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.

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 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.

• 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

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

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

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

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