Crispy Fried Kurkuri Bhindi Recipe Spiced with Cumin & Chaat Masala
Discover the irresistible crunch of Crispy Fried Kurkuri Bhindi spiced with a delightful blend of cumin and tangy chaat masala! This traditional Indian snack is bursting with flavor, combining the natural crispiness of ladyfinger (okra) with aromatic spices and a crispy coating. Perfect for serving as a side dish or a savory snack alongside a steaming cup of masala chai or filter coffee.
Ingredients for Crispy Fried Kurkuri Bhindi:
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams (slit) |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Chaat Masala Powder | 1/2 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt | To taste |
| Gram Flour (Besan) | 4 tablespoons |
| Rice Flour | 2 tablespoons |
| Curry Leaves | A few sprigs |
| Sunflower Oil (for deep frying) | As required |
Preparation Time:
- 10 minutes
Cooking Time:
- 15 minutes
Total Time:
- 25 minutes
Servings:
- 4 servings
Cuisine:
- Indian
Course:
- Side Dish
Diet:
- Vegetarian
Instructions:
Step 1: Prepare the Bhindi (Okra)
Begin by washing the bhindi thoroughly. To remove any moisture, dry them as much as possible using a kitchen towel. Once dry, trim the edges of each bhindi. Next, slice each piece vertically into thin strips. If the okra is long, you can cut it in half horizontally before slicing it into strips.
Step 2: Coat the Bhindi with Spices
Place the sliced bhindi strips into a large mixing bowl. Sprinkle the coriander powder, red chilli powder, Kashmiri red chilli powder, turmeric powder, cumin powder, chaat masala, and asafoetida evenly over the vegetables. Add salt to taste. Follow this by adding the gram flour (besan) and rice flour to the bowl. Using a spoon or clean hands, gently toss the okra and flour mixture to ensure an even coat. The goal is to make sure each piece of bhindi is fully coated with the spice and flour mix.
Step 3: Adjust the Coating
If the mixture seems dry, lightly sprinkle a few drops of water and add more besan or rice flour. The water helps the masala paste to stick to the bhindi, but be careful not to make the mixture too sticky.
Step 4: Heat the Oil
In a deep frying pan (kadai) or saucepan, heat enough sunflower oil for deep frying. The oil should be heated to a medium temperature, ensuring that the bhindi fries evenly.
Step 5: Fry the Bhindi
Once the oil is hot, add the coated bhindi in small batches, making sure to separate any clumps of okra as much as possible. Fry on medium heat until the bhindi turns golden brown and crispy. The oil bubbles will begin to subside when the bhindi is cooked through. Once crispy, use a slotted spoon to remove the bhindi from the oil and place it on absorbent paper or a kitchen towel to soak up any excess oil.
Step 6: Fry the Curry Leaves
In the same oil, deep fry a few fresh curry leaves for a few seconds until they turn crispy. Remove and set aside for garnishing.
Step 7: Serve
Serve the Crispy Fried Kurkuri Bhindi hot, garnished with the fried curry leaves. This crispy, spicy okra makes for a delightful side dish to phulka (Indian flatbread) and Paneer Makhani, or it can be enjoyed as a standalone snack with your favorite beverage like filter coffee or masala chai.
Tips for Perfect Kurkuri Bhindi:
- For a crispier texture, ensure that the okra is thoroughly dried before coating it with the flour and spices.
- To avoid sliminess, make sure the bhindi is dry after washing. The more moisture there is, the more likely the okra will turn slimy when frying.
- You can experiment with adding a pinch of garam masala or chatpati masala for an extra burst of flavor.
- For a lighter option, try shallow frying the bhindi instead of deep frying.
Enjoy this crispy, flavorful Kurkuri Bhindi as a savory treat thatβs bound to impress your guests or simply brighten up your meal time!
