Iftar k liye special chole recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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