Palak and dill leaves bonda is a healthy and tasty fritters made with fresh spinach and dill leaves. A crisp outside and crunchy outside deep fried snack made with simple ingredients, an aromatic and tasty fritters made with besan flour, rice flour, onion, and spices, a traditional Karnataka fritters made with fresh spinach and dill leaves, don’t miss to try this recipe, give it a try and enjoy!!
Chickpea flour/Besan – 1/2 cup
Rice flour – 2 tbsp.
Spinach – 1 bunch
Dill leaves – 1 bunch
Onion – 1 or 2 medium chopped
Green chilies – 1 or 2 chopped adjust to your taste
Curry leaves – 1 spring chopped
Cumin – 1 tsp
Chilly powder – 1tsp
Cashew-nut – 2 tbsp. chopped
Salt to taste
Hot oil – 2 or 2 1/2 tbsp.
Oil to deep fry
Rinse and chop spinach and dill leaves finely, drain the water with a colander and keep ready
Take a bowl add chopped onion, chopped spinach, dill leaves, green chilies, chilly powder, cumin, cashew-nut salt to taste, toss all the ingredients. Heat oil in a pan to deep fry.
When the oil is hot enough add 2 tbsp of oil to the mixture, toss it with a spoon
Sprinkle little by little water and mix the mixture to a pakoda consistency that is not to thick nor too thin.
Make a small lemon sized ball with the prepared mixture. drop it to the hot oil and cook on a medium flame until golden and crisp.
Flavorful and yummy Spinach and Dill leaves fritters is ready to serve
Enjoy with coconut chutney or with tomato ketchup