½ lbs Okra a.k.a. bhindi3 tablespoons Besan (Chickpea flour/ Gram flour)1 tablespoon Cornstarch1¼ teaspoon Salt1 teaspoon Red chili powder½ teaspoon Haldi Turmeric powder¾ teaspoon Cumin powder½ tablespoon Chaat Masala½ tablespoon Coriander powder – – Oil for frying
- – – Lemon Juice
- – – Chaat Masala
- – – Cilantro leaves
- Rinse bhindi thoroughly under tap water. Rub it gently to remove any dirt that usually sticks to the skin of bhindi.
- Pat it dry with a kitchen towel.
- Trim the top of each bhindi. Now, slice each bhindi in half down the center vertically. You will now have four sliced pieces of each bhindi.
- Use a spoon to scoop out and discard all the seeds from bhindi.
MAKE KURKURI BHINDI
- Transfer bhindi to a mixing bowl. Add cumin powder, coriander powder, red chili powder, haldi, chaat masala, and salt.
- Toss to coat the bhindi in spices.
- Let the bhindi rest for 10 minutes. Salt will help to draw some moisture from the bhindi.
- Heat oil in a pan. When the oil becomes hot, add besan and cornstarch to the bhindi. Toss to coat.
- Just before frying dust off the excess flour and deep fry the bhindi in batches. Do not overcrowd the pan.
- Fry until crisp and golden. Remove from oil and drain all the excess oil off.
- Crispy Kurkuri Bhindi is ready to be served. Sprinkle some lemon juice and chaat masala on top and enjoy!