. Now add the water, a bit at a time, mixing constantly with your hands until you have a thick, sticky paste. Sprinkle the baking soda over this paste and mix lightly. Set aside for 15-20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don't let the oil smoke. Drop a teaspoon-sized amount of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakoras until they are lightly brown on all sides, about 4-5 minutes. Drain and serve warm.

Note

Cilantro is astringent, sweet and cooling with a pungent vipak. It is light and especially calming to pitta. This recipe is tridoshic.

Kapha should eat this in moderation.


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