Prep the Veggies: Take the tender okra (bhendi) and slice it lengthwise into 4 thin strips. Do the exact same thing with the mild green chillies so they blend perfectly with the okra.

Grind the Dal: Drain all the water from the soaked chana dal. In a mixer grinder, add the dal and the 3 spicy green chillies. Pulse it on and off to grind it coarsely. Do not add water, and make sure some chunks of dal remain for that perfect crunch.

Combine Ingredients: In a large mixing bowl, add the sliced okra, sliced green chillies, and sliced onions.

Add Spices: Toss in the cumin-coriander powder, turmeric, and asafoetida. Take the cumin seeds and carom seeds, rub them between your palms to release their aromatic flavours, and add them to the bowl.

Add Flours and Dal: Add the rice flour, gram flour, and the coarsely ground chana dal mixture to your bowl of veggies.

Mix Everything: Add salt to taste and the freshly chopped coriander leaves. Mix everything thoroughly with your hands. Do not add any water. The natural moisture released by the onions and okra is entirely enough to bind the Bhendi Mirchi Pakoda mixture.

Heat the Oil: Heat cooking oil in a deep frying pan or kadhai over medium heat.

Fry the Pakodas: Take small portions of the sticky mixture, flatten them slightly with your fingers, and gently drop them into the hot oil. Avoid overcrowding the pan.

Cook to Perfection: Do not stir immediately. Wait for 1-2 minutes until they firm up, then gently flip them. Fry until the okra fritters turn a beautiful golden brown and crispy.

Serve Hot: Remove the pakodas from the oil using a slotted spoon. Serve them immediately and enjoy the crunch!