Shepuche Pakode ( Dill Leaves Pakoda )

Sometimes you crave for something crispy n oily. Bhajjis or Pakodas come to your rescue at such times.

You can make pakodas out of almost any veggie. Just cut the vegetable, add some besan, salt and spices as per your liking and deep fry the sinful pakodas. Everything gets done in hardly any time.

Recently a few days back the same thing happened with my hubby . He wanted something hot and fried and I did not have any vegetable normally used for making pakodas like - onions, potatoes, cauliflower etc. Strange but true...... It is then that I thought of using dill leaves to make these bhajjias.

Surprisingly the pungent peculiar flavor of Dill leaves complimented very well with besan and what we got were crispy and tasty hot pakodas. Everyone relished them with a hot and sweet maggie sauce and hot cup of coffee.

Today also being the first thursday of the month and this recipe too is vegan I am posting it for our event Vegan Thursdays . The event is started by a dear friend Priya  and if you are interested please get more information from here.


Ingredients :

1 bunch..................................Dill leaves
2 tbsp....................................crushed garlic
1 tbsp...................................finely chopped green chilly
2 cups or little more .............besan
1/2 tsp.................................turmeric powder
salt
Vegetable oil for frying

Method :

Pick the dill leaves taking the tender leaves and discarding the branches.

Wash them thoroughly and cut them.

Add all the above given ingredients except oil.

Add little or no water with mixing.

Now heat oil in a pan .

When the oil is hot add 2 tbsp of this hot oil to the pakoda mixture and mix well.

This makes the pakodas crisp .

Now drop the pakodas in  oil and deep fry them till golden in colour.

Serve hot with chutney or ketchup.