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 🙂
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.
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 suva moong dal sabzi recipe. and sometimes add it to salads for that extra aroma and flavor. this pakora is another recipe that i make with dill leaves.
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.
so enjoy these dill leaves pakoras or shepu che bhajji as i call these with a steaming cuppa of indian chai in the indian monsoons.
dill leaves pakora recipe details below:
dill leaves pakora recipe - 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.
- 1 cup dill leaves
- 1 cup chickpea flour (besan)
- ¾ cup water or add as required
- 1 pinch of asafoetida (hing)
- 5 to 6 crushed black peppercorns
- ½ teaspoon turmeric (haldi)
- a generous pinch garam masala
- 1 green chili, chopped
- ½ inch ginger, chopped
- 1 medium sized onion, chopped
- 2 tablespoons chopped curry leaves (kadi patta)
- 1 tablespoon white sesame seeds
- salt as required
- oil for deep frying
- rinse the dill leaves in water and then chop them.
- mix all the ingredients together.
- heat oil in a pan or kadai.
- pour spoonful of the batter in the moderately hot oil.
- fry the pakoras till golden brown.
- drain on paper tissues to remove excess oil.
- serve dill leaves pakora hot with some chutney or tomato sauce and chai.