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North Indian street food and the variety it offers are amazing. There are many variants but most chaats are yogurt based that have a generous drizzle of Tamarind Chutney and Green Chutney and a sprinkle of many wonderful spices such as roasted ground cumin powder, rock salt, Chaat Masala or spice mix. It is always lip smacking good and making a choice between the many chaats can be sometimes quite a task! The chaat may be hot or cold / room temperature. Dahi Bhalla chaat for instance is served either at room temperature or cold and same is the case with the Spinach Fritters Chaat. Whereas the Aloo Tikki Chaat (Potato Patties) is served hot straight off the skillet and ditto with the Samosa Chaat. I visit Delhi twice a year to meet family and friends i.e. once in summer and once at the onset of winters. And during my summer visit it is always the dahi bhalla chaat that I choose and during the winter visits it is the piping hot aloo tikka chaat or crispy potato chaat (try the one that is sold at kiosk at Barakhamba road, right outside IDBI Bank and not towards HDFC Bank).

However, there is nothing as Bhindi Chaat that is served at any chaat corner. It is me taking a step further on from bhindi raita and turning it into chaat. Feel free to leave out chutneys and serve the crispy fried okra with spiced up yogurt for bhindi raita. And in case you do not want to have it even as raita, then simply serve the crispy fried okra as a side dish along with rice and lentils. It will taste good…but not as good as a chaat would. I prefer making the tamarind chutney from scratch since it is so much better than the store brought ones and it does not take much time to make either.

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Bhindi is not liked by many because it releases slime when it is cooked. Therefore one needs to either make a quick stir fry or ‘cure’ it with something citrus such as lemon juice, dry mango powder or tomatoes when making a curry dish. But for this dish, the okra is thinly sliced and then marinated with spices and coated with the gluten free chick pea flour before being fried, which turns out to be a sure shot way of killing all that slimy stuff and the result is crispy and delicious okra fritters.

For Okra Fritters

300 grams  approx. – Okra / Bhindi / Ladies Finger (Buy tender okra for this and avoid thick mature ones.)

1 tsp (scant)  salt

1 tsp Red Chili flakes

1/4 tsp Turmeric

1 tsp roasted Cumin Powder

1½ tsp Coriander Powder

¼ C Besan (chick pea flour) + Rice Flour (take the ¼ measuring cup and fill half the cup with chickpea flour and the rest with rice flour)

Oil to fry

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To serve:

1 Cups Yogurt (whipped lightly)

Roasted Cumin Powder for sprinkle, optional

Red Chili Powder to sprinkle, optional

Chaat Masala to sprinkle, optional

Tamarind Chutney to drizzle

Green Chutney to drizzle

Wash and drain the okra. Pat dry to remove any excess moisture. Chop off the top and bottom of the okra and chop the okra into thin slices vertically. (do not slice too thin else the okra slices will burn easily while frying)

In a small bowl, mix together all the spices – salt, roasted cumin powder, coriander powder, chili flakes, mango powder and turmeric.

Sprinkle the spices all over okra and massage well with your hands so as to ensure that all the slices are well coated with the spice mix. Set aside for 5 – 7 minutes.

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Keep the oil to heat in frying pan or wok. Meanwhile prep the okra.

Arrange / layer the okra on a plate. Mix together the flours and using a sieve, sprinkle/ dust the flour mix over the okra (basically dredge the okra). Gently using your finger tips mix it into the okra so that all the okra slices are well coated.

Fry the okra pieces (in batches) till they turn golden brown in color (ensure that you keep stirring them often to prevent the okra from burning). It took me approximately 5 minutes time. (the time will depend on how thick or thin you have sliced the okra)

Remove the okra from the oil on to an absorbent paper or kitchen towel. Allow it to cool.

Arrange okra on individual serving plates. Drizzle yogurt over the okra and then some tamarind chutney and green chutney. Sprinkle spices if required. Serve immediately else the okra will go soft, sitting in yogurt.

Serves: 2 – 3

Note: Try to slice the okra in even size. This will help the okra to cook evenly and in the same time.

Note: In case you intend to serve the crispy okra as an appetizer or snack (i.e. without yogurt or as a chaat), sprinkle it with some Chaat Masala.

Note: Remove as much of seeds as you can from the okra while slicing them.

Note: Adjust the amount of yogurt as per taste.

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Try these Indian street foods too:

Sundal (Sautéed Bengal Grams) – gluten free

Thonga Jhaal Muri (Spiced up Savoury Puffed Rice) – gluten free

Achaari Paneer Tikka Roll (Pickled Cottage Cheese Roll) – gluten free

Thanks for visiting and see you soon again

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