20 minutes (Preparation )
10 second read: This very easy to make snack and is very versatile. It can also be used as a side dish to something as basic as daal-rice.
a) Trim the bhindi and cut it into 4 (lengthwise).
b) Add the dry spices and the salt barring the chaat masala and amchoor and keep it for 10 to 15 minutes.
c) The bhindi starts leaving a little water. Add the besan and corn flour slowly and form a coating on the bhindi.
d) Deep fry to a crisp golden brown and remove on a kitchen towel.
e) Put it into a serving plate and sprinkle the chaat masala and the amchoor powder and mix. Serve immediately
Get smaller tender bhindis. The bigger they are, the more seeds they will have and worse the texture of the final preparation
|250 gms||Bhindi (okra)|
|2 tbsp||Corn flour|
|½ tsp||Red chilly powder|
|¼ tsp||Amchoor powder|
|¼ tsp||Haldi powder|
|½ tsp||Chaat masala|