- 500 grams bhindi or okra or lady finger
- Salt to taste
- 1 tablespoon red chilli powder
- 1 tablespoon chaat masala
- ½ tablespoon amchur powder
- 2-3 tablespoon besan/Chickpea flour
- Oil to deep fry
- Cut Bhindi into thin slices. You should get around 4-6 slices from each bhindi.
- Spread it in a big plate and sprinkle besan and chilli powder. Lightly coat the bhindi mixing it with soft hands. (we only want a coat of besan so make sure you don’t add too much of the flour)
- Heat the oil. Check if the oil is hot by adding a piece of bhindi. If the bhindi comes to the top then it is ready to fry. Divide the bhindi in 2 batches to fry. Add the first batch and fry on medium heat. Don’t keep stirring in between. Let the bhindi cook for 10-12 minutes. Remove on an absorbent paper and sprinkle with a mixture of chaat masala, amchur and salt. Mix with light hands so the bhindi does not break.
- Repeat the process and serve with Dal, chole or sabzi. Store in an air tight container.