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Dill Leaves Pakora Recipe

Dill Leaves Pakora

A crunchy and crisp tea time snack made using dill leaves. Its vegan and also gluten free.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4


  • Dill leaves / suva /shepu bhaji – 1 cup
  • Besan or chickpea flour) – 1 cup
  • Rice flour – 1/4 cup
  • Baking soda – 1/8 tsp optional
  • Ginger garlic paste – 1 tsp
  • Red chili powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Onion - 1
  • Green chili – 2
  • Fennel seeds – 1/4 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 tsp 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.