Kurkure Bhindi

Ingredients

• 500 g bhindi (okra), washed and dried

• 1/2 cup besan (gram flour)

• 1/2 cup rice flour

• 1 tbsp coriander powder

• 1 tbsp red chilli powder

• 1 tbsp amchoor (dry mango powder)

• 1 tsp haldi (turmeric powder)

• 1 tbsp chaat masala

• 1 tbsp oil

• salt to taste

• oil for deep frying

Method

Wipe the bhindi and ensure they are completely dry before proceeding. Cut them lengthwise into 4 slices each and place them in a large bowl.

Add besan along with rice flour, red chilli powder, coriander powder, turmeric powder, dry mango powder, oil and a little salt.

Mix everything well so that the bhindi is evenly coated with the spices and flours.

If the mixture seems too dry, you can sprinkle a few drops of water to help the coating stick to the bhindi.

Now heat oil in a deep pan and fry the bhindi in small batches (do not overcrowd the pan).

Once they are crispy and golden brown, remove them with a slotted spoon and drain on paper towels to remove the excess oil.

Sprinkle chaat masala and give it a toss.