Bored of the usual simple okra snack for work? Why not upgrade to something tangy, sweet and spicy at the same time? No, we aren’t talking about aloo chaat or tamatar chaat, that is all passé and may have been your go-to treats in the past but there is a new snack in town these days that you won't find in your office canteen. Would you like to try a recipe of chaat which steers away from the ordinary? Kurkuri bhindi chaat should be your next choice.  

 

Traditionally in India, bhindi is stuffed with masalas and sauteed, which is known as bharwa bhindi. Many locals use coconut, goda masala, lemon juice and chillis to make bharli bhindi which is also another traditional dish. Then there is bhindi and aloo that is cooked granny’s style in the country. Though people love the idea of making bhindi the old way, some people don’t like the soft and sticky texture of the vegetable once it is cooked. Perhaps people can try to make something which has some crunch. Kurkuri bhindi is the ultimate treat, in the sense that it appeals to everyone.  


Though the standard chaat ingredients shall give this recipe a sweet and tangy flavour, you may choose to keep the spiciness intact. We know that people love the spicy flavour of traditional bhindi dishes! Why not keep that going in this recipe too? All you need to do is adjust ratios of spicy, sweet and tangy flavours. 


Who knows whether this chaat was first made by chefs, or reinvented in Indian kitchens? All we care about is that you try this at home!  
 

Ready to experiment? Read the recipe —   
 

INGREDIENTS 

250 grams okra 

- 1 teaspoon garam masala 

- 1 teaspoon turmeric 

- 1 teaspoon chilli powder 

- 1 teaspoon coriander powder 

- 1 teaspoon mango powder 

- 3 tablespoons gram flour  

- 1 tablespoon corn starch  

- 1 bowl of sweet curd 

- 1 tablespoon of coriander chutney 

- 1 tablespoon of tamarind chutney 

- 1/2 bowl of chopped onions 

- 1/2 bowl of chopped tomatoes 

- 1/2 bowl of pomegranate seeds 

- 1 tablespoon of sev  

- Oil for frying 

- A pinch of salt 

- A pinch of chaat masala 

 

METHOD 
 

1. Fill oil up to half-point in a shallow pan. 

2. Heat it on medium flame.  

3. Slice the okra pieces. Remove seeds.  

4. Mix gram flour, garam masala, turmeric, chilli powder, coriander powder and cornstarch in a bowl. Remember to sprinkle salt seconds before the okra slices go in the oil.  

5. Fry the okra slices in the oil on high heat.  

6. Sprinkle yoghurt, chopped onions, coriander chutney, tamarind chutney, pomegranate seeds and chaat masala while the okra slices are slightly cool. Serve.  
 

Photo: Rinkal Kotak Majithia

We hope that you’ll enjoy making this recipe at home.