by Tarla Dalal
Added to 329 cookbooks
This recipe has been viewed 102812 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.
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