About this recipe
Crispy and crunchy savory fritters made with okra, chickpea flour (besan), and spices, this bhindi pakora is a perfect treat with your masala chai. This Indian okra recipe is very unique and so easy to make. While these orka pakora is not as famous as onion pakora, it is one of the best ways to enjoy the flavor and texture of okra.
The sticky property of okra is used as a binding agent to make bhindi pakora. The slimy texture of bhindi is disliked but when used in this recipe, it makes the pakoda extra crispy. This Jain pakora recipe is made without onion and garlic. It is also popular in the Udipi cuisine and is called bende gatte baje.
Enjoy these gluten-free fritters with ketchup, mint chutney, or any dip of your choice and spiced chai (or filter kaapi) on a rainy day! Read on for ingredients, step-by-step instructions, and useful tips to make these easy and delicious bhindi pakora at home.
How to make Indian okra fritters
Wash and pat dry the okra. Remove the crown and the end of the okra. Slice them thinly and transfer them to a bowl (step 1).
To this, add besan, rice flour, cilantro, curry leaves, ginger, ground turmeric, chili powder, hing, and salt. Mix well (steps 2,3).
In a small pan, heat 2 teaspoons of oil. Add it to the okra mixture (step 4).
Once the oil cools slightly, squeeze the okra well with your hands so that it releases moisture (step 5).
Mix well to make the pakora batter. Add 1-2 tablespoons of water (only if needed). The batter should be thick (step 6).
Take about one tablespoon of the batter and carefully drop it in the oil. Repeat with more batter to make pakoras (step 7).
Carefully flip and fry until both sides are golden brown (step 8).
Crispy and crunchy pakora is ready to be served.
The slimy bhindi should bind the batter together. Squeeze the okra and besan together to get the moisture content needed to make the batter.
Do not add water initially. If the batter needs moisture, start with one tablespoon of water and mix well. Add one tablespoon of water at a time until you get a thick batter.
Make sure the batter is thick. The fritters will not be crispy if the batter is runny.
Adding a small amount of hot oil when making the batter makes the pakora extra crunchy.
If you do not have access to rice flour, you can substitute it with cornstarch.
Do not fry them on low heat else the fritters will turn out very oily and hard.
More Indian okra recipes:
1. Bhindi kadhi.
2. Bharwa bhindi.
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Yes. These fritters are vegan.
Yes. Chickpea flour and rice flour are used in this recipe, making them gluten-free.
Yes. They are freezer-friendly and can be stored in the freezer for up to three months. Place them on a tray and freeze them for a few hours first, then transfer to a ziplock pouch and store them.
These bhindi pakoras are:
- perfect for appetizers or snacks,
- very easy to make,
- gluten-free and vegan.
Bhindi Pakora / Indian Okra Fritters
- 1 lb okra
- 1 cup besan (chickpea flour/gram flour)
- ¼ cup rice flour
- 2 tablespoon cilantro finely chopped
- 1 sprig curry leaves finely chopped
- ½ inch ginger finely chopped
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder or cayenne
- ¼ teaspoon asafetida hing
- 2 teaspoon oil (hot)
- ½-¾ teaspoon salt adjust as per taste
- 1-2 tablespoon water (only if needed)
- Oil for deep frying
Making the batter:
- Wash and pat dry the okra. Remove the crown and the end of the okra. Slice them thinly and transfer them to a bowl.
- To this, add besan, rice flour, cilantro, curry leaves, ginger, ground turmeric, chili powder, hing, and salt. Give it a good mix.
- In a small pan, heat 2 teaspoons of oil. Add it to the okra mixture.
- Once the oil cools slightly, squeeze the okra well with your hands so that it releases moisture.
- Mix well to make the pakora batter. The sliminess from the okra should bind everything together.
- Add one tablespoon of water at a time, only if the batter needs moisture.
- The batter should be thick.
- Heat oil in a thick bottom pan.
- Check if the oil is ready. Take a drop of the batter and pour in the oil. If it immediately floats to the top, the oil is ready.
- Reduce the heat to medium.
- Take about one tablespoon of the batter and carefully drop it in the oil.
- Repeat with more batter to make pakoras.
- Do not disturb them for one minute.
- Carefully flip and fry until both sides are golden brown.
- Take them out and drain them on a paper towel.
- Serve with chutney, ketchup or dip of your choice.
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