Crispy Bhindi Chaat

About Crispy Bhindi Chaat

Ingredients

• Okra (bhind), wash and pat dry 250 gms
• Gram flour (besan) 4 tbsps
• Rice flour 2 tbsps
• Dry masala powder
• Cumin powder 1 tbsp
• Dried mango powder (amchur) 1 tbsp
• Red chilli powde 2 tsps
• Salt to taste
• Oil to deep fry
• Chaat
• Mixed sprouts, boiled 1 cup
• Medium onion, finely chopped 1
• Medium tomato, finely chopped 1
• Yogurt 100 gms
• Mint chutney 3 tbsps
• Sweet tamarind chutney 3 tbsps
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Chaat masala 1 tsp
• Lemon 1
• Fresh coriander leaves, chopped 3 tbsps

How to Make Crispy Bhindi Chaat (Stepwise Photos)

Method

1. Slit okra into two halves lengthwise.
2. Take cumin powder, dried mango powder, red chilli powder and salt in a small bowl and mix well. Add the okra and mix well so that all of them are covered with the masala.
3. Heat sufficient oil in a deep pan and fry the okra, in small batches, till they are crisp and golden. Drain on absorbent paper and set aside to cool.
4. To make the chaat spread a layer of sprouts in a serving plate, follow with a layer of onion and tomato.
5. Spoon yogurt on this followed by mint chutney and sweet tamarind chutney. Sprinkle red chilli powder and chaat masala.
6. Finally spread a layer of crisp okra, squeeze the lemon and garnish with coriander leaves.
7. Serve immediately.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps