Kurkuri Bhindi Recipe: Kurkuri bhindi, a simple and delicious crispy okra fry recipe, is made using tender okra. It’s a popular North Indian or Punjabi side dish that can be served alongside meals or enjoyed as an evening snack with a cup of tea. While there are various ways to make crispy okra, this recipe focuses on using besan (gram flour) and tender okra.
I’ve shared several okra recipes before, but kurkuri bhindi is my favorite. In this updated recipe, I’ve made some changes to enhance the flavor and texture. I’ve increased the amount of besan and rice flour to make the okra more crispy and crunchy. Additionally, I’ve added chaat masala to make it spicier and more tangy.
Here are some tips and variations for making the perfect and crispy kurkuri bhindi:
- Start with fresh and tender okra. You can check the tenderness by snapping the tip of the okra.
- I’ve deep-fried the spiced okra in a good amount of oil to hasten the frying process. However, pan-frying is also an option and should suffice.
- Unlike other bhindi recipes, you can pre-cook and store kurkuri bhindi in an airtight container. It should have a shelf life of about a week and can be used whenever needed.
Ingredients: Kurkuri Bhindi Recipe
- 260 grams of okra
- 1 teaspoon Kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon chaat masala
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ cup besan (gram flour)
- ¼ cup rice flour
- 2 teaspoons oil
- Oil for frying
- Chaat masala
Instructions: Kurkuri Bhindi Recipe
- Firstly, wash the 260 grams of okra thoroughly and pat dry before slicing.
- Slice the okra into thick strips and remove the seeds.
- Add 1 teaspoon of chili powder, ¼ teaspoon of turmeric powder, ½ teaspoon of coriander powder, ½ teaspoon of cumin powder, and ½ teaspoon of chaat masala to the sliced okra.
- Mix well to ensure the spices coat the okra evenly.
- Now, add 1 teaspoon of lemon juice and ½ teaspoon of salt. Mix well.
- Allow the okra to marinate for 10 minutes to absorb the flavors.
- Next, add ¼ cup of besan and ¼ cup of rice flour to the marinated okra.
- Mix well to coat the okra uniformly with the flour.
- Also, add 2 teaspoons of oil and gently mix to coat the masala evenly. Do not add extra water as salt helps release moisture, and adding water can make the okra sticky.
- Deep fry the coated okra in hot oil, spreading it uniformly in the pan.
- Stir occasionally and fry on medium flame until the okra turns crisp and golden.
- Once done, drain off excess oil by placing the fried okra on kitchen paper.
- Optionally, sprinkle a pinch of chaat masala to enhance the flavor.
- Finally, enjoy the crispy okra as an evening snack or as a side dish for lunch.
Conclusion:
In conclusion, Kurkuri Bhindi Recipe is a delightful and versatile dish that adds flavor and crunch to any meal. Whether served as a side dish or enjoyed as a snack, its crispy texture and savory spices make it a favorite among both adults and children. With simple ingredients and easy preparation, this recipe is perfect for busy weeknights or special occasions. Try making kurkuri bhindi at home and elevate your dining experience with this delicious North Indian delicacy
FAQs about Kurkuri Bhindi Recipe
Is kurkuri bhindi a vegetarian dish?
Yes, kurkuri bhindi is a vegetarian dish made from okra and spices.
Can I use any other flour instead of besan and rice flour?
Besan and rice flour are traditionally used in this recipe for their texture and flavor. However, you can experiment with other flours if desired.
How long can I store pre-cooked kurkuri bhindi?
Pre-cooked kurkuri bhindi can be stored in an airtight container for about a week.
Can I bake the okra instead of frying it?
While frying gives the best results in terms of texture, you can try baking the okra for a healthier option. Adjust the temperature and baking time accordingly.
What can I serve kurkuri bhindi with?
Kurkuri bhindi can be served as a side dish with rice, roti, or naan. It also makes a delicious snack on its own.
