Dill Leaves Cabbage Pakoda/Fritter

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I have a small space in my backyard where I do vegetable gardening. I grow a few vegetables and greens in there! Right now I have Dill leaves, palak leaves(green spinach), methi(fenugreek leaves), coriander leaves along with green chillies plant, papaya, curry leave plant, red radish growing. I will share the photos of bits and parts of my garden soon.


I have a small bunch of dill leaves fully grown. I had plans to take pictures on thursday after a doctor’s appointment, by the time I came back from the doctors place, my mum had harvested the whole lot and she was planning to cook lunch with it. I was so disappointed that I couldn’t take pics :(, but poor lady she didn’t know that I wanted to take pics!


Anyways, when saw the fresh leaves I wanted to make dill leaves vadas which I have already posted. I had no patience to wait for the bengal gram to soak for hours, so I decided to do an instant snack – pakodas.


Instead of adding onions, most of the time my mom adds cabbage in vadas and pakodas, and I do the same too. Chopped cabbage into thin slices, finely chop fresh dill leaves, and mix it all up with rest of the dry ingredients, deep fry them. Yes deep fry! It’s an occasional indulgence.


Here’s simple dill leaves cabbage pakoda recipe –


Gram flour/Besan – 1 cup
Rice Flour – 2 tbspn
Salt – to taste
Finely chopped green chillies – 3 nos
Finely chopped dill leaves – 1/2 cup
Cabbage, sliced thin – 1/2 cup
Cooking soda – 1/4 tspn(optional)
Asafoetida – a generous pinch
Cumin seeds – 1 tspn
Water – few tspns


1. Mix all ingredients to gather. Add few teaspoons of water at a time and mix.

2. Add water very little at a time, you need the mixture to be a thick batter.

3. Heat oil in a frying pan over a moderately high heat. Spread the pakoda mix over the hot oil without over crowding it.

4. Cook for 4-5 minutes turning once, until golden and cooked through.

5. Drain on kitchen paper and keep warm while you cook the remaining batter. Serve with spicy coconut chutney or sauce.




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14 Responses

  1. Meena Kumar says:

    Plight of a food blogger..he hee.. seriously we have so much prep work before the post nobody else will understand :) Never had dill leaves in pakoda form but looks definitely yummm.

    • jyothirajesh says:

      You understand what I’m saying right Meena? :D My hubby, mom, daughter used to give me a weird look when I started , but now, they do know that I’m a bit crazy trying to concentrate on shooting food than feeding them! :P and that I feed my blog first and then my family! :D Dill leaves is very commonly used in vadas and pakodas in our home, do give it a try, you’ll love it

  2. Simi Jois says:

    :( I wish you had told her that you wanted to take pictures. I understand your plight. Before going to India I planted methi to have a fresh harvest when I am back – but the rabbits ate it all up. :(

    The dill pakoda looks delicious and crunchy – I want some with my coffee now :)

    • jyothirajesh says:

      I know Simi, It just didn’t occur to me that she would harvest it. I’m sorry about your methi leaves too. I’m sure they would grow into a beautifully the next time. And thank you for visiting my space and leaving a comment, appreciate it Simi, you know you are one of my favorite person <3

  3. Food bloggers engage themselves in all, right from planting to cooking.Never imagined dill leaves in pakodas,does the leaves need tropical climate ?

    • jyothirajesh says:

      Thank you Sathya. We always use dill leaves in our vadas and pakodas. Regarding growing dill leaves, you can try sowing the seeds in summer, they must grow, I guess :D

  4. Dolphia says:

    Dilemma of a food blogger right?! These pakodas look perfect! I am so diet conscious and i want to munch these – they are so perfect! Muah!

    • jyothirajesh says:

      Totally isn’t it, and something that is understood only by a food blogger :P Thank you very much dear Dolphia

  5. shailaja says:

    love cabbage pakoda, but never used dill leaves in cooking…interesting jyothi….

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