Dill is a great herb! I think spring is the season for some fresh Dill available in abundance.
I as a child could not stand the smell of Dill... But these days I just love the herb. It has a beautiful sweet smell and taste.
I have posted a Dill-pulao recipe in my blog some time ago.. So this is a new recipe even for me.
I just had an abundance of Dill at home, somewhere during my childhood I remember having
"bonda" a South Indian recipe having Dill in it, I have recreated this recipe from that.
Ingredients:
Fresh Dill Bunch- 1.
Medium size Onion-1.
Chilly-1.
Red Chilli powder- 1 tsp.
Besan flour- 1/ 2 cup.
Rice flour- 2 tsp.
Water.
Salt.
Oil to fry.
Method:
In a large bowl, take finely chopped Dill, Onion and Chilli.
To this mixture add besan and rice flour followed by red chilli powder.
Salt to taste.
Combine the ingredients well by adding water, little at a time, to make a thick batter.
In the mean time heat oil in a pan to deep fry this batter.
Once the oil is hot, test by dropping a small piece of batter into the oil, if it raises to the top immediately then the oil is ready to fry.
Drop a spoon full of batter into the hot oil to make one pakoda ( depending on the quantity of oil fry few pakodas at a time do not overcrowd the pan).
Fry them on medium high flame turning them now and then to cook evenly on all sides.
Once they are golden brown they are ready to come out.
Drain the excess oil using a paper towel, the pakodas are ready.
Eat them as is or serve them with ketchup.
I as a child could not stand the smell of Dill... But these days I just love the herb. It has a beautiful sweet smell and taste.
I have posted a Dill-pulao recipe in my blog some time ago.. So this is a new recipe even for me.
I just had an abundance of Dill at home, somewhere during my childhood I remember having
"bonda" a South Indian recipe having Dill in it, I have recreated this recipe from that.
Ingredients:
Fresh Dill Bunch- 1.
Medium size Onion-1.
Chilly-1.
Red Chilli powder- 1 tsp.
Besan flour- 1/ 2 cup.
Rice flour- 2 tsp.
Water.
Salt.
Oil to fry.
Method:
In a large bowl, take finely chopped Dill, Onion and Chilli.
To this mixture add besan and rice flour followed by red chilli powder.
Salt to taste.
Combine the ingredients well by adding water, little at a time, to make a thick batter.
In the mean time heat oil in a pan to deep fry this batter.
Once the oil is hot, test by dropping a small piece of batter into the oil, if it raises to the top immediately then the oil is ready to fry.
Drop a spoon full of batter into the hot oil to make one pakoda ( depending on the quantity of oil fry few pakodas at a time do not overcrowd the pan).
Fry them on medium high flame turning them now and then to cook evenly on all sides.
Once they are golden brown they are ready to come out.
Drain the excess oil using a paper towel, the pakodas are ready.
Eat them as is or serve them with ketchup.
