Dill leaves pakora recipe - This is my childhood favorite. It is made from besan, rice flour, onion, dill leaves and few spices.
The procedure is similar to any kind or pakoda recipe. Make batter and fry till crisp.
In Gujarat, dill leaves are known as Suva bhaji. But for other languages name, I searched Wikipedia and here they are – Shepu in Marathi, sabbasige soppu in Kannada and sada kuppi in
Not everyone likes the taste of dill leaves as it has very strong aroma and taste. But I grew up eating it and I am used to with its flavor. So I like it.
It has many healthy benefits and low in calories. I have seen that suva is given to the mother right after she delivers the baby. No idea why but I have seen it around when I was in India.
If making and dish with this bhaji and not sure if you will like it or not. In that case, start with less amount and once you get used to, increase the quantity.
How to make dill leaves pakora recipe (Step by Step Photos):
1) Take besan and rice flour in a bowl. Add sesame seeds, salt, red chili powder, turmeric powder, cumin powder, fennel powder, garam masala and hing. Mix well.
2) Add chopped green chilies, onion and dill leaves.
3) Mix well till everything incorporated.
4) Add little water at a time and make thick batter.
5) Meanwhile heat the oil in kadai or pan on medium heat for deep or shallow frying. Once oil is hot enough; drop small balls in the oil using your hand or with help of two spoons.
6) Do not touch for a minute or so and then keep moving and turning around the pakora for even browning and cooking. Always fry them on medium heat. If oil is too hot then pakora stays raw from inside and become brown faster from outside. So please make sure right oil temperature. And also do not overcrowd the pan. Fry few at a time.
7) Once pakora become golden brown, remove them on paper towel lined plate. Oops that half already went in my stomach before I take the photo.
Serve suva bhaji pakoda warm or hot to get the best taste out of it.
Dill Leaves Pakoda Recipe
- ⅓ cup Besan (gram flour)
- 3 tablespoons Rice flour
- a pinch Hing (Asafoetida)
- 1 tablespoon Sesame seeds
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Fennel seeds powder
- ¼ teaspoon Garam masala
- Salt to taste
- 1 Green chilies chopped finely
- ¼ cup Red onion chopped
- ½ cup Dill leaves (sephu bhaji or suva bhaji) chopped
- ⅓ cup Water
- Oil for deep frying
- Take dry ingredients (besan, rice flour, salt, sesame seeds, red chili powder, turmeric powder, cumin powder, fennel powder, garam masala, hing) in a bowl. Mix well.
- Add chopped onions, green chili, and dill leaves.
- Mix everything well so the flour is coated to veggies.
- Now add little water at a time and make a thick batter.
- Heat the oil in a pan on medium heat for deep-frying. Once the oil is hot, add a spoonful of batter carefully into the hot oil (use two spoons or use your fingers and thumb as our moms do).
- Do not touch them with a spatula for a minute then you can keep moving and turning around for even browning. While frying makes sure that oil does not get too hot. If so adjust the heat level otherwise pakoda will stay raw from inside.
- Once they are golden brown and crispy from all around then remove using a slotted spatula and keep them to a paper towel-lined plate.
- Serve them hot or warm.