Dhoney Patar Bora or Cilantro Fritters or Dhaniya Patta Pakora or Wada

Dhoney patar Bora or Cilantro Fritter or Dhaniya Patta Pakora or Wada

Serve these hot pakora with tea or coffee or with  a side of muri or puffed rice.These a made with Besun or Chikpea flour and fresh Cilantro.

Preparation time - 6-7 min
Cooking time - 10 - 15 min

Ingredients:-

1. Cilantro ( 1 bunch )
2. Onion
3. Ginger
4. Fresh Chilly
5. Less than1/4th teaspoon of ajwain or jowan or caraway seeds
6. Less Than1/4 teaspoon of jeera or cumin seeds
7. Less1/4 teaspoon of nigella or onion seeds or kalojeere.
8. Less than 1/4 teaspoon coriander seeds .
9. Salt as per your taste
10. Coriander powder 1/2 teaspoon.
11. Besun or Chikpea flour as required ( I used about 6-7 tablespoon )
12. Water if required just sprinkle ( I required just a tablespoon )
13. Oil [NOTE if you deep fry you will require enough oil but I shallow fried it so required less oil ,I will explain in details below ]


Preparation.:-

1. Chop the onion ( about 1 tablespoon )
2. Mince the ginger ( about 1/2 teaspoon )
3. Chop the green chilly
4. Chop the cilantro.

Cooking :-

1. Take a big bowl and add all the ingredients except the Besun and water.
2. Do not add water at the beginning as the onion and cilantro leaves has moisture. So keep on adding besun and kneading and mixing as shown in the picture and then if required add very little water so as to bring everything together.
3.Next I use a spoon to add the wada to the oil, I do not make balls ,I like it to be irregular in shape.
4. Take an utensil ( I used non stick )and add oil,let it become warm . Fry it on a medium flame or else if oil is very hot it will burn and inside part will be raw.
5. I flatten the wada when frying with the spoon. When one side is fried I turn them to the other side,do this on a medium o low flame. it will take time.Slowly press it just like when you make paratha. If you deep fry then it will be comparatively quicker.
6. Serve the bora or wada with ketch up and tea or coffee.

Pictures :-