Dil Yeh Dill Pakora Recipe

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I LOVE dill!

Coz it's tangy, spicy, flavorful, and holds a lot of that good chlorophyllic water. Plus, it helps that dill also means 'heart' in Hindi and other Indic languages. Linguistic hearts yo!

Dill, also called Soi kura in Telugu or Shulpa (not Shilpa Shetty) in East India, It is supposed to be consumed in rainy weather because of its ability to 'generate heat', as the grandmamas will tell you with authority, and it keeps the usual viral flu at bay.
So here is the Dill Pakora Recipe...because what is monsoon without some glistening fried food.


5 bunches of Dill, comes to about 110 grams
1 1/2 teaspoons Salt
1 tsp Turmeric
1 tsp Red Chili Powder
1/2 teaspoons of Kalonji or Onion Seeds
5 tablespoons of Roasted Chana Dal Flour or Putana 
5 tablespoons of Rice Flour
2 tablespoons of Mustard Oil
1/2 cup of Vegetable Oil
Makes 20 Pakodas


1. Washing the Dill: Cut out the roots of the Dill bunches. Keep the tender stems and leaves as is in a large bowl of saltwater for about ten minutes. Wash them thoroughly in tap water and then keep them for another ten minutes in a fresh bowl of salt water to make sure it's pest-free in its fern-like foliage. (Yes, I talk like that)

2. Chop the dill finely.

3. Add salt to tast, approx 1 1/2 teaspoons

4. Add the turmeric, chili powder, kalonji seeds, Putane flour, rice flour, and 2 tablespoons of mustard oil. Don't add any water.

5. Use your fingers to mix it all in, squeezing the dill as you knead it into one large ball of dough.

6. Keep the dough in a covered container in the refrigerator for about 30 minutes.

7. Once it's done its time in the fridge, make it into tiny balls, approx 2 inch wide.

8. Heat a wok in high flame until the back of a wooden spatula bubbles when it touches the bottom of the wok.

9. Fry the pakoras on high flame, constantly turning them over, until golden brown crispy.

10. Once done, cool on a sieve. Or, you could juggle with the hot pakora until it reaches your mouth crackling.

11. Serve with some coriander chutney and hot chai. Yenjai!