Both my daughter and husband love okra/ vendakkai/ bhindi and they like all the dishes that I make with it, starting from sambar to curries. I have made these fritters/ fries long time back and after that whenever we had it, it was store bought ones as I usually make the vendakkai curry every time that I bought okra. This time I reserved some okra for making these fries, it's such an easy recipe and you'll love it, even if you don't like okra otherwise. This might not be a healthy way of eating okra, but deep frying it removes the sliminess from it and leaves you with a crunchy and yummy snack..
Need To Have
- Okras/ Bhindi/ Vendakkai - 15
- Onion - 1 big chopped finely
- Kadalai Maavu/ Besan Flour/ Gram Flour - 6 tablespoons
- Arisi Maavu/ Rice Flour - 3 tablespoons
- Milagai Thool/ Red Chilly Powder - 1 teaspoon
- Manjal Thool/ Turmeric Powder - 1/4 teaspoon
- Fennel Seeds/ Sombu Powder- 1/2 teaspoon
- Curry Leaves - 10, roughly chopped
- Salt to taste
- Oil for deep frying
Method
Trim the okra on both sides, slice it into half lengthwise, then the half into 2 or 3 slices, then chop them into 2" pieces. To this add the onions, besan flour, rice flour, turmeric powder, chilly powder, fennel seed powder, salt, curry leaves and mix it. Don't add water, the moisture from the okra and onions is enough, you'll be a having a lumpy, wet and dry mixture.
Heat the oil for deep frying, add the mixture, a little at a time, fry it till golden in color, remove and serve it hot.
Other Okra/ Vendakkai/ Bhindi dishes you might be interested
- Okra Fried Rice
- Vendakkai Mor Kuzhambu
- Okra Kurma
- Simple Okra Curry
- Okra And Baby Corn Curry
- Bhindi Do Pyaza
- Aloo Bhindi
- Vendakkai Thayir Pachadi
Note
These pakoras are very crunchy when it's served hot, but might loose its crunchiness with time.
If you want them to stay crunchy for a longer time, then increase the quantity of flours, so that the okra pieces are completely coated with it and then fry in medium to low heat, so that it takes longer to turn golden and gets crispier in the process.
While adding the mixture to the oil, don't add it as a big lump, using your fingers, just spread it while adding, so that it falls in small pieces in the oil.
Oil should be medium hot, otherwise the flour will brown immediately and the vegetable will still have some moisture.
If you plan to do a large quantity, then do it in batches, if you leave the okra mixed with flour and salt for a long time, it'll start giving out water.
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