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    Home » Breakfasts / Snacks » Pakora

    Dill Leaves Pakoda

    Published: May 26, 2023 · Last Modified: May 26, 2023 by Kanan Patel / 1 Comment

    Jump to Recipe Pin Recipe
    Dill leaves pakoda pin

    If you like your pakoda crispy on the outside and moist but not soggy on the inside, then you’re going to LOVE these dill leaves pakoda! The trick for extra crisp texture is to add a little bit of rice flour.

    This is a quick and easy dill leaves recipe that’s super delicious and perfect tea-time snack.

    Dill leaves pakoda in a plate with ketchup on side

    The English name Dill leaves known as Suva bhaji in Gujarati, Shepu in Marathi, Sabbasige soppu in Kannada, sathakuppi sompa in Tamil, Soya koora in Telugu and Sathakuppa in Malayalam. 

    The word pakoda (fritter) usually conjures up something deep-fried and yes these dill pakoda are deep-fried but not heavy at all. See the frying tips below so you get light (not oily) pakodas.

    You’ll need a handful of dill leaves, onion, besan, rice flour, and some basic Indian spices and end up with a plateful of golden crispy dill leaves pakora that is can’t-stop-eating-them delicious. It’s pretty amazing, right?

    Trying dill leaves for the first time? You might love it or not like it. Dill leaves have strong taste and aroma. The first-timers, please start will lesser amount than mentioned, once your palate gets used to with this bhaji then keep increasing the amount.

    The important step

    In order to make the crispy pakoda, the most important step is to make the right consistency of the batter. The batter should be thick (not runny at all). 

    The thin, runny batter will soak up so much oil while frying and end up with soggy, soft pakoda which no-one likes.

    Another trick to make crispy dill leaves pakoda? The temperature of the oil has to be right. Keep the heat medium or medium-high. 

    Oil has to be hot enough. Meaning: when you drop the spoonful of batter into the hot oil, it should sizzle and float on top within seconds. 

    If it takes some time to float then the oil is not hot enough and pakoda will soak up extra oil and you end up with soggy pakoda.

    How To Make Dill Leaves Pakoda? (Pics)

    1) Take dry ingredients (besan, rice flour, salt, sesame seeds, red chili powder, turmeric powder, cumin powder, fennel powder, garam masala, hing) in a bowl. Mix well.

    2) Add chopped onions, green chili, and dill leaves.

    3) Mix everything well so the flour is coated to veggies.

    4) Now add little water at a time and make a thick batter.

    Collage of making dill leaves pakoda batter pics

    5) Heat the oil in a pan on medium heat for deep-frying. Once the oil is hot, add a spoonful of batter carefully into the hot oil (use two spoons or use your fingers and thumb as our moms do).

    6) Do not touch them with a spatula for a minute then you can keep moving and turning around for even browning. While frying makes sure that oil does not get too hot. If so adjust the heat level otherwise pakoda will stay raw from inside. 

    Once they are golden brown and crispy from all around then remove using a slotted spatula and keep them to a paper towel-lined plate.

    Collage of frying dill leaves pakoda into hot oil pics

    Serving suggestion: To feel the best texture and to get the best taste, pakoda should be served warm or hot. Serve them with a dipping sauce like green chutney or mint chutney and tomato ketchup.

    Check out more pakoda Recipes
    Aloo pakora
    Palak pakoda
    Rice pakora

    Dill leaves pakoda on a plate with one pakoda is shown inside part

    Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Dill leaves pakoda in a plate with ketchup on side
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    Dill Leaves Pakoda Recipe

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    These dill leaves pakoda made crispy around the edges with soft inside. They are deep-fried yet light and not oily. Serve them as a tea-time snack or evening snack.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 415kcal
    Servings 2 servings
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ⅓ cup Besan (gram flour)
    • 3 tablespoons Rice flour
    • a pinch Hing (Asafoetida)
    • 1 tablespoon Sesame seeds
    • ½ teaspoon Red chili powder
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Cumin powder
    • ½ teaspoon Fennel seeds powder
    • ¼ teaspoon Garam masala
    • Salt to taste
    • 1 Green chilies chopped finely
    • ¼ cup Red onion chopped
    • ½ cup Dill leaves (sephu bhaji or suva bhaji) chopped
    • ⅓ cup Water
    • Oil for deep frying
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    Instructions 

    • Take dry ingredients (besan, rice flour, salt, sesame seeds, red chili powder, turmeric powder, cumin powder, fennel powder, garam masala, hing) in a bowl. Mix well.
    • Add chopped onions, green chili, and dill leaves.
    • Mix everything well so the flour is coated to veggies.
    • Now add little water at a time and make a thick batter.
    • Heat the oil in a pan on medium heat for deep-frying. Once the oil is hot, add a spoonful of batter carefully into the hot oil (use two spoons or use your fingers and thumb as our moms do).
    • Do not touch them with a spatula for a minute then you can keep moving and turning around for even browning. While frying makes sure that oil does not get too hot. If so adjust the heat level otherwise pakoda will stay raw from inside.
    • Once they are golden brown and crispy from all around then remove using a slotted spatula and keep them to a paper towel-lined plate.
    • Serve them hot or warm.

    Notes

    Batter consistency is the key to make good crispy (not soggy) dill leaves pakoda. The batter should be thick and not runny at all. The runny batter will soak up so much oil while frying and makes soggy, oily pakoda. If by mistake it becomes runny then add more besan.
    Another trick to make crispy pakoda? The temperature of the oil has to be right. Keep the heat medium or medium-high. Oil has to be hot enough. Meaning: when you drop the spoonful of batter into the hot oil, it should sizzle and float on top within seconds. If it takes some time to float then the oil is not hot enough and pakoda will soak up extra oil and you end up with soggy pakoda.
    What does it taste like? Dill leaves have prominent flavor, so if you are not a fan of dill flavor then start will lesser amount. Increase gradually as it suits your palate.
    Storing & Reheating: These dill leaves pakoda are best cooked and eaten right away to get the crisp texture. But if you like you can store leftovers in the refrigerator for 2-3 days.

    Nutrition

    Calories: 415kcal | Carbohydrates: 27g | Protein: 7g | Fat: 32g | Saturated Fat: 3g | Sodium: 689mg | Potassium: 304mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 14mg | Calcium: 78mg | Iron: 3mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Check Out More Dill Leaves Recipes

    • Suva kadhi recipe (Dill leaves kadhi) Shepu bhaji recipe
      Suva Kadhi (Dill Leaves Kadhi)
    • Aloo suva sabzi recipe (How to make aloo suva), Potatoes with dill leaves
      Aloo suva sabzi recipe
    • Shepu dal recipe (how to make dill leaves dal or Suva dal recipe)
      Shepu dal recipe (dill leaves dal or Suva dal)
    • Gajar suva sabzi recipe (How to make gajar suva) Carrot with dill leaves
      Gajar suva sabzi recipe

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    1. Priya

      July 11, 2013 at 9:31 am

      Excellent snack, feel like munching some.5 stars

      Reply

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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