I had hazelnut hot chocolate and chicken crepe here at ‘The Chocolate Room’ in Thane today. The crepes were so fantastic, they almost had me begging for the recipe. I am going to try and make my version of the same here in near future.
In the meanwhile, savor this recipe. It has all the textures, soft, crispy and crunchy all at the same time.
- 250 g okra cut into halves and then cut into thin strips (thinner the better)
- 1 cup gram flour (besan)
- 2 – 3 tsp dry red chilli powder (or as per taste)
- 1/2 tsp turmeric powder
- 3 tsp cumin powder
- 3 tsp coriander powder
- 1 tsp fennel (saunf) powder
- 1 to 2 tsp dry mango powder (amchur)
- 2 tsp roasted sesame seeds (til)
- salt to taste
- oil for frying
Mix all the ingredients and keep them aside for an hour. This acts like a marinade, and the bhindi pieces soak up all the goodness of the spices and the salt to give you that wonderful taste. The salt makes the okra sweat or release water, which makes the besan stick to them. If the besan is still dry before frying the bhindi, add a teaspoon of water at a time. You don’t want the mixture soaking wet, just damp enough to make the besan stick to the bhindi.
Heat oil in a wok. Put some of the okra mixture in the hot oil and fry till it is golden brown and crisp. Drain on paper towels and serve hot! Tastes best with chapati, or just like that!