Kurkuri Masala Bhindi

INGREDIENTS

250g bhinda1 ¼ teaspoon fine salt1 teaspoon chilli powder½ teaspoon arad (Turmeric)½ teaspoon dhana powder½ teaspoon jeeroo powder1 teaspoon chaat masala1 teaspoon amchur4 tablespoon chana flour2 tablespoon rice flour1 tablespoon maizena (corn flour)

FOR THE CHAAT :
YoghurtAamli chutneyGreen chutneyTomato cubedRed onion cubedPomegranate arels

METHOD

Wash the bhinda.Leave in a colander to dry.Trim the bhinda heads.Slice into strips - 4 from each. If the bhinda are not thick, then cut in 2.Leave the seeds intact.Place the bhinda in a deep bowl.Add in all the spices.Toss well, making sure the spices coat the bhinda well.Do not add any water.Leave aside for about half an hour.Bhinda will look sticky.Add the chana flour, rice flour and maizena (corn flour) to the bhinda.Mix well.Deep-fry the bhinda on medium - high heat, separating each 1 as you place in the oil, until crisp and golden.Fry in batches.Remove to a colander.

Place the fried masala bhinda on a serving plate.Drizzle over yoghurt, then the aamli chutney and green chutney.Garnish with the tomato, onion and pomegranate.

POSTED ON

30 May 2022

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