Instructions
De-Seed and Slice Okra (Bhindi)
- Rinse the Okra thoroughly under tap water. Rub it gently to remove any dirt on the skin of the bhindi.
- Pat it dry with a kitchen towel
- Following that, trim the top of each piece and slice in half down the center vertically
- Use a spoon to scoop out and discard all the seeds from the bhindi
Crispy Kurkuri Bhindi Preparation
- After de-seeding and slicing, transfer the bhindi into a mixing bowl
- Add cumin powder, coriander powder, red chili powder, turmeric powder, chaat masala and salt into the bowl with the bhindi
- Following that, toss to coat the bhindi in all the spices
- Fill a deep pan with frying oil and heat it up
- After that coat the bhindi with besan and cornstarch and dust off any excess flour
- Once the oil is hot, deep fry the bhindi in batches and fry until crisp and golden
- Remove the bhindi from the oil and drain off all the excess oil
- Serve the crispy kurkuri bhindi hot and sprinkle some lemon juice and chaat masala and garnish with cilantro leaves
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