You’ll be amazed at how crisp this baked kurkuri bhindi is. Just ten ingredients, no deep frying and super crisp masala bhindi.
- 300 grams Bhindi
- 2 tablespoon Besan
- 1 1/2 tablespoon Corn Flour
- 1/2 teaspoon roasted Cumin Powder
- 1 teaspoon Chilli Powder
- 2 tablespoon Ginger Garlic paste
- 2 tablespoon Oil
- 2 teaspoon Lemon Juice
- 1 teaspoon Chaat Masala
- 1 teaspoon Salt
- Wash all the bhindi and pat dry on a kitchen towel. Snip off both ends and slice each bhindi into 4 lengthwise so that you get thin shards.
- Preheat oven to 200 C.
- In a bowl, mix together besan, cornflour, cumin powder, chilli powder, ginger garlic paste, oil and lemon juice to make a smooth paste. Add the bhindi to this and toss with your hands till the paste coats the bhindi.
- Line one or two baking trays with aluminium foil and spread all the bhindi out on the trays.
- Brush with oil, and bake in a preheated oven at 200 degrees centigrade for 30-35 minutes, turning once in between till they are crisp and golden brown.
- Take the tray out of the oven and let rest for 5-7 minutes. Sprinkle with chaat masala. Serve as a side dish or as an appetizer.
- Slice the bhindi thinly lengthwise
- Make sure to spread the bhindi out well so that it doesn’t overlap. This helps it bake evenly.