Vendakkai Pakoda brings the magic of Indian street food right to your kitchen. This beloved snack transforms humble okra into crispy, crunchy bites that are impossible to resist. I learned this recipe from my grandmother, and it’s become my go-to comfort food on rainy evenings. The secret lies in the perfect blend of flours and spices, plus that special touch of crushed peanuts that adds extra crunch.
About the Recipe
This recipe takes okra from ordinary to extraordinary. The batter mix of three different flours creates the perfect crunch, while the tamarind adds a subtle tanginess. It’s a great way to get kids to eat their vegetables, and the crushed peanuts give it a unique twist that sets it apart from regular pakoras. Even if 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 simple yet rewarding this recipe is. The prep work is minimal, and the results are always impressive. The pakodas turn out crispy on the outside and tender inside, with a perfect balance of spices. They’re great for beginners since the recipe is forgiving – you don’t need precise measurements to get good results. Plus, they’re perfect for parties since you can make them ahead and reheat them quickly.
Vendakkai Pakoda Bhindi Pakora
Cooking Tips
– Make sure the okra is completely dry before slicing to prevent the oil from splashing
– Keep the oil temperature medium-hot for even cooking
– Don’t overcrowd the pan while frying
– Add a pinch of baking soda to the batter for extra crispiness
– Test the oil temperature by dropping a small amount of batter – it should sizzle and rise immediately
Serving and Storing Suggestions
Serves 4-6 people as a snack. Total prep and cooking time: 30 minutes. Serve hot with mint chutney or ketchup. Store leftovers in an airtight container at room temperature for up to 24 hours. Reheat in a preheated oven at 350°F for 5 minutes to restore crispiness.
Similar Recipes
- Onion Pakoda
- Potato Pakora
- Spinach Fritters
- Mixed Vegetable Pakoda
Nutrient Benefits
Okra is rich in fiber, vitamins A and C, and antioxidants. The combination of different flours provides complex carbohydrates, while peanuts add protein and healthy fats. This snack offers more nutritional value than many store-bought alternatives, though it should be enjoyed in moderation due to being deep-fried.
Vendakkai Pakoda (Bhindi Pakora)
Ingredients
- 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 taste
- Oil for deep frying
Instructions
- Wash and pat the okras.
- Cut the tops and tails off.
- Slice the lengthwise into 2 pieces and keep aside.
- Remove and discard the seeds if preferred.
- Add salt, turmeric powder and tamarind extract to a pan.
- Place it over medium flame.
- Add the sliced okras and simmer for a minute.
- Drain well and keep aside.
- Mix the corn flour, rice flour, peanuts, salt, garam masala powder and maida in a bowl.
- Add enough water and mix well to a thick batter.
- Heat oil in a deep frying pan over medium flame.
- Dip the okras in the batter, shake off any excess and add to the hot oil.
- Deep fry until light golden brown and remove.
- Drain excess oil.
- Serve hot with sauce or chutney.
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Frequently Asked Questions
Can I make these pakodas without tamarind?
Yes. You can skip tamarind or replace it with lemon juice for tanginess. The pakodas will still be delicious, just with a slightly different flavor profile. The main purpose of tamarind is to add a subtle sour note that balances the spices.
How do I keep the pakodas crispy?
The key is proper oil temperature and letting them drain well after frying. Place them on paper towels and don’t stack them while hot. For storing, keep them in a paper-lined container with small air holes to prevent them from becoming soggy.
Why are my pakodas turning out too oily?
This usually happens when the oil isn’t hot enough. Keep the oil at medium-high heat, and don’t overcrowd the pan. Make sure your batter isn’t too thin – it should coat the okra pieces well without dripping too much.
