I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
Pakora Are Quick, Easy, and Delectable!
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, drained
- 2 green chilies
- 1/2 inch 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.