Ingredients
- ½ kg okra (bhindi) (washed, dried, cut into strips)
- 2 teaspoons Himalayan pink salt (or to taste)
- ½ teaspoon turmeric powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon carom seeds (ajwain)
- 2 teaspoons red chili powder
- 1 teaspoon amchur powder (dry mango powder)
- 1 lemon
- ½ cup gram flour (besan)
- 2 tablespoons rice flour
- oil (for deep frying)
- 1 teaspoon chaat masala
Instructions
- In a bowl, add the bhindi, salt, turmeric, cumin, coriander, carom seeds, red chili powder, amchur powder, and lemon juice. Mix well.
- Add the gram flour and rice flour. Mix until the bhindi is well coated.
- Heat oil in a pan. Deep fry the bhindi in small batches over medium to high heat until golden brown and crispy.
- Drain on a plate lined with a kitchen towel to absorb excess oil.
- Your crispy, crunchy kurkuri bhindi is ready! Squeeze some lemon over it and sprinkle with chaat masala.
- Serve hot with dal or kadhi and boiled rice. Enjoy! And remember “COOKING IS EASY!”
Video
Notes
- Adjust the spices to your taste.
- You can fry a few green chilies along with the bhindi for added flavor.
- Ensure the oil is hot enough to crisp the okra, but not so hot that it burns quickly.