dill leaves pakoda recipe | suva pakora recipe | shepu che bhajji recipe
dill leaves Pakoda recipe, Suva pakora recipe, Shepu Che Bhajji recipe with detailed Photos and Video. Dill Leaves Pakoda or Dill Leaves Fritters made of fresh dill leaves coated with gram flour and some flavourful Indian Spices. Unlike the normal Pakoda, this Dill leaves Pakoda or Pakora got a unique flavor and very easy to make, Healthy tea time snacks too. I was making the Pakoda Killu Vathal yesterday and remains me to make some Pakoda for tea time snacks and I made this Dill Leaves Pakoda.
Dill Leaves Pakora Or Dill Leaves Pakoda is also known as Suva bhaji in Gujarat and Sabbasige Soppu in Kannada may the name differs but all over its an Indian Famous Fritters which can be made within 10 to 15 mins time.
Whenever I shop Carrefour I always buy the organic Vegetables, I have seen this fresh Dill Leaves and bought a bunch. I Searched for dill leaves recipes this recipe attracted me and made this dill Leaves Pakoda on my own version. I always love to make Pakoras but this Pakora is with the twist of Dill Leaves. We can make Dill Leaves Bonda, Dill Leaves Pickles and many recipes using the Dill Leaves.
You may also like some Pakoda Recipe Collections from my blog, Jackfruit seed Pakoda, Cashew Thool Pakoda.
dill leaves pakoda recipe or Dill Leaves Pakora Recipe Video:
Step by Step Procedure for dill leaves pakoda recipe, Suva pakora recipe, Shepu Che Bhajji recipe,
Wash and clean the dill leaves, rougly chop them keep aside.Finely chop the onions and green chillies. Take a mixing bowl add the gram flour/besan flour, rice flour, turmeric powder, chili powder, roasted cumin, and salt.
Add the finely chopped onion and green chili, chopped dill leaves, curd, and water mix well. The dough should be stiff so add water in spoons.
Warning: if you drop more water the dough become watery and its suck water. just sprinkle little water and make a stiff dough.
Heat oil and drop dough into the oil and deep fry it.
Once it turns crisp and golden remove from the oil.
Hot and Spicy Dill Leaves Pakora or Dill Leaves Pakoda is ready to serve. We can have it coffee or tea.
Dill Leaves Pakora Recipe, Dill Leaves Pakoda Recipe card:
- Dill leaves (suva/shepu bhaji) – 1 cup
- Besan (gram flour or chick pea flour) – 1 cup
- Rice flour – ¼ cup
- roasted cumin seed powder-1/3 tsp
- Red chili powder – 1 tsp
- Turmeric powder – ¼ tsp
- curd(dahi/yogurt)-1 tsp
- Onion, large – 1
- Green chili – 2
- Salt – to taste
- Oil – to deep fry
- Wash and clean the dill leaves, rougly chop them keep aside.
- finely chop the onions and green chillies. Take a mixing bowl add the gram flour/besan flour, rice flour, turmeric powder, chili powder, roasted cumin, and salt.
- Add the finely chopped onion and green chili, chopped dill leaves, curd, and water mix well. The dough should be stiff so add water in spoons.
- Heat oil and drop dough inside the oil and deep fry it
- Once it turns crisp and golden remove from the oil.
2. sprikle little water and make stiff dough
3. dahi or curd should be thick
4. always fry in medium flame
5. you can add curry leaves or mint leaves
Have a happy Tuesday !!!
