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 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.

Step By Step Photo Instructions

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
Spring onion pakoda
Palak pakoda
Rice pakora

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

PS Tried this dill leaves pakoda recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
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