Wednesday, 15 July 2015

Posted by Shwetha on 11:19 1 comment
Kothimbir Bhajiya

Kothimbir Bhajiya / Bhaji / Pakoda is a crispy and tasty snacks. It is basically a coriander leaves fritter. It is one of my favorite tea time snacks. It is made by preparing gram flour batter and mixing coriander leaves and some aromatic spices to the batter and then deep frying it. If you want you can even bake it. It tastes good both the way.

It goes well with green chutney or ketchup.

How to Make Kothimbir Bhajiya / Bhaji / Pakoda?

Kothimbir Bhajiya


Gram Flour - 1 Cup
Chopped Coriander Leaves - 2 Cup
Cumin Seeds - 1/2 Tsp
Carom Seeds - 1/2 Tsp
Red Chili Powder - 1 Tsp
Asafoetida - 1/4 Tsp
Chaat Masala - 1 Tsp
Turmeric Powder - 1/4 Tsp
Salt - As Per Taste
Water - As Required
Oil - For Deep Frying + 1 Tbsp For Batter


Add Gram Flour Cumin Seeds Carom Seeds Chaat Masala Red Chili Powder Turmeric Powder Asafoedia Salt And Oil
Gram Flour Batter

In a bowl add gram flour, cumin seeds, red chili powder, chaat masala, asafoetida, turmeric powder, salt, 1 tbsp of oil. Add little water at a time and mix well to make a thick batter. There should not be any lumps left.
Mix Coriander Leaves To Batter

Now add chopped coriander leaves to batter and mix well.
Deep Fry Kothimbir Bhajiya

Heat a deep pan and add oil for deep frying. Once the oil is hot, pour spoonful of coriander leaves mixture to the pan. Fry it on a low flame till the bhajiya turns crispy and golden brown.
Transfer Kothimbir Bhajiya

Transfer it to tissue paper to absorb excess oil.

Continue the same procedure with rest of the mixture.

Your Kothimbir Bhajiya / Bhaji / Pakoda is ready to serve.
Kothimbir Bhajiya

Serve it hot with green chutney or ketchup.
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  1. Yumm coriander pakoras....they look so tempting. Never tried adding hing in pakoras, i'll try soon!