Bhindi Pakora, Bhindi Pakoda Recipe Video by Tarla Dalal

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: 
Cooking Time: 
Makes 3 servings
Show me for servings


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


For bhindi pakora

  1. 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.
  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.
  4. Serve the {span class="bold1"}bhindi pakoras{/span} immediately.
See step by step images of Bhindi Pakora, Bhindi Pakoda recipe


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