Equipment
Ingredients
Method
1. Wash the bhindi.
2. Pat dry on a kitchen towel.
3. Cut from both ends and slice lengthwise into 4 shards.
4. Preheat oven to 200 °C.
5. In a bowl, mix cornflour, besan, cumin powder, ginger garlic paste, chilli powder, oil and lemon juice.
6. Make a smooth paste.
7. Add the bhindi to the paste. Toss till the bhindi is coated with the paste.
8. Line a baking tray with aluminium foil.
9. Spread all the coated bhindi on the tray.
10. Brush the bhindi with oil.
11. Bake for 30–35 minutes. Turn once during baking.
12. Bake till the bhindi is crisp and golden brown.
13. Take the tray out of the oven.
14. Let it rest for 5 minutes.
15. Sprinkle with chaat masala.
16. Serve as an appetizer.