Baked Kurkuri Bhindi is even better than the fried version. It’s definitely more crispy, crunchy and packed with masala, but without all the extra oil and greasiness. Thats a win right? When I think of kurkuri bhindi, I’m thinking every sliver of bhindi has to be crisp and crunchy. There is no room for sogginess. And there has to be enough masala in every bite. There should be a thin coating so that you can still taste the bhindi. Thats a lot of conditions. And this baked kurkuri bhindi ticks of all those boxes!
Ingredients300 grams Bhindi
2 tablespoon Besan
1 1/2 tablespoon Corn Flour
1/2 teaspoon roasted Cumin Powder
1 teaspoon Chilli Powder
2 tablespoon Ginger Garlic paste
2 tablespoon Oil
2 teaspoon Lemon Juice
1 teaspoon Chaat Masala
1 teaspoon Salt
Method* Wash all the bhindi and pat dry on a kitchen towel. Snip off both ends and slice each bhindi into 4 lengthwise so that you get thin shards.
* Preheat oven to 200 C.
* In a bowl, mix together besan, cornflour, cumin powder, chilli powder, ginger garlic paste, oil and lemon juice to make a smooth paste.
* Add the bhindi to this and toss with your hands till the paste coats the bhindi.
* Line one or two baking trays with aluminium foil and spread all the bhindi out on the trays.
* Brush with oil, and bake in a preheated oven at 200 degrees centigrade for 30-35 minutes, turning once in between till they are crisp and golden brown.
* Take the tray out of the oven and let rest for 5-7 minutes. Sprinkle with chaat masala. Serve as a side dish or as an appetizer.