How to make Crunchy Snack Dill Leaves Pakoda Recipe

Dill Leaves Pakoda Snack recipe/lallyrecipes

Ingredients

    Besan (Chickpea flour) -1/3 cup
    Rice flour – 3 tablespoons
    Asafetida (Hing) – a pinch
    Sesame seeds – 1 tablespoon
    Red chili powder – ½ teaspoon
    Turmeric powder – ¼ teaspoon
    Cumin powder – ½ teaspoon
    Fennel powder – ½ teaspoon
    Garam masala – ¼ teaspoon
    Salt – to taste
    Green chilies – 2, chopped finely
    Onion – ¼ cup, chopped
    Dill leaves – ½ cup, chopped
    Water – 1/3 cup
    Oil – for frying

Method

    Take besan and rice flour in a bowl. Add sesame seeds, salt and dry spices (red chili powder, turmeric powder, cumin powder, fennel powder, garam masala, hing)

Mix well. Add green chilies, onion and dill leaves.

Mix well till everything incorporated. Add little water at a time and make thick batter.

Meanwhile heat the oil on medium heat in wok for deep or shallow frying. . Once oil is hot enough; drop small balls in the oil using your hand or with help of two spoons. Here I am shallow frying instead deep frying and it works for me.

Keep moving and turning around the pakora for even browning and cooking. Always fry pakora on medium heat. If oil is too hot then pakora stays raw from inside and become brown faster from outside. So please make sure right oil temperature. And also do not over crowd the pan. Fry few at a time. I fried pakoras in two batches.

Once pakora become golden brown, remove then on paper towel lined plate to absorb access oil.