Snip off both the ends of the bhindi and slit lengthwise.
Spread the bhindi in a flat dish and sprinkle evenly with salt, lemon juice , chilli powder , turmeric powder, chaat masala , ajwain , amchur powder and ginger- garlic paste. Mix gently to coat the bhindi evenly.
Sprinkle gram flour over the bhindi and mix it to coat the bhindi evenly. Divide into four portions.
Heat oil in a kadai until it is smoking.
Add one portion of the coated bhindi slices, gently separating them with a fork , so they do not stick to each other.
Fry till crisp and brown. Similarly fry the remaining bhindi.
Garnish with ginger juliennes and green chillies and serve immediately.
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