Separate the Coriander leaves from roots.

Wash the leaves with stems and lay them on a plate to dry up.

Mix the remaining ingredients with chopped green chillies and a bit of water.

Take two to three coriander leaves together and dip in the batter mix.

Deep fry the soaked leaves in a deep frying pan in oil on a medium flame.

Turn the sides of the pakoras occasionally.

Remove from the oil and serve hot.