Cilantro Fritters Recipe – Crispy Indian Pakora with Turmeric & Chili

Last Updated on 2 months by Neha Deshmukh

Cilantro Fritters Recipe – Crispy Indian Pakora with Turmeric & Chili

Introduction

Oh, cilantro! Is there anything this herb can’t do? I remember the first time I made these fritters – it was a rainy afternoon, and I was craving something warm, crispy, and utterly comforting. These cilantro fritters, or pakoras as we often call them, hit the spot perfectly. They’re unbelievably easy to make, packed with flavour, and disappear almost as quickly as you fry them! Get ready for a little slice of Indian monsoon magic in your kitchen.

Why You’ll Love This Recipe

These aren’t just any fritters. They’re a burst of fresh cilantro goodness, beautifully balanced with warming spices. Here’s why you’ll adore them:

• Quick & Easy: Ready in under 20 minutes – perfect for a snack or side dish.
• Crispy Perfection: The combination of flours creates an incredibly satisfying crunch.
• Flavourful: The turmeric, chili, and nigella seeds add a delightful depth of flavour.
• Versatile: Enjoy them with chutney, tea, or as part of a larger Indian meal.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious fritters:

• 3 cups finely chopped fresh cilantro (about 150g)
• 2 tablespoons rice flour, corn flour, or semolina (about 15g)
• 2 tablespoons gram flour (besan) (about 15g)
• 2 green chili, finely chopped (adjust to your spice preference)
• 1 teaspoon nigella seeds (kalonji) (about 5g)
• 1 teaspoon turmeric powder (about 5g)
• Salt to taste
• Water, as needed (approximately ¼ – ½ cup / 60-120ml)
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure these turn out just right:

• Cilantro is King: Don’t skimp on the cilantro! Use both the leaves and the tender stems for maximum flavour. Seriously, it makes a difference.
• Flour Power: I love using a mix of rice flour, corn flour, or semolina. Rice flour gives a lovely crispness, corn flour a light texture, and semolina a bit of bite. You can even use all of one if you prefer!
• Nigella Seeds (Kalonji): These little black seeds have a unique, slightly peppery flavour that really elevates the fritters. Don’t skip them if you can find them!
• Turmeric’s Warmth: Turmeric not only adds a beautiful colour but also a subtle earthy flavour and a healthy boost.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop your cilantro, including the stems. Transfer it to a mixing bowl.
2. Add the rice flour (or your flour of choice), gram flour, chopped green chili, nigella seeds, turmeric powder, and salt to the bowl.
3. Now, gradually sprinkle in water, mixing as you go. You want a mixture that holds together when you pinch it, but isn’t overly wet. Think slightly sticky, but still able to hold its shape.
4. Heat oil in a deep pan or wok over medium-high heat. You’ll know it’s ready when a tiny piece of batter sizzles immediately.
5. Carefully drop small spoonfuls of the cilantro mixture into the hot oil. Don’t overcrowd the pan – work in batches.
6. Fry for 4-5 minutes per batch, turning occasionally, until golden brown and beautifully crispy.
7. Transfer the fried fritters to a wire rack lined with paper towels to drain any excess oil. This keeps them nice and crunchy!

Expert Tips

A few little secrets to fritter success:

• Oil Temperature is Key: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy.
• Don’t Overmix: Overmixing the batter can develop the gluten and make the fritters tough.
• Batch Fry: Frying in batches ensures the oil temperature stays consistent.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of rice flour or semolina.
• Spice Level Adjustment: Add more or fewer green chilies to control the heat. My friend, Priya, loves to add a pinch of red chili powder too!
• Monsoon/Rainy Day Snack Adaptation: My grandmother always added a little grated ginger to the batter when making these on rainy days – it’s incredibly comforting.

Serving Suggestions

These fritters are amazing on their own, but even better with:

• Mint-Coriander Chutney: A classic pairing!
• Tamarind Chutney: For a sweet and tangy contrast.
• A Cup of Masala Chai: The perfect cozy combination.
• As a side with Dal and Rice: A complete and satisfying meal.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up.

FAQs

Got questions? I’ve got answers!

• What is the best way to chop cilantro for this recipe? Finely chop both the leaves and tender stems. A sharp knife is your best friend here!
• Can I make the batter ahead of time? You can, but it’s best to fry them immediately for the crispiest results. If you do make it ahead, store it in the fridge and add a splash of water before frying.
• What oil is best for frying these fritters? Vegetable oil, canola oil, or sunflower oil are all good choices.
• How do I prevent the fritters from absorbing too much oil? Make sure the oil is hot enough and don’t overcrowd the pan.
• Can I bake these fritters instead of frying them? While frying gives the best texture, you can try baking them at 400°F (200°C) for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!