Are you looking for a crunchy, munchy tea time snack?, then these dill leaves pakoras or pakodas will be just perfect 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’m yet to try it though. But these dill leaves pakodas (Fritters) are to die for as they were so crisp and yummy.
These pakoras are vegan and gluten free and is healthy despite being deep fried. Unlike the regular pakodas these full of the aroma of dill leaves and when cooked though the kids were quite happy to munch 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.
- 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.