Crispy Bhindi
Bhindi refers to okra or lady’s fingers. Okra coated with spices and flours is deep fried till crisp. It can be served as a side dish to the main course.
Serves: 3
Ingredients:
- Bhindi (okra) – 200 gm
- Besan (gram flour) – 1 tbsp
- Rice flour – 1 1/2 tbsp
- Corn flour – 1 to 2 tsp
- Turmeric powder – 1/3 tsp
- Chilly powder – 1/2 tsp
- Garam masala – 1 tsp
- Amchur – 1/3 tsp
- Salt to taste
- Oil – for deep frying
Procedure:
- Discard both the ends of bhindi and cut them into thin strips. If the bhindi is long, then give one horizontal cut as well.
- Combine all the ingredients except oil in a mixing bowl.
- Let it rest for 15 min. Sprinkle a spoonful of water if required.
- Heat oil in a deep frying pan.
- Drop a few strips and deep fry on medium flame till crisp. Turn occasionally with slotted spoon.
- Place on an absorbent paper.
- Serve as a side dish to the main course.
Save as PDF
