White Lentil and Dill Leaf Fritters: Tasty Indian Snack
Pakora are Indian fritters. This particular recipe combines dill leaf with lentil batter to make a delightfully spicy, crunchy, and protein-rich snack. Children and adults alike love it!
Dill leaf is one of my favorite herbs. The aroma of its deep-green leaves is lovely, and it's full of nutrients and antioxidants.
You can serve these fritters with coconut chutney, green chutney, or tomato sauce.
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- 1 cup (loosely packed) dill leaves, washed, stems removed, leaves chopped
- 1 cup urad dal (white lentils), washed, soaked in fresh water for 2 to 3 hours, and drained
- 2 green chilies
- 1/2-inch piece ginger
- 1/2 teaspoon peppercorns
- 1/3 teaspoon salt, or to taste
- oil for deep-frying
- In a mixer or blender, add green chilies, peppercorns, and pieces of ginger. Roughly blend. Collect the mixture in a bowl.
- In the same blender, add soaked urad dal (white lentils). Grind by adding a very small amount of water, just to get a smooth batter.
- Place the batter in a mixing bowl. Beat the batter for a few minutes to aerate. This process makes the batter light and fluffy.
- Add spice mixture, chopped dill leaves, and salt. Blend well and set aside.
- Heat oil for deep-frying. Wet your fingers and take out small portions of the batter. Gently slide them into the medium-hot oil. They'll take on a round shape when they are immersed in the hot oil.
- Don't overcrowd them. Turn occasionally to ensure uniform frying on all sides.
- When they become golden brown and crispy, remove them to an absorbent paper towel.
- Repeat this process with the remaining batter. These mouthwatering urad dal and dill leaf pakora are now ready to enjoy.
- Serve hot with coconut chutney, green chutney, or tomato sauce.