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bhindi pakora.
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5 from 28 votes

Bhindi Pakora / Indian Okra Fritters

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 103kcal
Author: Shilpa Kerur

Ingredients

Instructions

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.

Deep frying:

  • 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.

Video

Notes

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.
See the tips section above for useful tips to make this dish.

Nutrition

Calories: 103kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 208mg | Potassium: 203mg | Fiber: 3g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg