Bhindi Pakora, Bhindi Pakoda Recipe Video by Tarla Dalal

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Bhindi Pakora, Bhindi Pakoda Recipe Video. 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.

Recipe Description for Bhindi Pakora, Bhindi Pakoda

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 3 servings
Show me for servings

Ingredients

For Bhindi Pakora
1 1/2 cups finely chopped ladies finger (bhindi)
3/4 cup besan (bengal gram flour)
2 tbsp rice flour (chawal ka atta)
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
1/2 tsp dried mango powder (amchur)
2 tsp hot oil
salt to taste
oil for deep-frying
1/2 tsp chaat masala for sprinkling

Method

For bhindi pakora

To make {span class="bold1"}bhindi pakora{/span}, combine all the ingredients 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 in it 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 chaat masala evenly over it and toss gently.
Serve the {span class="bold1"}bhindi pakoras{/span} immediately.

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RECIPE SOURCE : Tarla Dalal's Latest Recipes