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5
from 1 vote
dill leaves pakora
Dill leaves pakora recipe - the feathery fresh dill leaves give a lot of zing and aroma to the pakora and is a great variation to the usual pakoras we make.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Snacks
Cuisine:
Indian
Author:
Dassana Amit
Ingredients
1
cup
dill leaves
1
cup
chickpea flour
(besan)
¾
cup
water
or add as required
1
pinch of asafoetida
(hing)
5 to 6
crushed black peppercorns
½
teaspoon
turmeric
(haldi)
a
generous pinch
Garam Masala
1
green chili,
chopped
½
inch
ginger,
chopped
1
medium sized onion,
chopped
2
tablespoons
chopped curry leaves
(kadi patta)
1
tablespoon
white sesame seeds
salt
as required
oil
for deep frying
Instructions
Rinse the dill leaves in water and then chop them.
Mix all the ingredients together.
Heat oil in a pan or kadai.
Pour spoonful of the batter in the moderately hot oil.
Fry the pakoras till golden brown.
Drain on paper tissues to remove excess oil.
Serve dill leaves pakora hot with some chutney or tomato sauce and chai.
Nutrition
Serving:
4
g