BHENDI PAKORHA(OKRA IN BATTER)
A crisp accompaniment
to a north Indian meal.
Okra - 250 gms.
Coriander powder - 8gm.
Rice (ground) - 25 gm.
Turmeric powder - 1.5 gm.
Ginger paste - 6 gm.
Green chilies - 7 gm.
Salt to taste
Lemon juice to taste.
Batter :
Chick pea flour
- 60 gm.
Flour (self
raising) - 60 gm.
Water
- 180 ml.
Garam-masala
- 2.5 gm.
Chili powder
- 2.5 gm.
Garlic paste
- 6 gm.
Salt to taste
Oil for deep frying.
Wash okra, wipe dry on absorbent paper. Slit each pod on one side. Heat oil in a pan and fry coriander, rice, turmeric, ginger and chilies, stirring, constantly, till golden brown. Remove from heat, add salt and lemon juice, and insert this masala into the slits on the okra pods.
Mix chick-pea flour and self-raising flour and add water to make a liquid batter. Stir in garam-masala , chili powder, garlic paste and salt. Dip okras in the batter and deep fry in a wok.
Serve hot as accompaniment to other dishes.
Time taken
-- 30 mins.
Serves -- 6.
