Baked Crisp Okra / Bhindi

 Ingredients

260 gm Bhindi  

1 tsp Kashmiri red chili powder

1/4 tsp Turmeric pdr

1/2 tsp Coriander powder

1/4 tsp Cumin powder  

1/2 tsp Chaat masala

1 tsp Lemon juice  

Salt to taste

1/4 Cup Besan  

1/4 Cup Rice flour

2 tsp Oil

 

Instructions

Slice the bhindi into thick strips with the seeds removed.

Add 1 tsp of the chili powder, 1/4 tsp of turmeric, 1/2 tsp of the coriander, 1/2 tsp of cumin, and 1/2 tsp of the chaat masala. Mix thoroughly to ensure that the spices are evenly coated.

Now stir in salt and 1 tsp lemon juice.

Marinate this for 10 minutes so that the bhindis absorb all the flavours.

Additionally, add 1/4 cup besan and 1/4 cup rice flour, making sure the flour evenly coat the bhindis. You may also add 2 teaspoons of oil and mix gently to thoroughly coat the masala.

Bake the bhindi till crisp and brown in a preheated oven at 180 degrees Celsius. Serve hot with chai or a cup of curd. 

 

 

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