Wednesday, May 18, 2011

Bhendi Pakodas

5-6 bhendi/lady's finger
4 tsp besan flour
2 tsp rice flour
1 tsp white til
3 green chillies finely chopped/chilly powder
few coriander leaves
salt as per taste
oil for deep frying

In a pan heat oil for deep frying the pakodas
Wash and pat dry lady's finger and cut into small pieces and keep aside.
In a bowl add besan flour, rice flour, white til, coriander leaves, green chillies or red chilly powder chopped bhendi pieces, salt and 2 tsp oil and mix everything.
Sprinkle little water to the mixture and mix again, make sure the everything is mixed properly.
The prepared pakoda batter should not be very watery nor to thick.
Now take this mixture in hand and drop it slowly and carefully to the pan.
Fry till golden brown.
Serve  hot with any chutney or ketchup of your choice.

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