Assamese Bhedailota Pakora is a traditional and popular delicacy from the state of Assam in northeastern India. The dish is known for its unique and bold flavors, and its crispy texture.
One of the reasons why Assamese Bhedailota Pakora is so popular is that it is a delicious and unique dish that is not commonly found in other parts of India. The dish is known for its bold and distinct flavors, which are a result of the use of traditional Assamese herbs. The dish is also known for its crispy texture, which is a result of the deep-frying process.
In addition to being a delicious and healthy dish, Assamese Bhedailota Pakora also has a lot of cultural and historical significance. The dish is believed to have originated in the state of Assam and has been enjoyed by generations of Assamese people. The dish is also considered to be a delicacy and is often served if someone suffers from stomach problems.
Overall, Assamese Bhedailota Pakora is a delicious and unique delicacy that is a must-try for anyone looking to experience the flavors of Assam. Its bold and distinct flavors, combined with its crispy texture make it a dish that is sure to be enjoyed by all. Whether you are looking for a dish to serve as an appetizer or a snack, Assamese Bhedailota Pakora is sure to be a crowd-pleaser.
How to make Bhedailota Pakora or Stink vine Pakora
- In a bowl, add 1 cup chopped stink vine, 20 curry leaves, 1 chopped onion, 2 chopped chillies, salt, 1 cup gram flour, ½ tsp turmeric powder, ½ tsp cumin powder, water and mix well forming a moist mixture
- Heat oil in a pan.
- Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
- Stir occasionally frying on medium flame
- fry until the pakora turns crisp.
Bhedailota Pakora|stink vine Pakora
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Cuisine: ASSAMESE
- Diet: Vegetarian
Ingredients
- 1 Onion, chopped
- 2 chilies, chopped
- 1 cup Stink vine, chopped
- 20 curry leaves
- 1 cup gram flour/besan
- salt
- ½ tsp turmeric powder
- ½ tsp cumin/jeera powder
- water
Instructions
- In a bowl, add chopped stink vine, curry leaves, onion, chopped chillies, salt, gram flour, turmeric powder, cumin powder, water and mix well forming a moist mixture
- Heat oil in a pan.
- Drop small portions of the mixture into the oil after flattening a bit. Do not touch until they firm up a bit.
- Stir occasionally frying on medium flame
- fry until the pakora turns crisp.
Keywords: Pakoda
