Recipe: Yummy Crispy Bhindi pakora

Crispy Bhindi pakora. Hot oil works like a secret weapon making bhindi pakora recipe very crispy on frying. Mix very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients.

If the slices are thick, then while frying the besan gets cooked but the bhindi slices remain half cooked. Add very less or no water to the pakoda dough. This will make pakoda very crispy and also the taste gets enhanced. You can have Crispy Bhindi pakora using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Crispy Bhindi pakora

1. It's of bhindi(medium sized).
2. Prepare of gramflour.
3. You need of riceflour.
4. Prepare of Salt.
5. It's of Redchill powder.
6. Prepare of Turmeric powder.
7. You need of Coriander powder.
8. You need of Cumin powder.
9. It's of Amchur powder.
10. It's of water.
11. Prepare of Oil for frying.

Mixing hot oil gives a crispier pakoras and also prevents sogginess. Deep fry the bits of the batter till golden brown. Tasty bhindi pakora ready to serve. Enjoy the tasty Bhindi pakoras hot with tomato sauce or chutney or even with a hot cup. firstly, replace rice flour with corn flour to make bhindi pakoda (bende gatti baje) more crispy. also make sure not to add any water while preparing dough. additionally, fry on medium flame till the pakodas turn crispy. finally, bhindi pakoda (bende gatti baje) stays good for a week when stored in a airtight container.

Crispy Bhindi pakora instructions

1. Finely chop the bhindi and add to a mixing bowl.Now add all the dry ingredients..
2. Give it a quick mix,add water and combine well..
3. Heat the oil and drop the pakora to hot oil,fry till golden crisp.Crisy hot pakoda is ready to be enjoyed..

Swap out the gram flour for rice flour, or add in a bit of garam masala along with the other spices. If you would rather make oven-fried okra, after coating with the dry ingredients, place the bhindi in a single layer on a baking sheet and spray with olive oil. Heat enough oil for deep frying. Take okra pieces out of the batter, one at a time and place in the hot oil. Remove from the oil and drain on paper towels to absorb excess oil.