Dill leaves pakora recipe

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dill-leaves-pakoraDill leaves pakora recipe with quick video, step by step pictures. Perfect way to use up the dill leaves and a quick fix for tea time snack.

Dill leaves is new to me and this is the second time I am buying after I bought it for trying akki rotti. But in Karnataka I guess it is as much as we use coriander leaves. I would say more than that as dill leaves are used in many ways in their cooking. I love the way the they use ingredient in many ways in their cooking, creating dishes. One more such ingredient used to create many dishes is avarekalu. I wish I could someday explore all sort of local delights there in Karnataka.

Picked up a pack when I saw in Mustafa and just made this easiest recipe. I thought dill leaves and fennel are same. But learnt both are different. I have not yet tried fennel leaves. Lets see how to make dill leaves pakora.

dill-leaves-bonda

dill-leaves-bonda

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Dill leaves pakora recipe

Dill leaves pakora recipe with quick video, step by step pictures. Perfect way to use up the dill leaves and a quick fix for tea time snack.

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 18 pakoras

Cup measurements

Ingredients

  • 1/2 cup Besan
  • 1/2 cup Dill leaves
  • 2 tbsp Rice flour
  • 1 tbsp oil
  • 1 tsp Chilli powder
  • 1/2 tsp Garam masala
  • 1/8 tsp Turmeric
  • 1 Green chilli
  • 1 tsp Ginger chopped
  • 1/2 tsp Cumin seeds
  • 1 tsp sesame seeds
  • 2 pinches asafoetida
  • 1 pinch Cooking soda
  • Salt as needed
  • Oil to deep fry

Instructions

  • Wash and clean dill leaves. Discard thick main stalk. Roughly chop the leaves with thin stalk together.

  • In a mixing bowl, add all the ingredients except oil. Make thick spoon-able batter. Mix a tbsp of hot oil to the batter.

  • Heat oil, spoon a spoon full of batter in oil. Depending on the size you want, 1-2 tbsp of batter will be good.

  • Once half done (bubble and sound reduce) flip and cook in medium flame until golden.

  • Drain over paper towel. Repeat to finish the batter.

Video

Notes

  • Depending on the consistency of batter, the pakora’s texture will change. Watery – soft and spongy. Thick – crisp and stiff.
  • You can also skip the cooking soda.

Dill leaves pakora method:

  1. Wash and clean dill leaves. Discard thick main stalk. Roughly chop the leaves with thin stalk together.step-1
  2. In a mixing bowl, add all the ingredients except oil. Make thick spoon-able batter. step-2
  3. Mix a tbsp of hot oil to the batter.step-4
  4. Heat oil, spoon a spoon full of batter in oil. Depending on the size you want, 1-2 tbsp of batter will be good.step-3
  5. Once half done (bubble and sound reduce) flip and cook in medium flame until golden. Drain over paper towel. Repeat to finish the batter.step-5

Flavourful snack ready to enjoy. Enjoy hot with tea or coffee.

dill-pakora-recipe