side
Crispy Bhindi
Thin, crisp Bhindi fried until golden, good as a side or a snack.
Ingredients
- Bhindi (Okra)500 g
- 2 tbsp besan or rice flour
- 1/2 tsp turmeric
- 1/2 tsp red chilli powder
- oil for shallow frying
- 1/2 tsp chaat masala
- salt to taste
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- easy
- Cuisine
- Punjabi
- Diet
- Vegan
From the farm
Method
- 1Slice the Bhindi as thin as you can. Wash, then dry every piece completely before cutting so it does not turn slimy.
- 2Toss with salt, turmeric, red chilli powder and 2 tbsp besan or rice flour.
- 3Shallow fry in batches in hot oil, spreading the pieces out so they crisp rather than steam.
- 4Drain on paper, sprinkle with chaat masala and serve at once.
Storage: Eat fresh; it softens as it cools.
Leftovers: Reheat in a hot dry pan to bring back the crunch.
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