Tuesday, 6 January 2015

CHATPATI KURKURI ALOO BHINDI / TANGY CRISPY OKRA WITH POTATO WEDGES

A few days back I had seen on Ravinder's Kitchen on T.L.C Okra Fries made by her. This is a step further, my take on the same. But here its made as a stir fry that can be served along with garlic naan or rolled into a roomali roti. 


CHATPATI KURKURI ALOO BHINDI / TANGY CRISPY OKRA WITH POTATO WEDGES

INGREDIENTS

Bhendi / okra / lady finger
250 gms
Baby potatoes boiled and peeled, cut in wedges
7 nos
Onion sliced
1 no
Jeera pdr / cumin pdr
½ tsp
Dhania pdr / coriander pdr                          
1 tsp
Amchoor pdr / dry mango pdr
½ tsp
Chaat masala pdr
½ tbsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
1 tsp
Salt
T.T.
Whole red chillies
2 nos
Jeera / cumin seeds
¼ tsp
Lemon juice
2 tsp
Refined flour OR cornflour
2 tbsp
Oil
For deep frying

METHOD:

1.       Wash and completely dry the bhendi. I prefer doing this atleast 3 – 4 hours in advance to make sure the bhendi is completely dry.


2.       Slice off the top and cut into two lengthwise.



3.       Mix together jeera pdr, dhania pdr, Amchoor, chaat masala, haldi, chilli pdr and salt in a separate bowl.


4.       Sprinkle ¾ of the prepared masala over the bhendi. Reserve the remaining ¼ for the potatoes.

5.       Toss the bhendi in the dry masalas.


6.       Sprinkle some lime juice on top of the bhendi and then the refined flour.


7.       Allow the bhendi to coat in the flour.


8.       Heat oil for frying, deep fry the potato wedges in it till golden brown.



9.       Remove on to an absorbent paper. Sprinkle the remaining dry masala on the wedges while hot and coat them lightly. That will help the masala stick on to the wedges.


10.   In the same oil fry the bhendi, little at a time, in small batches till lightly coloured. Overcrowding in the pan will not make it crispy.


11.   Remove on absorbent paper. Make sure you have a thick wad of absorbent paper towels below.


12.   In another pan heat 1 tsp of oil, add in jeera, whole red chillies and the sliced onion.


13.   Toss the onion on high flame till it becomes transparent and starts to brown at the sides but still is a little crunchy.


14.   At this point add in the fried potato and bhendi. Switch off the flame. Do not handle too much and do not keep on stirring with the flame on, or the bhindi may become chewy.


15.   Sprinkle some chilli pdr and generously chaat masala over.

16.   Mix and serve hot with butter naan or garlic naan.





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