Prep: 10 minutesCook: 10 minutes Servings: 4
500 gms Lady finger, cut into half length wise
Salt to taste
1 tsp Dry Mango Powder
1 tsp Red chilli powder
½ tsp Turmeric powder
1 tsp Chaat masala
½ tsp Cumin powder
¼ cup Gram flour
2 tsp Oil
Oil for frying
Pinch of chaat masala
- Add the halved bhindis to a bowl along with all the masalas.
- Add in the gram flour and oil and give it a nice mix, making sure each and every bhindi is evenly coated.
- Heat sufficient oil in a frying pan, fry the bhindi till golden brown and crispy.
- Drain on absorbent paper, and sprinkle chaat masala.
- Serve hot.