Fried Bhindi/Okra is an unconventional preparation. It’s more like a poakori and less like a side vegetable. If you want to serve it with the main meal, serve it with hot dal and rice otherwise it’s perfect as a snack.
Preparation time: | 30 minutes |
Servings: | 4 |
Difficulty: | Easy |
Ingredients
Fresh Okra | 1/2 lb |
Besan (checkpea flour) | 1 cup |
Vegetable Oil | To fry |
Crushed Saunf (fennel seeds) | 1/2 tsp |
Cumin Powder | 1/2 tsp |
Turmeric Powder (haldi) | 1/2 tsp |
Red Chilli Powder | 1 tsp |
Coriander Powder | 1 tsp |
Dried Mango Powder | 1 tsp |
Chaat Masala | 1 tsp |
Salt | 1 tsp |
Garam Masala | 1/2 tsp |
Method
- Wash okra and let it dry.
- Cut off the head and the tail. Slit the okra lengthwise in 4 pieces.
- Add all the spices to cut okra.
- Add besan and mix well. Besan will stick to okra along with spices. If not, sprinkle a bit of water so that the besan and spices get stuck to okra pieces.
- Heat the oil. Drop a pea sized besan in oil. If it settles down, the oil is not hot enough. If besan becomes brown immediately, the oil is too hot.
- Drop a few pieces of okra in oil and fry on medium heat till the okra is golden brown and crisp.
- Drain on paper towel. Fried Bhindi/Okra is ready.
- Serve it hot as a snack.
Notes
- While washing okra, just make sure to drain it well because otherwise it becomes slippery and difficult to cut.
- Always use fresh okra for this preparation and not the frozen ones.
Summary
![recipe image](http://www.ezpzcooking.com/wp-content/uploads/2011/08/fried-okra-80.jpg)
Recipe Name
Fried Bhindi/Okra
Author Name
Ruchi Garg
Published On
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