This bhindi pakora recipe is irresistible. Bhindi and onion combine in a soft pakora that's tasty, moreish and really celebrates the unique flavour and texture of okra.
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.