by Tarla Dalal
Added to 317 cookbooks
This recipe has been viewed 89517 times
Crunchy, crispy and tasty, it makes an ideal cocktail snack.
- Wash and dry the bhindi. Cut into very thin slices.
- Heat the oil on a high flame in a slightly deeper tava. Add the bhindi and cook until brown and crisp.
- Remove the bhindi from the oil and place on absorbent paper to remove the oil. Sprinkle the chaat masala, chilli powder, and salt and toss well.
- Serve hot.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.