Dill Leaves Cabbage Pakora / Dill Leaves Pakora

Dill Cabbage Pakora Recipe With Step by Step Photos. Thanks to Priya & Veena for starting Lets Brunch On Sundays Event, in which a blogger should post any recipe on 2nd and 4th Sunday under no theme & specific rules. Really I need a commitment to post on Sundays or else will be lazy and postponing it to Monday morning, afternoon or evening. Now this Event pushed me to come up with a recipe today. Today's recipe is one quick and yummy snack/starter, Dill Leaves Pakora. The weather started changing slowly and the early mornings and evenings are cold and chill. The chill evenings sure need a hot and spicy snack with soothing Chai/Coffee. This Dill Leaves Cabbage Pakora is one perfect snack for the Chill Evening with a cup fo hot chai. And its a very flavorful and yummy crispy pakoras. Not only for evening snack this can be served as a side dish for your lunch meal. Just a simple rice & rasam makes a great satisfying meal with this crispy pakoras.
Have tried Masala Vadai also with dill leaves but that day I couldn't take a pic of it. This time was able to take few pics of this aromatic and crispy pakoras. Without any further delay will move onto the recipe...

Ingredients

1. Dill leaves    1/2 cup (tightly packed)
2. Cabbage       2 cups (thinly chopped - loosely packed)
3. Ginger     1/2 tsp(finely chopped)
4. Green chilli  1 tsp(finely chopped)
5. Cilantro     few finely chopped
6. Gram Flour / Besan flour/Kadala Maavu     1 cup
7. Rice Flour       4 tbsp
8. Cooking soda/Baking soda    1/4 tsp
9. Salt     to taste
10. Chilli powder      1/2 tsp(adjust to desired spice level)
11. Hing        1/8 tsp
12. Cumin seeds or Fennel seeds     1/2 tsp
13. Oil      to deep fry

Method

• In a wide bowl, mix gram flour, rice flour, salt, baking soda, chilli powder, hing, cumin seeds and mix well.

• To this add finely chopped cabbage, dill leaves, ginger, cilantro and combine well.
• Now sprinkle water little by little to make a thick paste and add little more water to make a little loose dough(not too thick or thin).

• Then heat oil in a kadai(to deep fry), when its heated turn heat to medium heat drop a small sized dough gently flatten and fry crisp and golden brown on both sides.

• Once done drain it in a paper towel, and check for salt, spice and crispness.
• If your are ok then proceed to fry in batches, take a small ball sized portion and flatten it gently and drop into the hot oil and fry till done.
• That's it..Crispy Dill Leaves Cabbage Pakora ready, serve hot with Green Chutney & Ketchup.

Notes:
Instead of chilli powder you can also use finely chopped green chillies.
This pakora can be done without cabbage & dill leaves simply with the addition of onions, cilantro,ginger.
Or you can replace dill leaves with finely chopped spinach to make spinach cabbage pakora.
Likewise replace cabbage with onions.
Do not add more water and also the dough should not be too thick.

This is off to Lets Brunch on Sundays Event.