Bhindi Pakora ,Recipe Link : https://www.tarladalal.com/Bhindi-Pakora-Bhindi-Pakoda-42100r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Bhindi Pakora 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. Preparation Time: 15 minutes.Cooking Time: 15 minutes.Serves 3. 1½ cups finely chopped ladies finger (bhindi)¾ cup besan (Bengal gram flour)2 tbsp rice flour (chawal ka atta)1 tbsp finely chopped coriander (dhania)1 tsp finely chopped green chillies¼ tsp turmeric powder (haldi)½ tsp cumin seeds (jeera) powder½ tsp coriander (dhania) powder½ tsp dried mango powder (amchur)2 tsp hot oilSalt to tasteOil for deep-frying½ tsp chaat masala for sprinkling1. Combine all the ingredients 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 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.3. Sprinkle chaat masala evenly over it and toss gently. Serve immediately.
