Dill Leaves Pakora Recipe. A crunchy and crisp tea time snack made using dill leaves. Its vegan and also gluten free. These dill leaves pakora will be just perfect as an evening snack for you especially on a cold evening.
Dill leaves are known as suva or shepu bhaji up North, and are available at large, but where I’m, these are a very rare find and when I found a fresh bunch of dill leaves in the veggie shop, I simply could not resist buying them.
This is the first time I’m cooking with these leaves. The leaves are fern like and the aroma is just mind blowing.
The kids at home found it a bit over powering while I was cleaning them, so I wanted to make a snack to be on the safer side instead of making a dal or stir fry with these leaves.
They are also used in salads both for health reasons and for their aroma. I have yet to try it though. But these dill leaves pakodas (Fritters) are to die for as they were so crisp and yummy.
Unlike the regular pakodas these are full of the aroma of dill leaves and when cooked though the kids were quite happy to have them as it was not that over powering.
I do wish I get these leaves regularly at the veggie shop where I shop near my place.
So do give it a try and I’m sure you also will like them and instead of the same old pakodas these will make a nice change as well.
Points to note:
Cook the pakoras over medium flame. As we have added dill leaves, if cooked over high flame they will get burned quickly and will give out a bitter taste.
After the pakoras have cooled down completely to room temperature, you can also store them in an air tight container and they remained good for the next 2 days at room temperature itself.
Adjust the green chili and chili powder according to your spice level.
The temperature of the oil needs to be perfect. If cooked over low flame, they will start drinking more oil and if the oil is very hot, it will get burned.
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Dill leaves pakora recipe details below:
Dill Leaves Pakora
- Dill leaves / suva /shepu bhaji – 1 cup
- Besan or chickpea flour) – 1 cup
- Rice flour – ¼ cup
- Baking soda – ⅛ tsp optional
- Ginger garlic paste – 1 tsp
- Red chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- Onion - 1
- Green chili – 2
- Fennel seeds – ¼ tsp
- Salt – to taste
- Oil – to deep fry
- Chop the onions into juliennes. Finely chop the green chilies.
- Wash and roughly chop dill leaves.
- In a mixing bowl, mix together onion, green chilies, ginger garlic paste, dill leaves and salt. Keep aside for 10 mins.
- In another bowl mix together besan (chickpea flour), rice flour, red chili powder, baking soda, turmeric powder and fennel seeds.
- After 10 mins of resting time, you will find the onion mixture have let out more moisture.
- Sprinkle the flour mixture all over the onions and dill leaves mixture and keep mixing with your finger tips. The mixture will start to resemble like bread crumbs.
- If you see more dry patches of flour, just sprinkle 1 teaspoon of water at a time and form a crumbly dough.
- Heat a deep frying pan with oil. Drop a small ball of dough into the oil and when it rises immediately to the top, the temperature of the oil is just right.
- Drop spoonfuls of dough into the oil till the pan can hold. Cook over medium flame turning the pakoras (fritters) once or twice in the middle.
- Once the sizzling of the oil subsides, remove the pakoras and drain them on a kitchen paper to absorb the excess oil.
- Serve this dill leaves pakora piping hot with tea or coffee.