kurkuri bhindi

Bhindi Kurkuri – Crispy Okra Recipe

Kurkuri Bhindi Recipe – Crispy Okra Indian Recipe

Kurkuri bhindi or deep fried okra is a recipe of lady finger coated with Indian spices and deep fried until crispy and crusty. So, here we have Kurkuri Bhindi or Crispy Okra recipe for you all. These spices and gram flour coated deep fried okras are liked by even those who don’t relish eating okra at all. This delectable, zingy-spicy crispy fried Bhindi is served sprinkled with chaat masala or dry mango powder. The tangy masala coating, deep fried until crispy are definitely an all rounder! Making this is not at all difficult

Lady finger’s coated with gram flour and deep fried until crispy and golden brown can be served as a side dish or as a starter and as a snack. Whatever way you serve, it tastes scrumptious. So, try making this deliciously crunchy and crispy deep fried Bhindi as a starter or snack or as a side accompaniment with this easy to follow Bhindi recipe.

Directions

Getting ready:

Rinse the okras thoroughly and place them in sieve to dry completely.

kurkuri bhindi

Now take an okra and cut off both the ends. Then slit it from center dividing into two equal halves.

kurkuri bhindi

Now thinly slice the okra into 3 to 4 pieces. Remove the seeds from okra. Place it in a bowl. Likewise cut each of them.

kurkuri bhindiMaking:

To it now add some salt and lemon juice to it. Mix everything really well. Then add red chilly powder, cumin powder, coriander powder, turmeric powder and chickpea flour into it. Mix well until the okras are coated nicely.

kurkuri bhindi
Heat some oil in a wok or pan. When the oil is rightly hot, drop as many okras as possible in the wok.

kurkuri bhindi

Fry them on high flame till they get little brown in color. Then reduce the flame and continue frying the Bhindi until they turn crispy and golden brown in color. Okras are now fried well, drain it on kitchen paper towels to remove excess oil. Similarly fry the rest. Kurkuri Bhindi is now ready.

kurkuri bhindiServing:

Sprinkle some chaat masala on Kurkuri Bhindi and serve this tempting snack with meals or have them anytime in a day. Let the kurkuri Bhindi cool down completely and store them in air tight container. Relish eating for up to 2 to 3 days.

kurkuri bhindiSuggestions:

Make sure the oil for frying okra is heated rightly. Drop the Bhindi in hot oil and let it turn little brown. Then reduce the flame to low and continue frying until it gets crispy and golden brown.

  • For 2 to 4 members
  • Time – 35 minutes

Bhindi Kurkuri Recipe Kurkuri Bhindi - Crispy Okra
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lady finger - 200 gram
  • Gram flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Salt - ½ tsp
  • Garam masala - ½ tsp
  • Mango powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Chaat masala - ½ tsp
Instructions
  1. Rinse the okras thoroughly and place them in sieve to dry completely.
  2. Now take an okra and cut off both the ends.
  3. Then slit it from center dividing into two equal halves.
  4. Now thinly slice the okra into 3 to 4 pieces.
  5. Remove the seeds from okra. Place it in a bowl. Likewise cut each of them.
  6. To it now add some salt and lemon juice to it. Mix everything really well.
  7. Then add red chilly powder, cumin powder, coriander powder, turmeric powder and chickpea flour into it.
  8. Mix well until the okras are coated nicely.
  9. Heat some oil in a wok or pan. When the oil is rightly hot, drop as many okras as possible in the wok.
  10. Fry them on high flame till they get little brown in color. Then reduce the flame and continue frying the Bhindi until they turn crispy and golden brown in color.
  11. Okras are now fried well, drain it on kitchen paper towels to remove excess oil. Similarly fry the rest. Kurkuri Bhindi is now ready.
  12. Sprinkle some chaat masala on Kurkuri Bhindi and serve this tempting snack with meals or have them anytime in a day. Let the kurkuri Bhindi cool down completely and store them in air tight container. Relish eating for up to 2 to 3 days.

 

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