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.