Bhindi Pakore|Monica’s Archives

Bhindi(Ladyfinger) is a vegetable that is mostly eaten in summers. To add a crunch to the vegetable, we can make bhindi pakoras which are crispy from outside and soft from inside. These delicious pakoras are mostly taken with dal chawal (rice and lentil).

Ingredients:

Bhindi (Ladyfinger) - 250gms

Grated paneer (cottage cheese) - 100 gms

Besan (gram flour) - ½ cup

Soda bicarb - ¼ spoon

Kali Mirch powder (black pepper powder)

Ajwain (carom seeds)

Chat masala

Mirchi powder (Red chili powder)

Haldi (turmeric)

Salt

Oil

Method:

· Wash bhindis and dry them. Discard the upper and lower portion. Cut a slit in-between lengthwise.

· For the filling - grate the paneer, add salt, haldi, Mirchi powder and chat masala and mix it. Fill this mixture in bhindis. Now microwave these filled bhindis for 4 minutes so that bhindis are half cooked.

· For pakora batter - Take besan and add salt, ajwain, kali Mirch powder – mix and add water to make a batter which neither too thick nor too thin. This batter can be stored in the fridge for a day or two.

· In frying pan, heat oil for pakoras.

· At the time of making pakoras, add a little hot oil (1 spoon) and soda in the besan batter. Mix it nicely.

· Dip the bhindis in the batter and deep fry in the oil.

Your bhindi pakoras are ready. I am sure you won’t be able to resist. They are very tasty and add a crunch to your meal. Enjoy your dal chawal along with crispy bhindi pakoras. It can be served as a side dish too.

Happy Cooking!

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