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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A crispy and flavorful bhindi (okra) snack that's perfect for tea time! The bhindi is stuffed with salt and ajwain, then coated in a spiced besan batter and deep-fried until golden brown and crispy. Serve hot with mint chutney or tomato ketchup for a delightful treat.
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Wash and dry the bhindi completely.
Trim the top and bottom ends. Cut a slit lengthwise without cutting all the way through.
Put the salt and ajwain inside each bhindi.
In a bowl, mix the besan, rice flour, turmeric powder, red chili powder, cumin powder, and baking soda.
Add a little water and make a thick batter.
Dip each stuffed bhindi into the batter until well coated.
Deep-fry on medium heat until golden brown and crispy.
Drain on a paper towel and serve hot with mint chutney or tomato ketchup.
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For extra crispiness, add rice flour to the batter.
Can I skip the rice flour?
Yes, but adding rice flour gives extra crispiness to the pakoras.
What can I serve with bhindi pakora?
Serve with mint chutney or tomato ketchup.
How do I ensure the bhindi is crispy?
Make sure to dry the bhindi completely before frying and maintain medium heat while frying.
