dill leaves pakora | suva pakora | shepu che bhajji

Jump to 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 or filter coffee.

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 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.

shepu bhajiya or dill leaves pakora

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.

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 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

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

dill leaves pakora

dill leaves pakora

5 from 1 vote
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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Cuisine Indian
Course: Snacks



  • 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.

Nutrition Info Approximate values

Nutrition Facts
dill leaves pakora
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


    1. 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.

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

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

See More Comments