BAKED KURKURI BHINDI/CRISPY OKRA
Baked kurkuri bhindi is a guilt free, gluten free and vegan snack or starter. Served with a dip, it is a tasty crunchy snack to nibble on.
Ingredients
- 250 g bhindi/okra
- 2½ tbsp chana flour/chickpea flour/besan
- 2 tbsp rice flour
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ -1 tsp red chilli powder
- ¼ tsp turmeric powder
- ¼ tsp ajwain, carom seeds
- 2 tbsp oil
- 1 -1¼ tsp salt
- 1 tbsp lemon juice
For the Yogurt Dip
- 1 cup thick plain yogurt
- ¼ tsp salt
- ¼ tsp sugar optional
- ¼ tsp red chilli powder
- ½ tsp cumin powder
- oil for greasing
Instructions
Preparation of Kurkuri Bhindi/Crispy Okra
- Wash and wipe the bhindi or okra dry with a kitchen towel. Make sure you dry them completely.
- Trim the ends of the bhindi and cut them into quarters lengthwise.
- Put the sliced bhindi in a mixing bowl.
- Add all the ingredients for the for the bhindi or okra.
- Using your hands mix well gently, make sure you don't break the sliced bhindi.
- Let this mixture rest for 10 minutes.
- Preheat the oven to 180°C.
- Grease two baking trays with some oil.
- Arrange each coated slice of bhindi in the tray leaving a little space between each slice.
- Put the trays in the oven to bake for 15-20 minutes till the bhindi slices turn golden brown.
- Remove the tray from the oven.
- Tranfer the baked kurkuri bhindi into a serving tray.
Preparation of the Yogurt Dip:
- Mix all the ingredients tranfer to a dip bowl.
- Serve the dip with the kurkuri bhindi.
Tips:
- You can wash the bhindi or okra at night and leave it spread out on a kitchen towel to dry.
- Add spices according ot your taste.
- If you don't have carom seeds, then omit it.
- For a vegan dip serve the kurkuri bhindi with a green chutney or tamarind date chutney.
- Baking time may vary between 15-25 minutes.