1

To begin making Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala, firstly wash bhindi thoroughly, dry them as much as possible with the help of a kitchen towel and trim the edges.

2

Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips.

3

Place strips of bhindi into a large mixing bowl.

4

Now, sprinkle all the spices, besan and of rice flour over the vegetable.

5

Gently mix with a spoon or clean hands to coat it evenly.

6

Make sure the okra is evenly coated with the spices, besan and rice flour.

7

If needed, sprinkle a few drops of water and add more besan or rice flour. Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable.

8

Do a taste test and add more spices if needed.

9

Heat oil for deep frying in a kadai or deep saucepan.

10

Add the coated bhindi in batches, on a medium heat. Try to separate the clumps of bhindi as much as possible.

11

Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside in the pan.

12

That's when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess oil.

13

Deep fry curry leaves for a few seconds until crisp, in the same oil before switching off heat.

14

Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves.

15

These Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can serve it as a snack with your cup of Filter Coffee or Masala Chai.

Notes:

1. Adjust the spices according to your taste.
2. Do not overcrowd the pan while frying.
3. For additional punch, sprinkle more chaat masala or add a squeeze of lime, before serving.
4. Make sure the okra is not too wet before adding the spices or they will turn slimy and sticky.