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BHENDI
PAKORHA(OKRA IN BATTER)
A
crisp accompaniment to a north
Indian meal.
INGREDIENT
:
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.
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METHOD
:
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.
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