A crispy, spicy Indian snack made with recent okra coated in a seasoned batter and deep-fried to golden perfection. This pakoda recipe combines the goodness of okra with fragrant spices and crunchy peanuts, creating an ideal tea-time deal with that is each tasty and satisfying.
Vendakkai Pakoda brings the magic of Indian avenue meals proper to your kitchen. This beloved snack transforms humble okra into crispy, crunchy bites which are unimaginable to withstand. I realized this recipe from my grandmother, and it’s turn into my go-to consolation meals on wet evenings. The key lies within the good mix of flours and spices, plus that particular contact of crushed peanuts that provides further crunch.
Concerning the Recipe
This recipe takes okra from unusual to extraordinary. The batter mixture of three totally different flours creates the proper crunch, whereas the tamarind provides a refined tanginess. It’s an effective way to get children to eat their greens, and the crushed peanuts give it a singular twist that units it other than common pakoras. Even when you’re not an okra fan, you’ll love these crispy bites.
Why You’ll Love This Recipe
You’ll fall in love with how easy but rewarding this recipe is. The prep work is minimal, and the outcomes are at all times spectacular. The pakodas prove crispy on the surface and tender inside, with an ideal stability of spices. They’re nice for inexperienced persons because the recipe is forgiving – you don’t want exact measurements to get good outcomes. Plus, they’re good for events since you can also make them forward and reheat them shortly.
Vendakkai Pakoda Bhindi Pakora
Cooking Suggestions
– Make certain the okra is totally dry earlier than slicing to forestall the oil from splashing
– Maintain the oil temperature medium-hot for even cooking
– Don’t overcrowd the pan whereas frying
– Add a pinch of baking soda to the batter for further crispiness
– Take a look at the oil temperature by dropping a small quantity of batter – it ought to sizzle and rise instantly
Serving and Storing Options
Serves 4-6 individuals as a snack. Complete prep and cooking time: half-hour. Serve sizzling with mint chutney or ketchup. Retailer leftovers in an hermetic container at room temperature for as much as 24 hours. Reheat in a preheated oven at 350°F for five minutes to revive crispiness.
Related Recipes
- Onion Pakoda
- Potato Pakora
- Spinach Fritters
- Combined Vegetable Pakoda
Nutrient Advantages
Okra is wealthy in fiber, nutritional vitamins A and C, and antioxidants. The mixture of various flours supplies advanced carbohydrates, whereas peanuts add protein and wholesome fat. This snack provides extra dietary worth than many store-bought alternate options, although it ought to be loved sparsely as a consequence of being deep-fried.
Vendakkai Pakoda (Bhindi Pakora)
A crispy, spicy Indian snack made with recent okra coated in a seasoned batter and deep-fried to golden perfection. This pakoda recipe combines the goodness of okra with fragrant spices and crunchy peanuts, creating an ideal tea-time deal with that is each tasty and satisfying.
Substances
- 20 to 25 Vendakkai (Okra/Bhindi)
- 1/4 cup Corn Flour
- 1/4 cup Rice Flour
- 1/4 cup Maida (Plain Flour)
- 2 tbsp Peanuts (dry roasted and crushed)
- 1/2 cup Tamarind Extract- 1/2 cup
- 1 tsp Garam Masala Powder
- Turmeric Powder (a pinch)
- Salt as per style
- Oil for deep frying
Directions
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Wash and pat the okras.
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Minimize the tops and tails off.
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Slice the lengthwise into 2 items and preserve apart.
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Take away and discard the seeds if most popular.
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Add salt, turmeric powder and tamarind extract to a pan.
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Place it over medium flame.
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Add the sliced okras and simmer for a minute.
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Drain properly and preserve apart.
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Combine the corn flour, rice flour, peanuts, salt, garam masala powder and maida in a bowl.
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Add sufficient water and blend properly to a thick batter.
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Warmth oil in a deep frying pan over medium flame.
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Dip the okras within the batter, shake off any extra and add to the new oil.
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Deep fry till mild golden brown and take away.
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Drain extra oil.
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Serve sizzling with sauce or chutney.
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Ceaselessly Requested Questions
Can I make these pakodas with out tamarind?
Sure. You’ll be able to skip tamarind or exchange it with lemon juice for tanginess. The pakodas will nonetheless be scrumptious, simply with a barely totally different taste profile. The principle goal of tamarind is so as to add a refined bitter notice that balances the spices.
How do I preserve the pakodas crispy?
The secret’s correct oil temperature and letting them drain properly after frying. Place them on paper towels and don’t stack them whereas sizzling. For storing, preserve them in a paper-lined container with small air holes to forestall them from changing into soggy.
Why are my pakodas turning out too oily?
This normally occurs when the oil isn’t sizzling sufficient. Maintain the oil at medium-high warmth, and don’t overcrowd the pan. Make certain your batter isn’t too skinny – it ought to coat the okra items properly with out dripping an excessive amount of.
