Bhindi Pakora, Bhindi Pakoda
by Tarla Dalal
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Added to 11 cookbooks
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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 .
- 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.
- 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.
- Sprinkle the chaat masala evenly over it and toss gently.
- Serve immediately.
Nutrient values per serving
|Vitamin A||320.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||6.3 mg|
|Folic Acid||97.5 mcg|
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