Kurkuri Bhindi | Crispy Bhindi Fry | Crispy Okra Fry
Get ready for a mouthwatering treat with our Kurkuri Bhindi recipe! This favorite Indian dish turns ordinary okra into a crunchy, flavorful dish that’ll be the star of any meal. Whether you love Indian food or just want a tasty snack, our Kurkuri Bhindi will hit the spot and have you coming back for more. Let’s dive into the kitchen together and learn how to make crispy okra that’s perfect for every time.
Ingredients:
- 700 gm okra (ladyfinger)
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1 tsp dry mango powder (amchur)
- Salt to taste
- 4-5 tbsp gram flour (besan)
- 700 ml oil for frying
- Chaat masala for sprinkling
Method:
- Begin by preparing the okra: Wash and pat dry the okra thoroughly. Trim the ends and slice the okra lengthwise into thin strips.
- In a mixing bowl, combine the sliced okra with turmeric powder, red chilli powder, coriander powder, garam masala powder, dry mango powder, and salt to taste. Mix well to ensure that the okra is evenly coated with the spices.
- Gradually sprinkle gram flour over the seasoned okra, tossing gently to coat each piece evenly. The gram flour helps to absorb excess moisture and gives the okra a crispy texture when fried.
- Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully add the coated okra in batches, ensuring not to overcrowd the pan. Fry the okra until golden brown and crispy, about 4-5 minutes per batch. Remove the fried okra using a slotted spoon and drain on paper towels to remove excess oil.
- Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully add the coated okra in batches, ensuring not to overcrowd the pan. Fry the okra until golden brown and crispy, about 4-5 minutes per batch. Remove the fried okra using a slotted spoon and drain on paper towels to remove excess oil.
- Once all the okra is fried, transfer it to a serving plate and sprinkle with chaat masala for an extra burst of flavor.
- Serve the Kurkuri Bhindi hot and crispy as a standalone snack or as a side dish with your favorite Indian meal. Enjoy the delightful crunch and aromatic spices with each bite!
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Watch Recipe Video:
Notes and Tips:
- To ensure crispiness, make sure to slice the okra thinly and evenly coat it with the spice mixture and gram flour.
- Adjust the amount of red chilli powder according to your spice preference. You can also add a pinch of cayenne pepper for extra heat.
- For a healthier alternative, you can bake the coated okra in a preheated oven at 200°C for 20-25 minutes, turning halfway through the cooking time.
- Experiment with different spices and seasonings to customize the flavor of your Kurkuri Bhindi. You can add crushed garlic, onion powder, or chaat masala for a unique twist.
- Store any leftover Kurkuri Bhindi in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven for a few minutes to restore crispiness before serving.
Conclusion:
With its crispy texture, bold spices, and irresistible flavour, our Kurkuri Bhindi is a must-try dish for all okra lovers. Whether enjoyed as a crunchy snack or served alongside your favorite Indian dishes, this simple yet satisfying recipe is sure to impress your family and friends. So, roll up your sleeves, gather your ingredients, and prepare to delight your senses with the crispy goodness of Kurkuri Bhindi!
HAVE YOU TRIED THIS RECIPE?! RATE and COMMENT below! I would love to hear your experience.
