dill leaves pakora recipe, how to make dill leaves pakoras

by dassana amit updated March 12, 2014

dill leaves pakora: easy dill leaves pakora recipe

dill leaves pakora recipe – i know many of us cringe when we see pakoras or any deep fried snacks. but i have a family which loves pakoras…. and especially with the evening chai.

so i do make fried stuff at home many a times. even though i am not so fond of pakoras, the rest at home are :-)

dill leaves pakora

pakora and chai… nothing can beat this combo… good friends or family having a chat or watching their fav cricket match on television with some piping hot pakoras and steaming chai

the family does not mind pakora made with anything… be it assorted mixed veggies, bread or even onion… i do add a lot of greens to the pakoras like coriander and or make it exclusively with palak or methi/fenugreek or dill leaves.

shepu bhajiya or dill leaves pakora

this dill leaves pakora is a variation of the palak/spinach pakora recipe i had posted earlier.

the feathery fresh dill leaves give a lot of zing and aroma to the pakora and is a great variation to the usual pakoras we make.

dill leaves are also called as shepu in marathi and sua/soa in hindi. mostly i make dill leaves with potatoes or moong dal… and sometimes add it to salads for that extra aroma and flavor. this pakora is another recipe that i make with dill leaves.

dill leaves or shepu sua

serve these dill leaves pakoras with mint coriander chutney, tomato sauce or even chili sauce and enjoy the deliciousness.

i have served these with mexican green chili salsa… this combo is fantastic and you just need a small bit of the salsa on your pakora… the salsa is very very hot and won’t suit you if you are not used to eating spicy & hot foods.

dill leaves pakora batter

so enjoy these dill leaves pakoras or shepu che bhaji as i call these with a steaming cuppa of indian chai in the indian monsoons.

you might also love to check these pakora recipes:

  1. aloo pakora
  2. bread pakora
  3. crisp cabbage pakora
  4. punjabi kadhi pakora
  5. bread pakoras with cheese

dill leaves pakora recipe details are below:

dill leaves pakora
Prep time
Cook time
Total time
  • 1 cup dill leaves
  • 1 cup chickpea flour/besan
  • ¾ cup water
  • a pinch of asafoetida
  • 5-6 crushed black peppercorns
  • ½ tsp turmeric
  • pinch or two of garam masala
  • 1 green chili
  • ½ inch ginger chopped
  • 1 onion chopped
  • 2 tbsp chopped curry leaves
  • 1 tbsp white sesame seeds
  • salt as required
  • oil for deep frying
  1. rinse the dill leaves in water and then chop them.
  2. mix all the ingredients together.
  3. heat oil in a pan or kadai.
  4. pour spoonful of the batter in the moderately hot oil.
  5. fry the pakoras till golden brown.
  6. drain on paper tissues.
  7. serve dill leaves pakora hot with some chutney or tomato sauce and chai.
Nutrition Information
Serving size: 4

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{ 22 comments… read them below or add one }

s s nair April 2, 2014 1

Making it with a mixture of masurdal and chana dal with a pinch of asfoetidia gives it a distinct taste.


dassana amit April 3, 2014 2

thanks s s nair for sharing your tip.


leela January 13, 2013 3

Simple and neat presentation :)


dassana January 14, 2013 4

thanks leela


Your Cookery Book August 22, 2012 5

Nice dill leaves pakora. Perfect for the monsoon evening/morning with hot cup of masala tea.


Shruthi August 21, 2012 6

You know what Dassana I made them yesterday for my family, but my recipe is little different. I used 5 different types of daals and soaked them for couple of hours and grinded them with yoghurt. Then mixed the dill, onions and green chillies…Give a try…


dassana August 21, 2012 7

sure shruti i will try. adding curd would have made the pakoras soft.


Priya Sreeram August 19, 2012 8

pakoras and chai – combo made in heaven. loved this recipe. nice pics


Eha August 19, 2012 9

Find this a fascinating recipe in spite of being very much against frying anything :) ! Truly shall try!! I am learning something: having been born in Northern Europe I have always regarded dill as very much the herb from up north. Here in Australia many fine cooks have never used it and I had no idea it could be part of Indian cuisine! But the dill you picture on your lovely photos does look different: what I am used to is very much finer in leaf/stem and cannot be ‘crumpled’ in one’s palm the way you have done?! Also, it is always picked with large heads of seed-flowers! Different types? Same tastes? Very interesting!


dassana August 19, 2012 10

thanks eha. here i get this variety of dill only. in fact in indian cuisine we use dill leaves in many ways. we even add it to lentils. the taste is same,but different types i guess. when i see beautiful varieties of tomatoes or other greens on my fellow bloggers’ blogs…. i wonder why i don’t get these here.


Nisa Homey August 18, 2012 11

Perfect for the weather here…with a cup of tea.


Swasthi August 18, 2012 12

Hi Dassana! Loved your idea of using dill leaves for making pakora. Pakoras must be very aromatic! The leaves look garden fresh and awesome clicks.


dassana August 19, 2012 13

the pakoras were aromatic as well as delicious.


Isabel August 18, 2012 14

looks delicious….can’t wait to try this out.
thanks for posting….love your site.


dassana August 18, 2012 15

thanks for your lovely comments isabel.


vandana sadhwani August 18, 2012 16

hi, wl surely try ds pakoras.thx


dassana August 18, 2012 17

do try these vandana. they are delicious.


Anamika @ madcookingfusions August 18, 2012 18

Hey I have never tried these, good to know about dill leaves pakoras… bookmarked! Loved the green colour leaves pics, looks so refreshing…can we add 1 teaspoon of rice flour to this to add little crispiness to these pakoras Dassana?


dassana August 18, 2012 19

thanks anamika. you can add rice flour too. it will make the pakoras crispy.


Vimitha August 18, 2012 20

Nice flavorful pakoda… Looks so tempting


riyas August 18, 2012 21

nice clicks..i admire your presentation


dassana August 18, 2012 22