Spice up your Snack Game with Bhindi Pakoras

Are you a fan of crispy and spicy snacks? If so, have you ever tried Bhindi Pakoras, a popular snack? If not, get ready to learn how to make this delicious dish and impress your friends and family with your culinary skills!

Bhindi is a low-calorie vegetable that is high in fiber, antioxidants, and vitamins, making it beneficial for digestion, blood sugar control, and immune function.

Ingredients:

• 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

Cooking Time:

30 mins

Method:

1. To make bhindi pakora, 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 a 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.
3. Drain on an absorbent paper.
4. Sprinkle chaat masala evenly over it and toss gently.
5. Serve the bhindi pakoras immediately.

Tips/Precautions:

• Mix the dough thoroughly while squeezing it with your hands, without adding any water. The natural stickiness of bhindi helps bind all the ingredients together.
  Heat oil in a deep non-stick pan. Drop spoonfuls of the mixture into the oil using your fingers.
• Maintain a consistent oil temperature:
  If the oil is too hot, the pakoras will brown quickly on the outside but remain uncooked inside.
  If the oil is too cool, the pakoras will absorb excess oil and become greasy.