This bhindi pakora recipe is irresistable. Bhindi and onion combine in a soft pakora that's tasty, moreish and really celebrates the unique flavour and texture of okra.
Bhindi, also known as okra, is a green vegetable (or edible seed pod to be precise!) available in most supermarkets and even some smaller grocery stores.
It's a distinctive looking green vegetable, with a long, tapered shape, hence the nickname "ladies fingers".
The tender flesh is firm but easy to slice and the vegetable is filled with small, white seeds. Once sliced, okra releases a clear, mucilaginous liquid which some people consider off putting, but it really needn't be - bhindi is delicious!
It's also a good source of dietary fiber and contains vitamins, B6, C and K, folate and magnesium.
Bhindi is commonly used in Indian cooking, and is often served in a masala, or fried in a light batter to make Kurkuri Bhindi (Crispy Fried Okra).
Here, though, we're making bhindi pakora by chopping the bhindi up quite small, combining with chopped onion and fresh chilli and then bringing together in a thick batter made from chickpea flour (also known as gram flour or besan), rice flour, spices and water.
You can make the whole recipe in one bowl in a matter of minutes, then you'll scoop portions of dough into the oil to produce lovely bhindi pakora with crisp outers and doughy, soft interiors.
When choosing bhindi, look for bright green pods that are firm to the touch. Avoid okra that is limp, yellowing or has brown spots. Fresh bhindi will keep in the fridge for up to three days so why not add some to your next grocery order and give this recipe a go?
Here's the full instructions for how to make bhindi pakora. Enjoy!
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 225 g (7.9 oz) okra cut in half lengthways and then chopped
- 1 brown onion finely chopped
- 1/2 red chili finely chopped
- vegetable oil to fry
Equipment
- Ice cream scoop or large spoon
- Deep fat fryer or suitable high-sided saucepan
Instructions
Put the chickpea flour, rice flour, salt, pepper, coriander, chilli powder, turmeric and cumin in a large mixing bowl.
Whisk together.
Add the okra, onion and fresh chilli. Stir well so that everything is coated.
Add 150ml (2/3 US cup) of water and mix again so that the vegetables are coated in a thick batter.
Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
Lower spoonfuls of batter into the oil - I used an ice cream scoop as it's a really quick way of getting very equally sized pakora. Only cook 4-5 pakora at a time so that you don’t overcrowd the pan.
Fry for 5 minutes until crisp and golden, turning gently as needed.
Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Enjoy!
Pointers, tricks and troubleshooting tips for the perfect Bhindi pakora
Is Bhindi pakora easy to make?
Yes, Bhindi pakora is super easy to make.
The batter comes together quickly and the frying process is straightforward. You do need to be careful when frying, as the hot oil can be dangerous. However, as long as you take the necessary precautions, Bhindi pakora is a relatively easy dish to make.
First, you'll need to mix together the dry ingredients for the batter. In a large mixing bowl, whisk together the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin.
Then, add the okra, onion and fresh chilli. Stir well so that everything is coated. Add the water and mix. Then you form your pakoras by scooping batter with an ice cream scoop or large spoon and dropping it into the hot oil.
Fry for 5 minutes until crisp and golden, turning gently as needed. Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain. Then enjoy hot and fresh with a selection of delicious dips!
What are Bhindi pakora?
Bhindi pakora is an Indian snack made from okra and a batter of gram flour and spices.
You can make pakora with other vegetables too - potato, aubergine and cauliflower all work well. I have a few other pakora recipes on the site, including Beetroot pakora, Cabbage pakora and even Egg pakora!
Bhindi pakora is deep-fried and usually served with a chutney or sauce on the side.
What does Bhindi pakora mean?
Bhindi is the Hindi word for okra, and pakora is a type of fried fritter. So it translates to okra fritter.
Will I need any special equipment to make Bhindi pakora?
You will need a deep fat fryer or large, high-sided saucepan to fry the pakora. You will also need a slotted spoon or spider to lift the pakora out of the oil. If you like, you can place the drained pakora on a baking sheet in a low oven to keep them hot and crisp.
What is okra?
Okra is a vegetable that is also known as lady's fingers. It is a member of the mallow family and is native to Africa. Okra is very nutritious and is a good source of vitamins A and C, as well as dietary fibre.
Okra can be cooked in many different ways. It is often used in soups and stews, or it can be fried, roasted or grilled. When cooking okra, it is important to remember that it can become slimy.
This is because it contains a substance called mucilage. Some people love this slimy texture, but if you're not a fan, there are a few things you can do to avoid it - like deep frying it in a pakora!
Where can I buy okra?
Okra is available at most large supermarkets in the UK. Confusingly, it's often kept with the herbs even though it's closer to an aubergine or tomato or legume. So if you can't find it in the vegetables, check there.
If you can't find any in your supermarket, you can also find okra at African, Caribbean or Asian grocery stores.
How do I cut okra?
To cut your okra, first, wash the okra and then cut it in half lengthwise. Then, chop the okra into pieces.
If you want to take extra steps to avoid slimy okra, you can leave your chopped okra to dry out for a few hours on a plate covered by a cake protector.
What is gram flour?
Gram flour or chickpea flour is a type of flour that is made from ground chickpeas. It is a staple ingredient in Indian cuisine and can be used to make a variety of dishes, such as pakora, dhokla and besan ladoo.
Where can I buy gram flour?
Gram flour is available at most supermarkets and grocery stores worldwide. Though it's more widely available in countries with large Indian and Pakistani communities.
So if it isn't in your local supermarket, you can find it at speciality stores that sell Indian or Asian foods.
Or failing that you can always order some gram flour from Amazon.
Where can I get rice flour?
In the UK, rice flour is available at most supermarkets on the flour or baking aisle. Though sometimes it's kept on the 'world foods' aisle. You can also find it at speciality stores that sell Asian foods.
Can I make Bhindi pakora without rice flour?
Yes, you can make Bhindi pakora without rice flour. If you do not have rice flour, you can substitute it with another type of flour, such as all-purpose flour or whole wheat flour.
Can I make Bhindi pakora without gram flour?
Yes, you can make Bhindi pakora without gram flour. If you do not have gram flour, you can substitute it with another type of flour, such as all-purpose flour or cornflour.
However, gram flour has a specific texture and flavour which works really well for recipes like this. So if you can track some down I would highly recommend it!
Is Bhindi pakora suitable for vegetarians?
Yes, Bhindi pakora is suitable for vegetarians.
Though if you serve it with any dips you should check that they are also suitable for vegetarians as some dips, such as yoghurt, may contain animal products.
Is Bhindi pakora suitable for vegans?
Yes, this Bhindi pakora is completely suitable for vegans. So feel free to serve it to your plant-based pals!
Make sure you double-check any dips or chutneys that you serve with it as some may contain animal products such as yoghurt or cream.
Is Bhindi pakora gluten-free?
No, Bhindi pakora is not gluten-free. Gram flour and rice flour both contain gluten. If you are looking for a gluten-free option, you can substitute the flours with gluten-free flours such as almond flour or coconut flour.
However, the texture will be different, as rice and gram flour have very distinctive textures that other flours won't replicate.
Are Bhindi pakora keto-friendly?
No, Bhindi pakora is not keto-friendly. Gram flour and rice flour are both high in carbs. If you are following a keto diet, you can substitute the flours with low-carb alternatives such as almond flour or coconut flour.
Are Bhindi pakora healthy?
While okra is very healthy, Bhindi pakora is not considered to be a healthy dish as it is deep-fried. However, you could make some healthier swaps, such as using olive oil instead of vegetable oil or using gluten-free flour.
Is Bhindi pakora safe to eat while pregnant?
Yes, Bhindi pakora is safe to eat while pregnant. However, many doctors advise that pregnant people avoid eating lots of fried foods. So consult your medical advisor on the best path for you.
Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is Bhindi pakora suitable for babies and toddlers?
No, Bhindi pakora is not suitable for babies and toddlers as this dish is deep-fried.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with Bhindi pakora?
Bhindi pakora is traditionally served with a chutney or sauce on the side. It can also be served with raita (a yoghurt-based salad).
It goes well with a variety of dipping sauces, such as mint sauce, tamarind sauce or yoghurt. Tamarind and date ketchup is available in lots of UK supermarkets and I would highly recommend it with this recipe!
It also goes well with a flatbread like roti or chapati.
How should I store Bhindi pakora?
Bhindi pakora can be stored in an airtight container in the fridge for up to 3 days. However, it's best enjoyed hot and fresh from the pan.
How long will Bhindi pakora keep?
Bhindi pakora will keep in an airtight container in the fridge for up to 3 days.
Can I leave Bhindi pakora out on the counter?
No, Bhindi pakora should not be left out on the counter. It needs to be stored in the fridge so that it does not spoil.
Can I make Bhindi pakora ahead?
While Bhindi pakora can be made ahead of time, I wouldn't recommend it. It will keep in the fridge for up to 3 days. However, the pakoras won't be as nice as when they're freshly made.
Can I keep Bhindi pakora in the refrigerator?
Yes, your cooked Bhindi pakora can be stored in an airtight container in the fridge for up to 3 days.
You can also prepare the batter ahead and store it in a sealed container in the fridge for up to 2 days.
Can I freeze Bhindi pakora?
Bhindi pakora doesn't freeze well. The texture of the pakoras changes when frozen and they won't be as nice when defrosted.
You could make and form the pakoras, then freeze them and cook them from frozen.
However the texture of the okra would most likely change due to freezing, so it's best to make them fresh.
I would recommend making a double batch and only cooking what you need. The batter will keep in the fridge for up to 3 days.
Can I reheat Bhindi pakora?
Yes, Bhindi pakora can be reheated. However, the pakoras won't be as nice as when they're freshly made.
To reheat your pakoras, you could pop them onto a lined oven tray. Then heat them in the oven for 7-10 minutes at around 180C/350F.
Take care not to overcook or burn them. If they got very brown when they first cooked, you may want to cover them in tin foil as they reheat so they don't burn.
Can I make these Bhindi pakoras in a different quantity?
Yes, you can make Bhindi pakora in a different quantity. Simply adjust the number of Bhindi (okra) you use.
For example, this recipe makes 16 Bhindi pakora. So if you wanted to make 32 Bhindi pakora, you would need to double all of the ingredients.
You could also make a half batch of the batter, then only cook what you need. The batter will keep in the fridge for up to 3 days.
Can I make Bhindi pakora in a stand mixer such as a KitchenAid or Kenwood Mixer?
There's no need to use a stand mixer in this recipe. The bhindi is mixed with the dry ingredients then water is mixed in by hand, so there's no batter that would need mixing.
Can I make Bhindi pakora with a food processor?
Again, there's no need to use a food processor in this recipe. The bhindi and other ingredients are mixed by hand, so a food processor would just turn everything into a paste.
How can I deep-fry my pakoras safely?
If you're going to make this Bhindi pakora recipe, here are a few crucial steps to prepare your pakoras safely:
- Make sure any little ones or animals are out of the room while you cook this dish. The oil can splash and cause injury to innocent bystanders!
- Make sure that you have a deep-sided pan so that the oil doesn't splash out and burn you.
- Use an oil with a high smoke point, such as vegetable oil or sunflower oil.
- Don't overfill your pan with oil - you need enough so that the Bhindi pakora float, but not too much so that the oil starts to splash out.
- Have a plate or some kitchen paper handy to drain the Bhindi pakoras when they're cooked.
- Use tongs or a slotted spoon to carefully place the Bhindi pakoras into the hot oil.
- Don't overcrowd the pan - cook the Bhindi pakoras in batches if necessary.
- Don't leave the Bhindi pakoras unattended while they're cooking.
How can I make sure my Bhindi pakora turns out perfectly?
- The key to making Bhindi pakora is to make sure the bhindis (okras) are dry before you start. If they're wet, the batter will be runny and won't stick to the Bhindi.
- I also recommend using fresh Bhindi (okra) if you can get it. Fresh okra is usually around 3 inches long, completely green with no black or dark patches. Sometimes okra grows up to 5 inches, but the bigger it gets the more fibrous and tough it becomes. So make sure you use smaller, fresher okra.
- When it comes to frying your pakoras, you need to make sure the oil is hot before you add the Bhindis in. If the oil isn't hot enough, the Bhindi pakoras will absorb oil and be greasy. On the other hand, if the oil is too hot, the Bhindi pakoras will be burnt on the outside but raw in the middle.
- The best way to check if the oil is hot enough is to add a small piece of batter to the oil. If it sizzles and comes up to the surface straight away, then the oil is ready.
- Once you've added the Bhindis to the oil, don't overcrowd the pan. This will lower the temperature of the oil and make the Bhindi pakoras greasy.
- Fry the Bhindis in batches, making sure each batch has plenty of space to cook.
- Finally, make sure you drain the Bhindi pakoras on some kitchen paper before serving. This will help to get rid of any excess oil.
Why did my Bhindi pakora turn out slimy?
If your Bhindi pakora turned out slimy, it's likely because the Bhindis (okras) were too wet. Make sure the okra is completely dry before you start cooking.
You can also try leaving the sliced okra to oxidise before you use it in the recipe. Oxidising okra helps to get rid of the sliminess.
To oxidise Bhindis (okras), simply slice the Bhindis and leave them out on a plate for at least 30 minutes. This will help to dry them out and remove some of the sliminess.
How can I add/change the flavours in Bhindi pakora?
If you want to change the flavours in Bhindi pakora, there are a few things you can do:
- Add different spices to the batter. For example, try adding cumin seeds, garam masala or chaat masala.
- Add finely chopped fresh herbs such as coriander or mint.
- You could also use dips to give a different flavour. So try dipping the Bhindi pakora in a yoghurt or tamarind sauce.
- If you aren't an okra fan, you could try making Bhindi pakora with other vegetables such as cauliflower, potatoes or aubergines.
Where is the origin of pakora?
Pakora is a type of fritter that originates from India. It is typically made with onion, potato or spinach, but can also be made with Bhindi (okra).
The batter for Bhindi pakora is usually made with chickpea flour (besan), which gives it a light and crispy texture.
Bhindi pakora is usually served as a snack or starter and is often served with a dipping sauce such as yoghurt or tamarind chutney.
Print this bhindi pakora recipe
Bhindi Pakora Recipe
Ingredients
- 125 g (4.4 oz) chickpea flour
- 25 g (0.9 oz) rice flour
- 1/2 tsp (0.5 tsp) salt
- 1/4 tsp (0.3 tsp) freshly ground black pepper
- 1/2 tsp (0.5 tsp) chili powder
- 1/4 tsp (0.3 tsp) ground coriander
- 1/2 tsp (0.5 tsp) turmeric powder
- 1/2 tsp (0.5 tsp) cumin
- 225 g (7.9 oz) okra cut in half lengthways and then chopped
- 1 brown onion finely chopped
- 1/2 red chili finely chopped
- vegetable oil to fry
Equipment
- Ice cream scoop or large spoon
- Deep fat fryer or suitable high-sided saucepan
Instructions
- Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric and cumin in a large mixing bowl and whisk together.
- Add the okra, onion and fresh chilli. Stir well so that everything is coated.
- Add 150ml (2/3 US cup) of water and mix again so that the vegetables are coated in a thick batter.
- Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
- Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
- Lower spoonfuls of batter into the oil - I used an ice cream scoop as it's a really quick way of getting very equally sized pakora. Only cook 4-5 pakora at a time so that you don’t overcrowd the pan.
- Fry for 5 minutes until crisp and golden, turning gently as needed.
- Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
- If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.
Video
Nutrition
If you enjoyed this recipe why not try my caramelised sweet potatoes recipe or even my delicious cauliflower pakoras.
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