Kurkuri Bhindi Chaat

Serves – 4

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


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


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.

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.

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.

Once ready top it up with the chaat masala.