Cilantro Fingers By Gurdip Kohli Punj

Cilantro Fingers

Tantalizing cilantro fingers served with hung curd and ketchup.
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Cooking Time

10 Min

Meal Type


Preparation Time

20 Min




  • 1 cup gram flour
  • 1 cup coriander
  • 2 to 3 tbsp rice flour
  • 1 tsp cumin seeds
  • 1 tsp Carom seeds
  • 1 tsp coriander cumin powder
  • 1 tsp green chilli
  • 1 tsp garlic leaves
  • salt
  • 2 tbsp olive oil
  • oil for greasing
  • Coriander sprig
  • ketchup
  • hung curd
  • Coriander fried


  1. 1

    For the batter combine gram flour with soaked and chopped coriander. Mix well. Add the left out water from the soaked coriander to the batter. Add rice flour and fold well. In a pan, heat oil and add cumin seeds. Let them splutter. Add carom seeds and coriander cumin powder. Roast well. Add chopped green chilli and chopped garlic leaves. Mix well. The tempering is ready. Add the tempering to the batter, mix well. Season with salt. Grease the steamer mould with oil. Transfer the batter to the mould and spread evenly in the mould using a spoon. Steam the batter for 8 to 10 min. Once steamed, unmould the steamed batter and cut into strips. Chop the ends to give a shape of finger chips. In another pan, heat olive oil and shallow fry the cilantro fingers. Toss continuously to avoid overcooking from one side or burning. Arrange cilantro fingers in the serving plate. Garnish with coriander. Serve with ketchup and hung curd. Add fried coriander on hung curd.

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