Kurkuri Bhindi (Crispy Fried Okra)

by Simon

Kurkuri Bhindi is a crunchy dish made from okra that is grilled or fried. This makes a great meal as an appetizer, or as a fun crunchy snack. For those who don’t like eating vegetables, Kurkuri Bhindi seems to be the best way to try vegetables in a fried snack version.

To make it even tastier, you can enjoy a snack of okra by pairing it with paneer or panchmel dal, this will be a delicious and impressive dinner. There are many ways you can serve it, Kurkuri Bhindi can also be served by sprinkling it with chaat masala, and it will be mouth-watering, I’m sure it will quickly run off the serving plate.

You’re sure to love this simple vegetarian snack. we usually mention it as a fun, crunchy, tangy and tasty vegetarian alternative that is healthy.

This crispy fried okra is always a delicacy on our dinner table. We have had a lot of experience with Kurkuri Bhindi food, sometimes serving it in a pot of Paneer Biryani, Dum Aloo, Paneer Kali Mirch and others. For dinner parties, this crunchy snack will always be delicious and provide a special hit. All those who love small snacks, Kurkuri Bhindi is the best choice for you to try.

Why do you like Kurkuri Bhindi?

Why do you like Kurkuri Bhindi

Some of the reasons why many people like to make this snack, perhaps including you too, include:

  • Very easy to make
  • Can be cooked in various ways
  • The texture is crunchy and pleasant
  • Great for snacking!

Everyone loves this snack, let’s see what ingredients are used so many people love Kurkuri Bhindi.

What does Kurkuri bhindi mean?

Kurkuri Bhindi, what is the meaning of this term? Ok, let me explain to those of you who are still new to this recipe.

Kurkuri means “crispy”, and Bhindi means “okra”. So, this is a very crunchy and enchanting snack of okra.

Ingredients to make Kurkuri Bhindi

There are at least 9 ingredients to make this okra snack. What are the ingredients that make so many people love it, let’s look at the following ingredients one by one.

» Fresh Bhindi/Okra: This is the main ingredient, choose okra that is still soft and fresh

» Chickpea flour/ Besan + Cornstarch: A combination of chickpea flour and cornstarch will give bindhi or okra a crispy and thick skin. This flour will give the okra a crunchy skin that sticks to it.

» Seasonings: Some ingredients for flavoring are Salt, turmeric powder, red chili powder, chaat Masala, cumin powder, and coriander powder: These spices will improve the overall taste of the snack.

» Oil: Oil for frying

» Lemon juice: Improves overall taste.

How to Seed Okra and Cut It

To make the crunchy Kurkuri bhindi snack, you need to cut it evenly, you need thin or slightly thick bhindi.

You can choose the thickness level you like. Ok, let’s see how to cut Bhindi (okra) below

  1. Clean the bhindi thoroughly, rub gently to remove dirt which usually sticks to the skin.
  2. Dry with kitchen towel
  3. Trim off the top of each bhindi, now cut the bhindi again in half in half in an arc. Now you get 4 pieces of bhindi for each bhindi.
  4. Now use a spoon to scoop out the seeds and remove each seed.

That’s how to prepare bhindi before mixing it with other ingredients.

How to make Kurkuri Bhindi?

If all the bhindi has been sliced ​​and seeds removed, now you just need to mix it with flour and spices to fry until it feels crispy and tasty.

Take a look at the steps below to make crispy Kurkuri Bhindi.

Step 1:

Transfer the bhindi to a mixing bowl, add cumin flour, red chili powder and coriander powder.

Step 2:

Add the haldi and chaat masala, add salt, and stir to coat the okra thoroughly with the spices.

Step 3:

Let it sit or rest for 10 minutes, heat the oil in a pan, when the oil is hot, add the besan flour and cornstarch to the bhindi.

Step 4:

Stir until everything is coated, just before frying, dust off the excess flour, and fry the bhindi in batches, don’t overcrowd the pan.

Step 5:

Fry until it feels crispy and golden in color. Remove from oil and drain excess oil. Now the crispy, tasty and tangy Kurkuri Bhindi is ready to be served, don’t forget to sprinkle lemon juice and chaat masala on top, and enjoy.

Tips for Making Kurkuri Bhindi

  • Make sure to remove the seeds as seeds can make the bhindi bitter
  • After you coat the bhindi with spices, let it sit for 10 minutes. The salt will draw out the bitter liquid from the bhindi.
  • Bhindi is considered bad because of its slimy texture, so it is coated with a mixture of besan and cornstarch.
  • If you don’t have cornstarch, rice flour can add a crunchy coating and is a great substitute for cornstarch.
  • Before frying, separate the excess mixture of cornstarch and besan, don’t let this flour get fried because it can make a mess in the oil.
  • Check the oil, whether it is hot or not. Add a piece of bhindi, and if it immediately floats it means the oil is ready for frying.
  • Don’t fry too much at once, because it can cause the bhindi to not cook uniformly, and this also causes the bhindi to pile up on top of each other.
  • If you want to make it for two or three people, make a lot because this crunchy snack will quickly run out of serving plates.

Kurkuri Bhindi (Crispy Fried Okra)

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 36 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

GARNISH

Instructions

  1. Transfer the bhindi to a mixing bowl, add cumin flour, red chili powder and coriander powder.
  2. Add the haldi and chaat masala, add salt, and stir to coat the okra thoroughly with the spices.
  3. Let it sit or rest for 10 minutes, heat the oil in a pan, when the oil is hot, add the besan flour and cornstarch to the bhindi.
  4. Stir until everything is coated, just before frying, dust off the excess flour, and fry the bhindi in batches, don't overcrowd the pan.
  5. Fry until it feels crispy and golden in color. Remove from oil and drain excess oil. Now the crispy, tasty and tangy Kurkuri Bhindi is ready to be served, don't forget to sprinkle lemon juice and chaat masala on top, and enjoy.
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FAQS

Why put kurkuri bhindi in cornstarch

Cornstarch is the best flour for coating food, the food layer will feel crunchy, I have tried several types of flour such as potato starch, arrowroot and others but nothing can beat the crunchiness of cornstarch.

Can you save leftover kurkuri bhindi?

I do not recommend it, I suggest that you enjoy kurkuri bhindi as long as it is still fresh and just removed from the fire. Storing it for too long can make the kurkuri bhindi soft and the taste will be less pleasant.

Can you bake this kurkuri bhindi?

Yes you can, but the crunch of fried bhindi is unbeatable. But for a healthier option, you can bake it using an air fryer or using the oven.

To bake Kurkuri Bhindi in an air fryer:

  • Arrange the bhindi that has been coated with flour and is ready to cook in the air fryer basket in a single layer
  • Spray with oil
  • Cook at 375F for 10-12 minutes or until tasty and crispy. Flip once in the middle of the cooking process so that it is cooked perfectly.
  • This will make the bhindi crispy (kurkuri) evenly and golden yellow in color.

To make Kurkuri Bhindi in the oven:

  • Grease the baking dish
  • Arrange the bhindi slices that have been coated in flour on a baking sheet, spread them evenly.
  • Lightly spray with oil and bake at 375F for 10 to 12 minutes or until crispy. Just flip it once in the middle of the cooking process so that the crispiness is even.

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