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 or filter coffee.
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 masala chai.
the family does not mind pakora made with anything… be it assorted mixed veggies or bread pakora or even onion pakora… 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 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 recipe 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.
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.
so enjoy these dill leaves pakora or shepu che bhajji as i call these with a steaming cup of ginger tea in the indian monsoons.
if you are looking for more pakora recipes then do check
dill leaves pakora
INGREDIENTS FOR dill leaves pakora
- 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
- 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.
Can we shallow fry these pakoras?
yes you can. but then when you add the batter with spoon, flatten the batter lightly like a small thick pancake. this will help in frying easily.
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.
Simple and neat presentation 🙂
thanks leela
Nice dill leaves pakora. Perfect for the monsoon evening/morning with hot cup of masala tea.
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…
sure shruti i will try. adding curd would have made the pakoras soft.
the pakoras were aromatic as well as delicious.
pakoras and chai – combo made in heaven. loved this recipe. nice pics
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!
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.
Perfect for the weather here…with a cup of tea.
looks delicious….can’t wait to try this out.
thanks for posting….love your site.
Isabel
thanks for your lovely comments isabel.
hi, wl surely try ds pakoras.thx
do try these vandana. they are delicious.
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?
thanks anamika. you can add rice flour too. it will make the pakoras crispy.
Nice flavorful pakoda… Looks so tempting
nice clicks..i admire your presentation
thanks.