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

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dill leaves pakora: easy dill leaves pakora recipe
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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.

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 pakora, paneer pakora, moong dal bhajiya, rice pakora, corn pakora, moong urad dal vada and basic pakora recipe.

dill leaves pakora recipe details below:

5 from 1 vote
dill leaves pakora recipe
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dill leaves pakora recipe | suva pakora recipe | shepu che bhajji recipe
prep time
10 mins
cook time
30 mins
total time
40 mins
 

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.

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 recipe
  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.




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{ 21 Responses }

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

  4. 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…

  7. 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.

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

  11. 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?