Crispy and crunchy savory fritters made with okra, chickpea flour, and spices are so delicious and more-ish. Bhindi pakora is perfect with a cup of masala chai on a rainy day! Gluten-free, vegan, and ready in 20 minutes.
While this 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.
Why you will love this recipe
- Bhindi pakora is a delicious and versatile snack or appetizer. It is perfect for any occasion, from a casual gathering to a formal party.
- The fritters are crispy on the outside and soft on the inside, with a slightly sweet and savory flavor. The okra gives the pakoras a unique texture and flavor that will surely please everyone.
- It is a great way to enjoy okra. Okra is a vegetable that can be divisive, but bhindi pakora is a way to make it more palatable for people who don't like the taste or texture of okra on its own.
- It is a crowd-pleaser. Bhindi pakora will surely be a hit at your next party or gathering.
Okra: Use fresh and tender okra to make bhindi fritters.
Flour: I am using besan (chickpea flour) and rice flour for this recipe.
See the recipe card for full information on ingredients and quantities.
How to make Indian okra fritters
Step 1: Wash and pat dry the okra. Remove the crown and the end of the okra. Slice them thinly and transfer them to a bowl (image 1).
Step 2: To this, add besan, rice flour, cilantro, curry leaves, ginger, ground turmeric, chili powder, hing, and salt. Mix well (images 2 and 3).
Step 3: In a small pan, heat 2 teaspoons of oil. Add it to the okra mixture (image 4).
Step 4: Once the oil cools slightly, squeeze the okra well with your hands so that it releases moisture (image 5). Mix well to make the pakora batter. Add 1-2 tablespoons of water (only if needed). The batter should be thick (image 6).
Step 5: Take about one tablespoon of the batter and carefully drop it in the oil. Repeat with more batter to make pakoras (image 7). Carefully flip and fry until both sides are golden brown (image 8).
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, or else the fritters will turn out very oily and hard.
What to serve with bhindi pakora?
Serve bhindi pakora with classic mint chutney and sweet tamarind chutney. Sliced onions, lemon wedges, or green chilies can provide crunch and flavor, and for a milder option, tomato ketchup works well. Enjoy them with a hot cup of tea, South Indian coffee, or your favorite beverage for a delightful snacking experience.
Yes. These fritters are vegan.
Yes. Chickpea flour and rice flour are used in this recipe, making them gluten-free.
To store bhindi pakora, cool them to room temperature, place them in an airtight container in a single layer, and store them in the refrigerator for 4-5 days. Reheat in an oven or
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.
More Indian snack recipes
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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.