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.
- 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
- To make bhindi pakora, 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 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.
- Drain on an absorbent paper.
- Sprinkle chaat masala evenly over it and toss gently.
- Serve the bhindi pakoras immediately.
- Mix the dough very well while squeezing it simultaneously, without using any water to form a mixture. The sticky property of bhindi helps in binding together all the ingredients.
- Heat the oil in a deep non-stick pan, drop a spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily.