Introduction:

 

Let me whisk you away to a warm evening in my childhood home, where the aroma of spices danced in the air, and the sound of sizzling oil filled the kitchen. It was during one of these magical evenings that I first discovered the irresistible allure of Crispy Kurkuri Bhindi. As I watched my mother meticulously slice the okra and coat it in a fragrant blend of spices, I couldn't help but anticipate the crispy delight that awaited me. From the first bite, I was captivated by the perfect balance of crunch and flavor, and it soon became a cherished dish in our family gatherings.

 

---

 

 

Ingredients:

 

• 250 grams Ladyfinger (Okra)
• 1 pot full of Oil (for deep frying)
• Salt, to taste
• 1 teaspoon Red Chilli powder
• 1 teaspoon Turmeric powder
• 1 cup Gram flour (Besan)
• 1/4 cup Corn flour

 

Instructions:

 

Step 1: Prepare the Ladyfinger
Begin by washing the ladyfingers thoroughly and letting them dry. Remove the top portion of each ladyfinger and chop them longitudinally into fine pieces.

Step 2: Season the Ladyfinger
Place the chopped ladyfingers in a mixing bowl. Season them with salt, red chili powder, and turmeric powder. Mix well to ensure the spices coat the ladyfingers evenly.

Step 3: Coat with Flour
Immediately add gram flour to the seasoned ladyfingers before they release any water. Sprinkle a small amount of corn flour to help make them crispy. Dust the ladyfingers thoroughly with the flours.

Step 4: Add Water
Splash a very small amount of water into the ladyfinger mixture. This will help the flour stick to the ladyfingers.

Step 5: Deep Fry the Ladyfinger
Heat a pot full of oil for deep frying. Once the oil is hot, carefully add the prepared ladyfinger mixture into the oil. Deep fry until the ladyfingers turn slightly golden and crispy.

Step 6: Drain Excess Oil
Once fried, remove the crispy ladyfingers from the oil and place them on a kitchen towel to drain excess oil.

Step 7: Garnish and Serve
Sprinkle a pinch of chat masala on top of the crispy ladyfingers and gently mix to coat them evenly. Optionally, you can also sprinkle some extra red chili powder for added spice.

Your crispy kurkuri bhindi is now ready to be served as a crunchy and flavorful snack or side dish.

 

 

---

 

 

About the Recipe:

 

Crispy Kurkuri Bhindi, also known as Crispy Fried Okra, is a popular Indian appetizer or side dish made from thinly sliced okra coated in a seasoned chickpea flour batter and deep-fried until golden brown and crunchy. This dish is beloved for its crispy texture and aromatic spices, making it a favorite among okra enthusiasts and Indian food lovers alike.

 

 

Cooking Tips:

 

• Ensure the okra is completely dry before slicing and coating to prevent the batter from becoming soggy.
• Use a sharp knife to slice the okra thinly for a crispier texture.
• Fry the coated okra in batches to maintain the oil temperature and ensure even frying.
• Drain the fried okra on paper towels to remove excess oil before serving to keep it crispy.

 

 

Pairing Guide:

 

Pair your Crispy Kurkuri Bhindi with a tangy yogurt-based dip or mint chutney for a refreshing contrast. Serve it as a side dish with Indian flatbreads like roti or naan, or as an appetizer alongside other Indian snacks like samosas or pakoras.

 

---

 

 

Frequently Asked Questions about Crispy Kurkuri Bhindi:

 

1. What is Kurkuri Bhindi?
   • Kurkuri Bhindi, also known as Crispy Fried Okra, is a popular Indian dish made from thinly sliced okra coated in a seasoned chickpea flour batter and deep-fried until crispy.
2. How do I make Crispy Kurkuri Bhindi crispy?
   • To achieve maximum crispiness, ensure the okra slices are completely dry before coating them in the batter and frying them in hot oil until golden brown.
3. Can I bake Kurkuri Bhindi instead of frying it?
   • While traditionally deep-fried, you can try baking the coated okra in the oven for a healthier alternative. However, the texture may not be as crispy as frying.
4. What spices are used in Kurkuri Bhindi?
   • The spices commonly used in Kurkuri Bhindi include cumin powder, coriander powder, chili powder, turmeric, and amchur (dried mango powder), which add flavor and aroma to the dish.
5. How do I prevent the batter from falling off the okra slices?
   • Ensure the okra slices are well-coated with the batter and gently shake off any excess before frying to help the batter adhere to the okra.
6. Can I make Kurkuri Bhindi ahead of time?
   • While best enjoyed fresh, you can prepare the coated okra ahead of time and fry them just before serving to maintain their crispiness.
7. Is Kurkuri Bhindi gluten-free?
   • Yes, Kurkuri Bhindi can be made gluten-free by using chickpea flour (besan) instead of wheat flour for the batter.
8. What is the best way to store leftover Kurkuri Bhindi?
   • Store leftover Kurkuri Bhindi in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to maintain crispiness.
9. Can I use frozen okra to make Kurkuri Bhindi?
   • While fresh okra is preferred for Kurkuri Bhindi, you can use frozen okra after thawing and patting dry to remove excess moisture.
10. What are some variations of Kurkuri Bhindi?
    • You can customize Kurkuri Bhindi by adding different spices or coatings, such as using rice flour or semolina instead of chickpea flour, or adding grated cheese for a cheesy twist.

 

---