Dill Leaves Pakoda is a popular Indian snack made with fresh dill leaves (also known as suva or shepu) and gram flour (besan). It is a crispy and flavorful fritter that is enjoyed during monsoons or as an appetizer. Here’s a recipe for Dill Leaves Pakoda:
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Ingredients:
- 1 cup dill leaves, finely chopped
- 1 cup gram flour (besan)
- 2 tablespoons rice flour
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon ginger paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- A pinch of asafoetida (hing)
- Salt to taste
- Water as needed
- Oil for deep frying
Instructions:
- In a large mixing bowl, add the finely chopped dill leaves, gram flour, rice flour, chopped onion, chopped green chilies, ginger paste, cumin seeds, red chili powder, asafoetida, and salt.
- Mix all the ingredients well to combine.
- Gradually add water to the mixture and mix to form a thick batter. The batter should be thick enough to coat the dill leaves and hold its shape.
- Heat oil in a deep pan or kadai for frying the pakodas.
- Once the oil is hot, take small portions of the batter and drop it gently into the hot oil. Fry the pakodas in small batches to ensure even cooking.
- Fry the pakodas on medium heat until they turn golden brown and crispy. Flip them occasionally for even frying.
- Once cooked, remove the pakodas from the oil and drain them on a paper towel to remove excess oil.
- Serve the Dill Leaves Pakoda hot with chutney or sauce of your choice.
Dill Leaves Pakoda is best enjoyed when it is fresh and crispy. The combination of the fragrant dill leaves and the crispy gram flour coating creates a delightful snack that is packed with flavors. It is perfect for tea-time or as an appetizer for gatherings or parties.
