- 260 grams bhindi / okra
- 1 tsp kashmiri red chilli powder
- ¼ tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp chaat masala
- 1 tsp lemon juice
- ½ tsp salt
- ¼ cup besan / gram flour
- ¼ cup rice flour
- 2 tsp oil
- oil, for frying
- chaat masala
Firstly, take 260 grams bhindi. Make sure to wash and pat dry before slicing.
Slice into thick strips and remove the seeds.
Add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala.
Mix well making sure spices are well coated.
Now add 1 tsp lemon juice and ½ tsp salt and mix well.
Marinate for 10 minutes making sure the flavours are well-absorbed.
Further, add ¼ cup besan and ¼ cup rice flour, then mix well. Make certain to coat the flour uniformly.
Also, add 2 tsp oil and mix gently coating the masala well.
Do not add any extra water, salt helps to release moisture and adding water makes the bhindi sticky.
Deep fry in hot oil spreading uniformly.
Stir occasionally and fry on medium flame.
Fry until the bhindi turns crisp and golden.
Drain off over kitchen paper to remove excess oil. You can also sprinkle a pinch of chaat masala to enhance the flavour.
Finally, enjoy the kurkuri bhindi as an evening snack or for a side dish of lunch.