Step-by-step
1
firstly, cut the bhindi into 1 inch length. make sure to wipe the bhindi, else it turns sticky. add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp aamchur, ½ tsp garam masala, ½ tsp salt and 2 tbsp corn flour.
2
mix well making sure all the spices are well coated.
3
marinate for 15 minutes so the flavours are absorbed well.
4
meanwhile, prepare the slurry by taking 1 cup maida, ¼ cup corn flour, 1 tsp chilli powder, ½ tsp salt and 1 cup water.
5
mix well making sure there are no lumps.
6
dip the marinated bhindi into the slurry.
7
transfer into breadcrumbs and roll uniformly.
8
double coat the bhindi with breadcrumbs for extra crispiness.
9
now deep fry in hot oil, keeping the flame on medium.
10
stir until the bhindi turns golden brown and crispy.
11
finally, enjoy bhindi popcorn with tomato sauce as a tea-time snack.
Video
Notes
- firstly, make sure to add cornflour while marinating, the salt will release water and turns bhindi sticky.
- also, use panko breadcrumbs for an extra crispy coating.
- additionally, marinating with spices makes the popcorn masaledar.
- finally, bhindi popcorn recipe needs to be fried on medium flame, or else it remains raw from the inside.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/crispy-bhindi-popcorn-recipe-okra/