Coriander Besan Recipe- Crispy Steamed Fritters with Green Chutney

Last Updated on 2 months by Neha Deshmukh

Coriander Besan Recipe: Crispy Steamed Fritters with Green Chutney

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s both satisfying and a little bit different. These Coriander Besan fritters are exactly that! I first stumbled upon a version of this recipe from my auntie, and I’ve been tweaking it ever since to get it just right. They’re wonderfully crispy, packed with flavour, and surprisingly easy to make. Plus, the vibrant green colour is just so inviting! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average fritters. The steaming step before frying is what makes them incredibly soft inside and unbelievably crispy outside. The coriander flavour really shines through, and the spices add a lovely warmth. They’re perfect for a rainy day treat, a quick evening snack, or even as a starter for a larger Indian meal. Honestly, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to make these delicious Coriander Besan fritters:

• 2 cups coriander leaves (roughly 150g)
• 1 cup besan (gram flour) (approx. 100g)
• 1 tsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp coriander powder
• ½ tsp cumin powder
• 1 tsp sesame seeds
• ½ tsp garam masala powder
• Salt to taste
• 1 tsp lemon juice
• ½ – ¾ cup water (approx. 120-180ml)
• Oil as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Besan (Gram Flour): This is the star of the show! Make sure yours is fresh for the best flavour and texture. It’s made from ground chickpeas and is a staple in Indian cooking.
• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives a beautiful vibrant red colour and a mild heat. It’s more about colour than intense spice.
• Sesame Seeds: These add a lovely nutty flavour and a bit of texture. You can toast them lightly before adding for an even more pronounced flavour.
• Spice Blends: Traditionally, spice blends vary from region to region in India. Feel free to adjust the coriander and cumin powders to your liking. Some people even add a pinch of asafoetida (hing) for extra flavour!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, combine the chopped coriander leaves, besan, ginger-garlic paste, green chili, Kashmiri red chili powder, turmeric, coriander powder, cumin powder, sesame seeds, garam masala, salt, and lemon juice in a large bowl.
2. Now, give everything a really good mix. This is where you want to start squeezing the coriander leaves a little to release their moisture.
3. Gradually add water, a little at a time, and knead everything into a soft, non-sticky dough. It should be pliable but not too wet.
4. Grease your hands with a little oil, and shape the dough into a cylindrical log. This makes it easier to slice later.
5. Place the log onto a greased tray or plate. Steam it for 15-20 minutes, until it’s cooked through and firm to the touch. A good test is to insert a toothpick – it should come out clean.
6. Let the steamed dough cool completely. This is important! It needs to be firm before you slice it.
7. Once cooled, slice the log into thick rounds, about ½ inch thick.
8. Heat oil in a deep frying pan or wok over medium-high heat. Carefully fry the slices in batches until they’re golden brown and crispy.
9. Drain the fritters on paper towels to remove any excess oil.
10. Garnish with a sprinkle of fresh coriander and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy fritters.
• Make sure the oil is hot enough before adding the fritters. You should see small bubbles forming around the edges.
• For extra crispy fritters, fry them twice. Fry for a shorter time initially, then fry again for a few seconds after a short rest.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil is plant-based.
• Gluten-Free Confirmation: Besan (gram flour) is naturally gluten-free, so these fritters are a great option for those avoiding gluten.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the amount of green chili and Kashmiri red chili powder to suit your taste. For a milder version, remove the green chili altogether.
• Monsoon/Rainy Day Snack: These are perfect with a hot cup of masala chai on a rainy day. My grandmother always made these for us when the monsoon hit!

Serving Suggestions

These fritters are delicious on their own, but they’re even better with a dipping sauce!

• Green Chutney: A classic pairing! The coolness of the chutney balances the warmth of the spices.
• Sweet Tamarind Chutney: For a sweet and tangy contrast.
• Masala Chai: As mentioned before, a warm cup of masala chai is the perfect accompaniment.

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 or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

• What is the best way to get the fritters crispy? Steaming the dough is key! Also, make sure your oil is hot enough and don’t overcrowd the pan.
• Can I make the dough ahead of time? Yes, you can! Just steam the log and let it cool completely. Then, wrap it tightly and store it in the refrigerator for up to 2 days. Slice and fry when you’re ready to eat.
• What is the purpose of steaming the dough before frying? Steaming cooks the dough through, resulting in a soft interior and a crispy exterior when fried.
• Can I bake these instead of frying? You can try! Brush the slices with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy as fried, but still tasty.
• What is the best chutney to serve with these fritters? Green chutney is a classic, but sweet tamarind chutney is also a delicious option!