dill leaves pakora recipe | suva pakora recipe | shepu che bhajji recipe

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dill leaves pakora recipe

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.

5 from 1 vote
total time:
40minutes

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.

dill leaves pakora: easy dill leaves pakora recipe

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.

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 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.

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 bhajji as i call these with a steaming cuppa of indian chai in the indian monsoons.

if you are looking for more pakora recipes then do check aloo pakorapaneer pakoramoong dal bhajiya, rice pakora, corn pakoramoong urad dal vada and basic pakora recipe.

dill leaves pakora recipe details below:

dill leaves pakora recipe
5 from 1 vote
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dill leaves pakora

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.
course snacks
cuisine indian
prep time 10 minutes
cook time 30 minutes
total time 40 minutes
author dassana

ingredients (1 cup = 250 ml)

  • 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

how to make dill leaves pakora

  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 to remove excess oil.
  7. serve dill leaves pakora hot with some chutney or tomato sauce and chai.

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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21 comments/reviews

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

    • thanks s s nair for sharing your tip.

  2. Simple and neat presentation 🙂

    • thanks leela

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

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