Crispi bhindi chana Recipe

Cooking Directions

• STEP 1.Wash and dry the okra thoroughly. Cut them into thin slices.
• STEP 2.In a bowl, mix the sliced okra with spices like turmeric, red chili powder, and salt.
• STEP 3.Heat oil in a pan and fry the okra until they turn crispy and golden brown.
• STEP 4.In another pan, heat oil and add cumin seeds, chopped onions, and ginger-garlic paste. Saute until onions turn golden brown.
• STEP 5.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 6.Add cooked chickpeas (chana) to the tomato mixture and mix well.
• STEP 7.Finally, add the fried okra to the chickpea mixture and toss gently to coat the okra with the masala.
• STEP 8.Garnish with fresh coriander leaves and serve hot as a snack or as a side dish with roti or rice.

Cooking Tips

• Make sure to dry the okra thoroughly before slicing to avoid any sliminess.
• Adjust the spice levels according to your taste preferences.
• For extra crunch, you can add some roasted peanuts or cashews to the dish.

Storage and Serving

• Crispy Bhindi Chana is best served immediately for maximum crispiness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or oven to regain the crispiness before serving.