This crispy Bhindi dish can be served not only for meals but also as an appetizer, or as a snack. Kids love these too. These are easy to make, you just need a little patience to get the perfect texture. These are vegan and gluten free.






Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Ingredients

• 20-25 pieces of bhindi ( okra )
• 4 tbsp of chickpea flour ( besan )
• 1 tbsp of corn starch ( or rice flour )
• 3-4 tbsp of oil
• 1 tsp turmeric powder
• 2 tsp red chilli powder ( adjust to taste )
• 2 tsp coriander powder
• 2 tsp cumin powder
• 1 tsp of salt ( do not add too much else it will make the bhindi soggy )

Procedure
1. Cut each bhindi into 4-5 long pieces ( Thinner the better ). Put the pieces in a big mixing bowl.


2. Add the chickpea flour ( besan ), cornstarch and the spices to the cut bhindi.

3. Coat the bhindi evenly with the spice and flour mixture. ( Use hands for proper coating ).

4. Add 3-4 tbsp of oil and again mix to coat them evenly.

5. Line a baking sheet with aluminum foil. Spread the spice coated bhindi evenly on the tray with minimum overlap.

6.  Bake at 350F ( / 180C ) for 30-40 minutes. ( Stir them after the first 25 minutes and every 5 minutes thereafter until they are crispy ).
Serve hot or reheat in a 350F preheated oven for 2-3 minutes before serving.