Bhindi Pakora, Bhindi Pakoda


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Bhindi Pakora, Bhindi Pakoda

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
ભીંડી પકોડા - ગુજરાતી માં વાંચો (Bhindi Pakora, Bhindi Pakoda in Gujarati) 

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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.

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.

Here, we make use of that same property of bhindi to make a crunchy and tasty Bhindi Pakora. This unusual recipe tastes too good and is sure to win over many hearts. The success of this pakora lies in how well you make the dough without using any water.

You need to press and squeeze the dough while mixing so that a little bit of oil and the stickiness of bhindi are enough to bind the flours together. Once 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 .

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

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
    Method
  1. Combine all the ingredients, except the oil for deep-frying and chaat masala in a deep bowl and mix very well while squeezing it simultaneously, without using any water.
  2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  3. Sprinkle the chaat masala evenly over it and toss gently.
  4. Serve immediately.

Bhindi Pakora, Bhindi Pakoda Recipe Video by Tarla Dalal

Bhindi Pakora, Bhindi Pakoda recipe with step by step photos
  1. 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.
  2. Add besan to the same bowl. This is the most famous flour used as a binding in various pakoda recipes.
  3. Then add rice flour which provides a nice crunchy texture to the bhindi pakodas on frying.
  4. Add the coriander.
  5. Now add chopped green chillies. The quantity can be adjusted to suit your taste buds.
  6. Add turmeric powder to give a bright colour to batter.
  7. Now add cumin seeds. You can also substitute them with carom seeds. They provide a nice flavour to the batter.
  8. Add coriander powder to give a pleasant taste to the bhindi pakora.
  9. Now add amchur powder or dried mango powder. You can also add lemon juice instead. It provides a refreshing, chatpata flavour to bhindi pakoda.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Drain on an absorbent paper.
  15. Sprinkle chaat masala over it to make it tastier. Toss it gently so the masala spreads evenly.
  16. Serve bhindi pakoras immediately with a cup of tea/coffee and enjoy this quick okra fritters recipe. 

Nutrient values (Abbrv) per serving
Energy367 cal
Protein9.6 g
Carbohydrates31.6 g
Fiber7.7 g
Fat22.5 g
Cholesterol0 mg
Sodium33 mg

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Reviews

Bhindi Pakora, Bhindi Pakoda
5
 on 23 Sep 17 12:22 PM


These pakoras are just so unusual and taste fab, the combo of bhindi made as a pakora is mouth watering... When served with tomato ketchup and green chutney makes it a perfect high tea recipe...