Crispy spiced Kurkuri Bhindi makes a great appetizer. These get nicely toasted and crispy in the oven or fry and make the perfect side dish to any Indian meal.

• Choose long slender bhindi or okra for this recipe. Wash the bhindi and then pat-dry each bhindi with a paper towel. Once dried, cut each bhindi or Okra into 4 pieces. If your bhindi is small, you may cut them into 2 pieces. You may also remove the seeds from bhindi or okra.
• In a large bowl or plate add all the cut bhindi slices. Then add besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red chili powder.
• Add oil, toss everything together. Mix everything using hands. Rub each okra slice with the masala and oil using your hand. Leave this mixture for 15 minutes. Line a large baking tray trays with aluminum foil. Spray foil nicely to the tray.
• Arrange all the coated Bhindi or okra slices in a single layer on the baking sheet. Pre-Heat oven for 10 minutes at least, bake at 400 F degrees for 20 to 25 minutes until brown and crisp.
• Then remove tray from oven and let it sit for 5 more minutes. Sprinkle salt all over and stir.
• Transfer to serving plate, you can squeeze lemon juice or sprinkle some more chaat masala. Serve kurkuri bhindi as an appetizer or a side to any Indian meal.

Note: If you want to deep fry, simple follow all the steps. Add the salt along with all the spices. Let the bhindi sit for 10 to 15 minutes after it's marinated. Then heat 4 tablespoons of oil on high heat in a kadai. Fry okra slices in batches until browned and crisp.