Kurkuri Bhindi Fry Recipe

About Kurkuri Bhindi Fry

In the Hindi language, the Word Kurkuri means Crispy, which means Crispy bhindi. It is the best breakfast or dinner snack. Which is loved by every age group people.

This is basically a north Indian recipe, But it is popular in so many states like Maharashtra and all. The dish is very tasty and easy to make. Normally in our house, we have eaten baked bhindi which is different then kurkuri bhindi.

It is made by covering the bhindi with besan flour. If you cooked dal rice or rajma chawal this dish will make the food complete with full of taste and flavors.

Kurkuri Bhindi Fry Recipe

How to Make Kurkuri Bhindi Fry

  1. Rinse 500 grams of okra (bhindi) thoroughly with water and pat them dry using a kitchen napkin. Ensure the okra is completely dry to achieve the desired crispiness.
  2. Trim off the crown and base tip of the okra, then cut them vertically into 4 pieces (2 pieces for smaller bhindi). Place all the sliced okra in a large bowl.
  3. Sprinkle the following spices and seasonings over the sliced okra: ½ teaspoon ground turmeric, 1 teaspoon red chili powder or paprika, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 teaspoon dry mango powder (amchur powder), 1 teaspoon chaat masala, and salt to taste.
  4. Add ½ cup of gram flour (besan) to the okra and gently mix it with the spices, ensuring an even coating on all the slices.
  5. Marinate the okra in this mixture for 20 to 30 minutes (or longer if preferred).
  6. If baking the okra, spread the marinated slices on a greased tray and brush some oil on top. Bake in a preheated oven at 180 degrees Celsius until crispy and golden.
  7. For frying, heat 2 to 3 tablespoons of oil in a pan. Fry the marinated okra in batches on medium heat, turning them to ensure even frying.
  8. Once the okra turns crisp and golden, remove them with a slotted spoon and drain excess oil on crumpled kitchen tissues.
  9. Serve the kurkuri bhindi as is or garnish it with coriander leaves, julienned ginger, or sliced green chilies. Optionally, sprinkle some lime juice, black salt, or chaat masala for added flavor.
  10. Tips: Ensure the oil is hot to prevent excess oil absorption. Use fresh and tender okra without moisture. Adjust the spice powders according to personal taste. Shallow frying is recommended to avoid messy oil after cooking.

Enjoy the crispy kurkuri bhindi as a delightful snack or pair it with roti and homemade curd for a satisfying meal.

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