Bhindi Chips: Chatpata Goodness That’ll Make You Go “Wah!”

Namaste, and Kem Chho, my lovely foodies! Chef Curry Do’pyaza here, back with another recipe that’s sure to tantalize your taste buds and have you saying “Yeh Dil Maange More!” Today, we’re diving into the world of crispy, crunchy, and utterly addictive Bhindi Chips!

This delightful snack is a favorite across India, especially in Gujarat and Maharashtra. You’ll often find these crispy delights gracing tables during Diwali celebrations, Holi gatherings, and even simple family get-togethers on breezy monsoon evenings. They are the perfect accompaniment to a steaming cup of chai, adding a touch of chatpata (tangy and spicy) magic to any occasion.

A Little History Lesson with Chef Curry

The history of Bhindi Chips is as humble as the okra itself. It’s believed to have originated as a way to preserve the abundance of okra during harvest season. Ingenious cooks discovered that by thinly slicing and drying the bhindi, they could enjoy its unique flavor long after the season ended. Over time, the simple preservation method evolved into the delicious snack we know and love today!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

250 grams Bhindi (Okra), fresh and tender
2 tablespoons Besan (Gram Flour)
1 tablespoon Chawal ka Atta (Rice Flour)
1 teaspoon Lal Mirch Powder (Red Chili Powder), adjust to your spice preference
1/2 teaspoon Haldi Powder (Turmeric Powder)
1/2 teaspoon Amchur Powder (Dry Mango Powder) – for that irresistible tang!
1/4 teaspoon Hing (Asafoetida) – a pinch goes a long way!
Salt to taste
Vegetable Oil for deep frying

Instructions:

Prep the Bhindi: Wash the bhindi thoroughly and pat them completely dry with a clean kitchen towel. This is super important! Any moisture will prevent them from getting crispy. Now, carefully slice the bhindi into thin, even rounds. The thinner, the crispier!
Spice it Up: In a large bowl, combine the besan, chawal ka atta, lal mirch powder, haldi powder, amchur powder, hing, and salt. Mix well to ensure all the spices are evenly distributed.
Coat the Bhindi: Add the sliced bhindi to the bowl with the spice mixture. Gently toss them until each slice is coated evenly with the flavorful mixture. Make sure every little piece is covered!
Fry to Perfection: Heat vegetable oil in a kadhai (wok) or deep frying pan over medium heat. The oil should be hot enough to sizzle gently when you drop a bhindi slice in.
Fry in Batches: Carefully add the bhindi slices to the hot oil in small batches, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy, about 3-4 minutes per batch.
Drain and Enjoy: Remove the fried bhindi chips with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Let them cool slightly before indulging in their crispy goodness!

Chef Curry’s Top Tips:

Dry, Dry, Dry: I cannot stress this enough! Ensure the bhindi is completely dry before slicing and coating.
Thin is In: The thinner you slice the bhindi, the crispier the chips will be.
Don’t Overcrowd: Frying in small batches ensures even cooking and maximum crispiness.
Spice it Your Way: Adjust the amount of red chili powder to suit your spice preference.

Cooking Variations:

Air Fryer: For a healthier option, you can air fry the bhindi chips. Preheat your air fryer to 350°F (175°C). Arrange the coated bhindi slices in a single layer in the air fryer basket and cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Oven Baked: Preheat your oven to 375°F (190°C). Spread the coated bhindi slices in a single layer on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Induction Cooktop/Gas Stove: Follow the deep frying instructions using a kadhai or deep frying pan on an induction cooktop or gas stove. Ensure the oil temperature is consistent for even cooking.

Nutritional Information (per serving, approximate):

Calories: 150-200
Protein: 3-5 grams
Fat: 10-15 grams
Carbohydrates: 10-15 grams
Fiber: 3-5 grams

Serving Suggestions:

Serve these crispy bhindi chips as a standalone snack with a side of mint chutney or tomato ketchup.
Sprinkle them over your favorite dal or rice dish for a delightful crunch.
Add them to your chaat for an extra layer of texture and flavor.
Enjoy them with a steaming cup of chai or coffee for a perfect afternoon treat.

So there you have it, folks! My simple yet oh-so-delicious recipe for Bhindi Chips. I urge you to try this recipe at home and share the chatpata joy with your friends and family. Remember, cooking is an act of love, so pour your heart into it and enjoy the process!

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza.