Bhindi Pakora, Bhindi Pakoda

by Tarla Dalal

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भिंडी पकोड़ा रेसिपी | भिंडी पकोरा | भिंडी पकौड़ा - हिन्दी में पढ़ें (Bhindi Pakora, Bhindi Pakoda in Hindi)

ભીંડી પકોડા રેસીપી | ભીંડી પકોડા | ભીંડાના ભજિયા - ગુજરાતી માં વાંચો (Bhindi Pakora, Bhindi Pakoda in Gujarati)

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bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images.

In bhindi pakora recipe we make use of the property of sticky bhindi to make a crunchy and tasty bhindi pakoda. This unusual okra fritters tastes too good and is sure to win over many hearts. The success of this crispy bhindi pakora lies in how well you make the dough without using any water.

bhindi pakora is made mainly from bhindi, besan, Indian spices and oil for deep frying.

Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks including bhindi pakora.

Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness.

Notes on bhindi pakora recipe. 1. Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily.

Once okra fritters are deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea.

You can also try other pakoras like the Gobi Pakora or Paneer Pakoda.

Learn to make bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with step by step photos below.

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Bhindi Pakora, Bhindi Pakoda recipe - How to make Bhindi Pakora, Bhindi Pakoda

Bhindi Pakora, Bhindi Pakoda Recipe Video by Tarla Dalal

Bhindi Pakora, Bhindi Pakoda recipe with step by step photos

In a deep bowl, take finely chopped ladies finger. Bhindi is excessively used in Indian cuisine to make subzi and curry recipes. Similar to onion pakoda, the bende gatti baje recipe (bhindi pakora) can be enjoyed by Jains too.
Add besan to the same bowl. This is the most famous flour used as a binding in various pakoda recipes.
Then add rice flour which provides a nice crunchy texture to the bhindi pakodas on frying.
Add the coriander.
Now add chopped green chillies. The quantity can be adjusted to suit your taste buds.

Add turmeric powder to give a bright colour to batter.
Now add cumin seeds. You can also substitute them with carom seeds. They provide a nice flavour to the batter.
Add coriander powder to give a pleasant taste to the bhindi pakora.
Now add amchur powder or dried mango powder. You can also add lemon juice instead. It provides a refreshing, chatpata flavour to bhindi pakoda.
Now add hot oil and salt to the same bowl. Hot oil works like a secret weapon making bhindi pakora recipe very crispy on frying.

Mix very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients.
Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily.
Deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. If you deep-fry all of them together then it will reduce the temperature of oil drastically and result in uneven deep frying.
Drain on an absorbent paper.
Sprinkle chaat masala over it to make it tastier. Toss it gently so the masala spreads evenly.

Serve bhindi pakoras immediately with a cup of tea/coffee and enjoy this quick okra fritters recipe.

Tips for bhindi pakora

Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients.
Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily.