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    Home » Recipes » Snacks

    Dill Leaves Pakora Recipe – Suva or Shepu Bhaji Pakoras (Fritters)

    Published: Jan 6, 2014 by Radhika . 19 Comments

    43 shares
    Jump to Recipe

    Dill Leaves Pakoras Recipe
    Dill Leaves Pakora Recipe. A crunchy and crisp tea time snack made using dill leaves. Its vegan and also gluten free. These dill leaves pakora will be just perfect as an evening snack for you especially on a cold evening.

    Dill leaves are known as suva or shepu bhaji up North, and are available at large, but where I’m, these are a very rare find and when I found a fresh bunch of dill leaves in the veggie shop, I simply could not resist buying them.

    This is the first time I’m cooking with these leaves. The leaves are fern like and the aroma is just mind blowing.

    The kids at home found it a bit over powering while I was cleaning them, so I wanted to make a snack to be on the safer side instead of making a dal or stir fry with these leaves.

    Dill Leaves Pakoras

    They are also used in salads both for health reasons and for their aroma.  I have yet to try it though. But these dill leaves pakodas (Fritters) are to die for as they were so crisp and yummy.

    Unlike the regular pakodas these are full of the aroma of dill leaves and when cooked though the kids were quite happy to have them as it was not that over powering.

    Suva Bhaji Pakora

    I do wish I get these leaves regularly at the veggie shop where I shop near my place.

    So do give it a try and I’m sure you also will like them and instead of the same old pakodas these will make a nice change as well.

    Shepu bhaji ke pakore

    Points to note:

    Cook the pakoras over medium flame. As we have added dill leaves, if cooked over high flame they will get burned quickly and will give out a bitter taste.

    After the pakoras have cooled down completely to room temperature, you can also store them in an air tight container and they remained good for the next 2 days at room temperature itself.

    Adjust the green chili and chili powder according to your spice level.

    The temperature of the oil needs to be perfect. If cooked over low flame, they will start drinking more oil and if the oil is very hot, it will get burned.

    Dill leaves Fritters

    Want to have more such deep fried snacks, then check out:
    Palakottai Vadai
    Vazhakkai Kola Urundai
    Paneer Potato Pops
    Lauki Bhajjias
    Vegetable Bonda

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    Dill leaves pakora recipe details below:

    Dill Leaves Pakora Recipe

    Dill Leaves Pakora

    A crunchy and crisp tea time snack made using dill leaves. Its vegan and also gluten free.
    No ratings yet
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    Prep Time : 10 mins
    Cook Time : 15 mins
    Total Time : 25 mins
    Servings : 4
    Author : Radhika

    Ingredients
      

    • Dill leaves / suva /shepu bhaji – 1 cup
    • Besan or chickpea flour) – 1 cup
    • Rice flour – ¼ cup
    • Baking soda – ⅛ tsp optional
    • Ginger garlic paste – 1 tsp
    • Red chili powder – 1 tsp
    • Turmeric powder – ¼ tsp
    • Onion - 1
    • Green chili – 2
    • Fennel seeds – ¼ tsp
    • Salt – to taste
    • Oil – to deep fry
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    Instructions
     

    • Chop the onions into juliennes. Finely chop the green chilies.
    • Wash and roughly chop dill leaves.
    • In a mixing bowl, mix together onion, green chilies, ginger garlic paste, dill leaves and salt. Keep aside for 10 mins.
    • In another bowl mix together besan (chickpea flour), rice flour, red chili powder, baking soda, turmeric powder and fennel seeds.
    • After 10 mins of resting time, you will find the onion mixture have let out more moisture.
    • Sprinkle the flour mixture all over the onions and dill leaves mixture and keep mixing with your finger tips. The mixture will start to resemble like bread crumbs.
    • If you see more dry patches of flour, just sprinkle 1 teaspoon of water at a time and form a crumbly dough.
    • Heat a deep frying pan with oil. Drop a small ball of dough into the oil and when it rises immediately to the top, the temperature of the oil is just right.
    • Drop spoonfuls of dough into the oil till the pan can hold. Cook over medium flame turning the pakoras (fritters) once or twice in the middle.
    • Once the sizzling of the oil subsides, remove the pakoras and drain them on a kitchen paper to absorb the excess oil.
    • Serve this dill leaves pakora piping hot with tea or coffee.
    Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!

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    Reader Interactions

    Comments

    1. Sharon

      November 14, 2017 at 5:46 pm

      Thank you for this. I wanted to do something that wasn't sabzi, not a huge fan of shepu. I might have browned mine a little bit extra.

      Reply
      • Radhika

        November 17, 2017 at 6:13 pm

        Hi Sharon, I'm not a big fan of it too. That's why fritters instead of a sabji.

        Reply
    2. Salma

      November 12, 2015 at 3:22 pm

      Hi

      You didn't mention the consistency of the batter. Should it be same as regular pakoda. .?

      Reply
      • Radhika

        November 14, 2015 at 5:39 pm

        The dough should be like the regular pakoda only. It should not be loose batter.

        Reply
    3. Rajani

      January 30, 2014 at 10:28 am

      Suva saag is very healthy as you have pointed out. Pakodas are a good way to get kids used to the flavour. Notes are very helpful too. I have a recipe with suva saag waiting to be posted too.

      Reply
    4. john redy

      January 17, 2014 at 6:02 pm

      Crunchy snacks That's my favorite dish . Really It's so great dish .

      Reply
    5. Sangeetha Priya

      January 08, 2014 at 5:36 am

      tempting snack for this cold weather, love it!!!!

      Reply
    6. Chitra Ganapathy

      January 07, 2014 at 3:16 pm

      Super crunchy snack.love to munch some:)

      Reply
    7. Anupa Joseph (Palaharam)

      January 07, 2014 at 11:01 am

      Super crunchy and delicious they look... I can imagine having them this winter with hot chai...heavenly

      Reply
    8. Laura @ This is Thirty

      January 07, 2014 at 4:41 am

      This is so totally new-to-me and sound delicious!

      Reply
    9. Hamaree Rasoi

      January 06, 2014 at 11:18 pm

      Delicious and lovely looking fritters. Excellent preparation. Happy New Year to you.
      Deepa

      Reply
    10. Nalini's Kitchen

      January 06, 2014 at 9:52 pm

      Super crispy and flavorful pakodas,looks so tempting and yummy...

      Reply
    11. Sanoli Ghosh

      January 06, 2014 at 6:32 pm

      Wow......an aromatic mind blowing pakodas........crispy and lovely teatime snack.

      Reply
    12. Eliza Lincy

      January 06, 2014 at 6:13 pm

      OMG...Look at the photo What a colourful fritters. Nice and crunchy. Superb.

      Reply
    13. Veena Theagarajan

      January 06, 2014 at 5:39 pm

      looks super crispy and tasty.. Can u pass me the plate?

      Reply
    14. Rafeeda AR

      January 06, 2014 at 4:29 pm

      it's so cold here and these pakoras seem apt along with a cup of hot chai... yummy...

      Reply
    15. AparnaRajeshkumar

      January 06, 2014 at 4:21 pm

      i have seen it in the shop never thought of attempting let me try and let u know soon 😀

      Reply
    16. Ramya Krishnamurthy

      January 06, 2014 at 3:19 pm

      Yummy snack and love the circuit plate in background

      Reply
    17. Ramya Krishnamurthy

      January 06, 2014 at 3:15 pm

      Crunchy snack.love the circuit plate

      Reply

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    Radhika of Tickling Palates Blog

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