Prepare the Bhindi or okra first by washing it then put it on paper towels to dry quickly. Once the drying is done, cut the okra into half then remove all of the seeds inside it. Slice the de-seeded okra thinly before setting it aside.

Next, take a plastic or zip-lock bag then pour all of the dry ingredients inside it, including the besan. Close and shake the bag so that everything is mixed well.

Next, open the plastic bag again and put the thinly sliced okra inside. Once done, close the bag again and give it a good shake until every okra slice becomes coated with the spicy besan mixture.

Transfer the coated okra into a strainer and shake off excess besan mixture. Once done, deep-fry the coated okra in heated oil until the okra slices float on top of the pan.

Transfer the deep-fried Bhindi or okra into a plate lined with some paper towels in order to drain the excess oil. If you don’t want to deep-fry the okra because of the oil, you can bake it instead in an oven heated at 300 degrees Fahrenheit for 10 – 15 minutes.

Once finished, transfer the Kurkuri Bhindi into serving plates, sprinkle with some Chaat Masala and serve it hot along with some Dum Aloo or Palak Paneer.