Directions
For bhindi
- Bhindi (okra) – ½ kg
- Besan (gram flour) – ½ cup
- Amchur – 2 tbsp
- Rice flour – 3 tbsp.
- Chaat masala – 1½ tbsp
- Corn starch – 2 tbsp
- Coriander powder – 2 tbsp
- Salt
- Turmeric – 1 tsp
- Chilli powder – 2 tsp
- Water – to sprinkle
- Oil – for frying
For Assembling Chaat
- Sweet curd – ½ cup
- Tamarind Chutney – ¼ cup
- Pomegranate – handful
- Sev – handful
- Onion chopped – 3tbsp
- Tomato chopped – 3tbsp
- Chaat masala (optional) – generous pinch
Steps
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1
Done
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Cut the heads of the bhindi(okra). Split it from the centre lengthwise and remove the seeds. Cut it further lengthwise. Repeat with all of okra. |
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2
Done
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Put the okra in a bowl and add turmeric, chilli powder, coriander powder, amchur powder, besan, rice flour and corn flour. Gently toss this. Do not add salt at this stage. Heat oil in a deep pan. Sprinkle salt on the okra, sprinkle with your finger very little water so that the masala sticks to the okra. |
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3
Done
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This will help in the masala and besan to stick to the okra. Immediately deep fry in hot oil on high heat. Once it turns crispy, remove to an absorbent paper and sprinkle with some chaat masala and serve with a lemon wedge. |
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4
Done
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Once ready top it up with the chaat masala. |
