Kurkuri bhindi recipe - thinly sliced okra are coated and marinated with besan and spices. Then deep fried into the hot oil till crisp. At the end, sprinkling of chaat masala adds another flavor punch.
Okra is one of the favorite vegetables at home and I make many different bhindi recipes. You may have noticed if you are regular here. I usually make sabzi or curry that go well with partaha, roti e.g. Crispy bhindi sabzi, Bhindi masala gravy, Bhindi capsicum, Aloo bhindi
This is the first time, I have made snack recipe using bhindi and that is kurkuri bhindi. I was little hesitant to give it a try because I have never tried/tasted it before. But it was beyond my expectations.
This fried bhindi is just fantastic. The PERFECT crispy texture with all the combination of flavors, in short just YUMM!! You should try it.
For making crispy fried bhindi recipe, make sure to buy the young bhindi which has less seeds in it. Too much seeds will ruin the taste of it. Also make sure to dry the bhindi completely. Remember, LESS moisture equals MORE CRISPY bhindi.
As the name says, (‘kurkuri’ means crispy) it has crispy texture.
Step By Step Photo Instructions:
1) Wash the bhindi well. Then wipe it dry using kitchen towel or paper napkin. If you have time then wash ahead of time and let it air dry in colander for 1-2 hour.
2) Now slice the okra vertically into thin slices. I have made 4 slices from one okra.
3) Take the sliced bhindi into the colander and shake it lightly over the sink or garbage bin. So the most of the seeds will get removed. Few seeds are sticking to the okra are fine. Too much seeds will not taste good.
4) Take that into a plate.
5) Sprinkle besan, salt and rest of the spices (red chili powder, turmeric powder, coriander powder and amchur powder).
6) Mix it using you hand and make sure that all the slices are coated with this.
7) Let it sit or marinate for 10-15 minutes. Because of the slight moisture from okra, masala and besan will get slightly damp.
8) Now heat the oil in a pan on medium heat. Always use less oil to fry this bhindi. Because after frying you will have messy oil with all the masala. So I recommend to use small pan with about an inch of oil. Once oil is hot, take few okra slices, shake it lightly and then add into the hot oil.
9) Keep moving once in a while for even browning. Fry till they are golden brown and crispy. Be careful do not burn it.
10) Once fried, remove it using slotted spatula.
11) Transfer them to a paper towel lined plate. Add the next batch to the hot oil.
12) While the fried bhindi is still hot/warm, sprinkle the chaat masala and serve.
Serving suggestion: serve this kurkuri bhindi as a snack or appetizer. No need of any chutney or dipping sauce on side. It taste fabulous as such.
Did you try this kurkuri bhindi recipe? I’d love to hear about it! Leave a review in the comment section below.
Kurkuri Bhindi
Ingredients
- 100 grams or 1 cup Okra (Bhindi) thinly sliced
- 1 tablespoon Besan (gram flour)
- Salt to taste
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ¼ teaspoon Amchur powder (Dried mango powder)
- Chaat masala to sprinkle on top
- Oil for deep frying
Instructions
- Wash the bhindi well. Then wipe it dry using kitchen towel or paper napkin.
- If you have time then wash ahead of time and let it air dry in colander for 1-2 hour.
- Now slice the okra vertically into thin slices. I have made 4 slices from one okra.
- Take the sliced bhindi into the colander and shake it lightly over the sink or garbage bin. So the most of the seeds will get removed.
- Take that into a plate. Sprinkle besan, salt and rest of the spices.
- Mix it using you hand and make sure that all the slices are coated with this.
- Let it sit or marinate for 10-15 minutes.
- Heat the oil in a pan on medium heat. Always use less oil to fry this bhindi. Because after frying you will have messy oil with all the masala. So I recommend to use small pan with about an inch of oil.
- Once oil is hot, take few okra slices, shake it lightly and then add into the hot oil.
- Keep moving once in a while for even browning. Fry till they are golden brown and crispy.
- Once fried, remove it using slotted spatula.
- Transfer them to a paper towel lined plate. Add the next batch to the hot oil.
- sprinkle the chaat masala and serve.
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