Ingredients

• 500 gm. Bhindi or Okra

• 3 level tbsp. Bengal gram flour/chickpea four/Besan

• 1/2 tsp. carom or ajwain seeds

• 1/2 tsp. chilli powder

• 1 level tsp. Chat Masala

• Salt to taste

• 1/4 tsp. Garam Masala (optional)

• 1/4 tsp. baking powder. This makes pakoras crisp

• Water to make batter

• Oil for deep frying

Instructions

1. Wash and allow bhindi to dry overnight or a few hours on a towel. If you don’t have time, rub them dry. Wet bhindi will get very slimy when cut.

2. Mix first seven ingredients (besan flour, carom seeds, chilli powder, chat masala, salt, Garam Masala, baking powder) in a bowl.

3. Add bhindi, and mix thoroughly so that each piece is well coated.

4. Add only enough water, a teaspoon at a time, to make the mix stick to the bhindies.

5. Heat the oil in a wok or karahii to medium hot. It should not be smoking hot, that is too hot. The right temperature is reached when a drop of batter dropped in the oil sizzles and floats to the surface quickly, but does not smoke.

6. Drop the Bhindi slices into hot oil gently, keeping them separate. Make in batches, so pieces do not stick together.

7. Fry turning frequently, until bhindies are crisp and golden brown, not dark brown, on all side.

8. Lift out of oil, drain on a kitchen paper and serve immediately with Green Mango Chutney or Imli Chutney or Tomato Ketchup.

9. You can sprinkle some chat masala just before serving. They are best when eaten straight away..

Notes

• Kurkuri Bhindi do not taste half as good, if prepared in advance. However, if you have to, re-fry just before serving for best results. They can also be re-heated in an oven, but not in a microwave, which makes them chewy and leathery. Spread them out on a baking tray in a single layer and heat in a very hot oven, 200 C/400 F, for 10 minutes.

• Also see Chaat Selection.