These dill leaves pakoda made crispy around the edges with soft inside. They are deep-fried yet light and not oily. Serve them as a tea-time snack or evening snack.
½cupDill leaves (sephu bhaji or suva bhaji)chopped
⅓cupWater
Oilfor deep frying
Instructions
Take dry ingredients (besan, rice flour, salt, sesame seeds, red chili powder, turmeric powder, cumin powder, fennel powder, garam masala, hing) in a bowl. Mix well.
Add chopped onions, green chili, and dill leaves.
Mix everything well so the flour is coated to veggies.
Now add little water at a time and make a thick batter.
Heat the oil in a pan on medium heat for deep-frying. Once the oil is hot, add a spoonful of batter carefully into the hot oil (use two spoons or use your fingers and thumb as our moms do).
Do not touch them with a spatula for a minute then you can keep moving and turning around for even browning. While frying makes sure that oil does not get too hot. If so adjust the heat level otherwise pakoda will stay raw from inside.
Once they are golden brown and crispy from all around then remove using a slotted spatula and keep them to a paper towel-lined plate.
Serve them hot or warm.
Notes
Batter consistency is the key to make good crispy (not soggy) dill leaves pakoda. The batter should be thick and not runny at all. The runny batter will soak up so much oil while frying and makes soggy, oily pakoda. If by mistake it becomes runny then add more besan.Another trick to make crispy pakoda? The temperature of the oil has to be right. Keep the heat medium or medium-high. Oil has to be hot enough. Meaning: when you drop the spoonful of batter into the hot oil, it should sizzle and float on top within seconds. If it takes some time to float then the oil is not hot enough and pakoda will soak up extra oil and you end up with soggy pakoda.What does it taste like? Dill leaves have prominent flavor, so if you are not a fan of dill flavor then start will lesser amount. Increase gradually as it suits your palate.Storing & Reheating: These dill leaves pakoda are best cooked and eaten right away to get the crisp texture. But if you like you can store leftovers in the refrigerator for 2-3 days.