Iftar k liye special chole recipe
Iftar k liye special chole recipe is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Sayne Arju on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $2.70 total, $0.68 per serving
Ingredients
- 1 bunch Fresh Coriander (washed, stems trimmed, leaves kept whole)
- 1 cup Gram Flour (sifted)
- 0.5 cup Water (cold)
- 0.5 tsp Salt (adjust to taste)
- 0.25 tsp Red Chili Powder (optional for heat)
- 0.25 tsp Turmeric Powder (for color)
- 2 cups Vegetable Oil (neutral‑flavor oil for deep frying)
Instructions
Prepare the coriander
Wash the coriander thoroughly, trim away the thick stems and keep only the fresh leaves (and very thin stems) for frying.
Time: PT5M
Make the batter
In a mixing bowl combine gram flour, salt, red chili powder, turmeric and cold water. Whisk until the batter is smooth and thick enough to coat the leaves without dripping excessively.
Time: PT5M
Heat the oil
Pour vegetable oil into the deep frying pan to a depth of about 2 inches. Heat over medium‑high heat until it reaches roughly 180°C (350°F). Test with a tiny drop of batter – it should sizzle and rise to the surface immediately.
Time: PT3M
Temperature: 180°C
Fry the pakoras
Dip a handful of coriander leaves into the batter, letting excess drip off, then gently lower them into the hot oil. Fry for 1‑2 minutes, turning once, until golden and crisp. Fry in small batches to keep the oil temperature steady.
Time: PT5M
Temperature: 180°C
Drain and serve
Place the fried pakoras on paper towels to absorb excess oil, sprinkle lightly with a pinch of salt, and serve hot with chutney or ketchup.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 12g
- Fat
- 7g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan, Gluten-Free
Allergens: Gram flour (chickpea)
Ingredient Substitutions
- Instead of Fresh Coriander: Fresh parsley
- Instead of Gram Flour: All‑purpose flour (different texture)
- Instead of Salt: Sea salt
- Instead of Red Chili Powder: Paprika
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Whisk
- Deep Frying Pan
- Slotted Spoon
- Tongs (optional)
- Paper Towels (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Ensuring the batter is smooth and of the right thickness
- Maintaining oil temperature around 180°C for a crisp exterior
- Frying in small batches to avoid temperature drop
Chef Tips from the Video
- Add a pinch of baking soda to the batter for extra puffiness
- Use ice‑cold water for the batter to create a lighter texture
- Serve with tamarind‑date chutney for a traditional Ramadan touch
Troubleshooting
Batter is too thin and runs off the leaves
Add a tablespoon of gram flour at a time until the batter coats the leaves without dripping.
Pakoras turn soggy instead of crisp
Make sure the oil is hot enough (180°C) and avoid crowding the pan; fry in small batches.
Storage
Refrigerator: Store in an airtight container for up to 2 days; re‑heat in a hot oven to restore crispness.
Freezer: Not recommended – texture becomes soggy after thawing.
Room temperature: Best served immediately; can sit for up to 1 hour at room temperature but will lose crunch.
Make-Ahead Tips
- Prepare the batter up to 30 minutes ahead and keep it refrigerated; give it a quick whisk before using
- Fry all pakoras, then re‑heat on a baking sheet in a 180°C oven for 5 minutes to regain crispness
Frequently Asked Questions
What is the cultural significance and history of Special Coriander Pakora in Ramadan Iftar traditions in Indian cuisine?
Coriander pakoras are a popular fast‑breaking snack during Ramadan across the Indian subcontinent. The fresh herb adds a bright flavor, and the deep‑fried texture satisfies the craving for something crunchy after a day of fasting.
What are the traditional regional variations of coriander pakora in North Indian cuisine?
In North India, some cooks add chickpea flour mixed with rice flour for extra crunch, while others sprinkle ajwain (carom seeds) or crushed black pepper for a spicier bite. In Gujarat, a hint of lemon juice is sometimes added to the batter.
How is Special Coriander Pakora authentically served in Indian households during Ramadan?
It is typically served hot, straight from the oil, with a side of tangy tamarind‑date chutney or simple ketchup. It is placed on a platter alongside dates, fruits, and drinks for a balanced iftar spread.
What occasions or celebrations is coriander pakora traditionally associated with in Indian culture besides Ramadan?
Coriander pakoras are also made for monsoon evenings, tea‑time snacks, and festive gatherings like Diwali or family get‑togethers where a quick, tasty bite is welcomed.
How does Special Coriander Pakora fit into the broader Indian snack (chaat) tradition?
Pakoras are a staple of Indian street‑food and home‑cooking, representing the chaat family of fried, spiced bites. The use of fresh herbs highlights the Indian love for balancing flavors and textures in snack dishes.
What are the authentic traditional ingredients for Special Coriander Pakora versus acceptable substitutes?
Traditionally the batter uses gram flour, salt, chili powder, turmeric and cold water. Acceptable substitutes include all‑purpose flour (changes texture) or rice flour for extra crispness, and different chilies for heat level.
What other Indian dishes pair well with Special Coriander Pakora for a complete Ramadan Iftar?
Pair it with chickpea chole, samosas, fresh fruit salads, dates, and a glass of sweet rose or mint‑lemon sherbet for a balanced and satisfying iftar meal.
What makes Special Coriander Pakora special or unique in Indian cuisine?
Using whole coriander leaves as the main ingredient gives a fragrant, herbaceous flavor that stands out from typical onion or potato pakoras, making it a refreshing and visually appealing snack.
What are the most common mistakes to avoid when making Special Coriander Pakora at home?
Common errors include a batter that is too watery, oil that is not hot enough, and overcrowding the pan. These lead to soggy, greasy pakoras rather than the desired crisp texture.
Why does the YouTube channel Sayne Arju’s recipe use cold water in the batter instead of warm water?
Cold water helps create a lighter, crispier coating because it slows gluten development in the gram flour, resulting in a delicate, airy pakora that stays crunchy after frying.
What does the YouTube channel Sayne Arju specialize in?
The YouTube channel Sayne Arju focuses on quick, home‑cooked Indian recipes perfect for everyday meals and special occasions like Ramadan, emphasizing simple techniques and affordable ingredients.
How does the YouTube channel Sayne Arju’s approach to Indian cooking differ from other Indian cooking channels?
Sayne Arju emphasizes ultra‑simple, step‑by‑step tutorials with minimal equipment, often using ingredients that are readily available in local supermarkets, making the recipes highly accessible for busy home cooks.
Last updated: September 6, 2026
