Prep. time: 10 mins
Cooking time: 10 mins
2 cups bhindi (ladies fingers), slit into four lengthwiseMethod:
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons chaat masala
1 teaspoon lemon juice
salt to taste
Oil for deep frying
- Mix together all the ingredients in a bowl. Toss well.
- Heat the oil in a kadhai and deep fry the bhindi till crisp.
- Drain on absorbent paper.
- Serve hot
These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy.