Рецепт Kurkuri Bhindi Recipe – Crispy Bhindi (Okra) Fry Recipe
Slit the Okra into slivers. Cutting them thin ensures that they get fried crisp and remain crunchy.
Spice the cut okra with dry powders and toss well for even distribution.
Sprinkle besan and rice flour evenly and mix with either spoon or hand.
Deep fry in batches till crisp and crunchy. Make sure you remove on to a kitchen paper to absorb excess oil.
Though typically rice flour is not added while making these kurkuri bhindi, I have done so, as it helps to maintain the crunchiness of the okra for a long time even after deep frying. Apart from enjoying it as a snack during tea time, you can also serve these crisp fries as a side dish with rice especially pulaos.
Kurkuri Bhindi Recipe
Prep time: 10 mins | Cook time: 15 mins | Serves: 2
Recipe Cuisine: Indian | Recipe Category: Snacks
Ingredients:
- Bhindi (Okra / Ladies Finger) – 200 gms
- Besan (chickpea flour) – 3 tbsp
- Rice flour – 3 tsp
- red chili powder – 1/2 tsp
- Coriander powder – 3/4 tsp
- Chaat masala powder – 1/2 tsp
- Roasted Cumin powder – 2 pinch
- Turmeric powder – 1 pinch
- Salt – to taste
- Oil – for deep frying
Instructions:
Wash and dry the okra completely. There should not be any moisture present. Trim the edges.
Cut the okra lengthwise and further slit them cross wise. Sprinkle chili powder, coriander powder, turmeric powder, chaat masala, salt, 2 tsp oil and toss well. Let it rest for 5 mins.
Sprinkle besan, rice flour and asafetida over the okra slivers and once again toss well making sure it generously coats all the bhindi.
Heat a pan with oil for deep frying. When the oil is sufficiently hot, drop the okra pieces in batches and cook it is roasted crisp and golden brown.
Drain onto a kitchen paper to absorb excess oil and continue with the rest of okra.
Serve hot with tomato ketchup.
Notes:
I have added 2 tsp oil while adding the spice powders, as it will prevent the okra from becoming sticky and watery as we are also adding salt.
Adjust the spice powder according to your taste.
I have omitted amchur (dry mango) powder but instead increased the quantity of chaat masala powder.
Deep fry in batches, I cooked in 2 batches.
If you do not have roasted cumin powder, add asafetida instead.
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