Blogging Marathon #22
Theme: Pakodi Masti
Many people often complain about the sliminess of okra. If you like the flavor of okra but not the slimy texture, this is the perfect way to enjoy them. The okra stays firm and intact.
- 1 cup chickpea flour/ besan
- 2 teaspoons ginger garlic paste
- 2 teaspoons dhana-jeera powder ( or 1 teaspoon ground cumin and 1 teaspoon ground coriander)
- 1 teaspoon red chile powder (cayenne)
- 1 teaspoon salt
- 2/3 cup water
- 8 oz. okra
- oil, for frying
Combine flour with all of the other ingredients, except the okra and the oil. Mix until you have a smooth batter.
Make sure you use okra that is firm, whole and intact without any cuts. Put okra into the batter and toss until all the okra is well coated with the batter.
Heat oil to 350 F, hot enough for frying. Take okra pieces out of the batter, one at a time and place in the hot oil.
Fry for 3-4 minutes, until golden.
Enjoy with your favorite chutney.
|Okra Pakoda & Tamarind Chutney|
It went well with tamarind chutney.