
Ingredients
Process
- Wash the bhindi completely and wipe them dry with paper towel.
- Slice them into one by 4 vertically.
- Sprinkle turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, dry mango powder, chaat masala powder and salt on bhindi one by one.
- Mix the bhindi well with these masalas. Sprinkle gram flour on top on the bhindi and make sure the bhindi is well coated with the gram flour.
- Marinate the bhindi with this spice mix for an hour.
- Heat sufficient oil in a kadhai to deep-fry the bhindi.
- Fry the bhindi till crisp and golden brown.
- Drain the excess oil on an absorbent paper.
- Sprinkle chaat masala and serve hot.
Note: Kurkuri Bhindi can be served as it is or even with a bowl of curd and some rotis on side.
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