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
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
Method
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.
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