Bhindi Pakora | Okra Pakoda Recipe | Bendekai Pakoda | Okra Fritters. These crispy bhindi pakora are so yummy that everyone would love it, easy and simple to make. Okra fritters prepared from finely chopped lady finger which is later mixed with besan and rice flour batter to deep fry. This okra pakoda recipe are fabulous evening snack, which is perfect recipe for a rainy day at home…
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Bhindi Pakora | Okra Pakoda Recipe | Bendekai Pakoda | Okra Fritters
Bhindi Pakora | Okra Pakoda Recipe | Bendekai Pakoda | Okra Fritters. These crispy bhindi pakora are so yummy that everyone would love it, easy and simple to make. Okra fritters prepared from finely chopped lady finger which is later mixed with besan and rice flour batter to deep fry. This okra pakoda recipe are fabulous evening snack, which is perfect recipe for a rainy day at home…
Ingredients
Directions
Wash and wipe the bhindi well making sure there is no moisture before chopping. Cut it thin roundels.
Add 2 chopped green chilli, chopped few curry leaves, ½ tsp turmeric powder, 1 tsp red chilli powder and a pinch of asafoetida.
Then add ¾ cup besan or gram flour, ¼ cup rice flour and salt to taste.
Combine all the ingredients well, squeeze the bhindi well to release moisture and make dough moist. (If you feel the dough is too dry, sprinkle just a few drops of water)
Heat oil in a kadai, take small pieces of pakoda dough and drop into hot oil in batches. Fry till the pakodas turn crisp and golden brown.
Serve crispy bhindi pakoda with tea or coffee.
Cooking Directions Step by step
Wash and wipe the bhindi well making sure there is no moisture before chopping. Cut it thin roundels.
Add 2 chopped green chilli, chopped few curry leaves, ½ tsp turmeric powder, 1 tsp red chilli powder and a pinch of asafoetida.
Then add ¾ cup besan or gram flour, ¼ cup rice flour and salt to taste.
Combine all the ingredients well, squeeze the bhindi well to release moisture and make dough moist. (If you feel the dough is too dry, sprinkle just a few drops of water)
Heat oil in a kadai, take small pieces of pakoda dough and drop into hot oil in batches. Fry till the pakodas turn crisp and golden brown.
Serve crispy bhindi pakoda with tea or coffee.
Ingredients
Directions
Wash and wipe the bhindi well making sure there is no moisture before chopping. Cut it thin roundels.
Add 2 chopped green chilli, chopped few curry leaves, ½ tsp turmeric powder, 1 tsp red chilli powder and a pinch of asafoetida.
Then add ¾ cup besan or gram flour, ¼ cup rice flour and salt to taste.
Combine all the ingredients well, squeeze the bhindi well to release moisture and make dough moist. (If you feel the dough is too dry, sprinkle just a few drops of water)
Heat oil in a kadai, take small pieces of pakoda dough and drop into hot oil in batches. Fry till the pakodas turn crisp and golden brown.
Serve crispy bhindi pakoda with tea or coffee.
