Punjabi Kurkuri Bhindi is a spicy fried snack or main course dish made using Okra, gram flour and spices. It is very irresistible and can be prepared in minutes. Here is how to make Kurkuri Bhindi Recipe, Bhindi Kurkuri or Crispy Okra (Step by Step + Video).
Who doesn’t like munching on homemade chip? Well, I still remember that my mother used to make these potato chips at home in summers and we kids used to dry it up on our terrace. What fun it was!
Well, with the growing busy schedules and hectic days, may be we don’t have time for that now, but we always have some time to make some quick munchies. And what if I tell you, that you can make it using Bhindi. Yes, you heart it right!
This kurkuri Bhindi has been a regular at home and is a great way to give your usual chips a break. Also, Bhindi or Lady’s finger or Okra is a great source of nutrients, it even aids in weight loss and controls blood sugar levels. It also improves digestion as well.
And therefore whenever I feel like munching on something crunchy and crispy, I make this Kurkuri Bhindi and even my kid love eat it. It is s quick and easy to make dish and tastes best with a squeeze of lime before serving.
The best part, you can serve it as a snack and even as side dish with your everyday meals.
So, take out those Bhindi from your fridge and without wasting any time, make this Kurkuri Bhindi. Here is the recipe of Kurkuri Bhindi.
What is Kurkuri Bhindi?
Kurkuri Bhindi is an easy recipe where Bhindi or Ladies Finger is coated with a gram flour, salt, red chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder. It is then fried in hot oil till they become crunchy.
The Chaat Masala adds a tangy twist to it, but if you like it to be more tangy, squeeze a lemon on top and give it a mix just before serving.
What to serve with Kurkuri Bhindi?
This Kurkuri Bhindi recipe can be eaten as an evening snack with tea, or enjoyed as main course with white Rice, Dal and Papad.
I even pack this crispy okra or bhindi in my kiddo’s and my husband’s tiffin box, so that they can munch on these crisp quickies whenever they get some free time.
This bhindi is crunchy even after 15-20 minutes of frying, sometimes even more.
So you don’t have to hurry up in eating it for the fear of it turning soggy soon. You can also adjust the spices according to your taste.
How to make Kurkuri Bhindi?
To make this recipe of Kurkuri Bhindi or Crispy Bhindi fry, thinly sliced lady finger is coated with spices like red chilli powder, chaat masala, cumin powder and garam masala powder.
You must remove as many seeds as possible before you fry the okra.
The bhindi is then coated with gram flour and corn flour. You can also add rice flour if you wish to, but I usually don’t add it and the result is fabulous.
Some people also add coriander powder to the masala but I skip it too.
Now heat oil in a pan and once the oil is hot, drop the masala coated bhindi in the pan and deep fry on high heat until golden brown.
Take care to not over fry the bhindi as it will not taste good.
As Kurkuri Bhindi is very easy to make, you can rely on it whenever you are in the mood of making quick snacks or a spicy crispy side dish!
Note down this super quick recipe of Kurkuri Bhindi or crispy bhindi and try it out soon:
How to make Kurkuri Bhindi without Besan?
You can also make Kurkuri bhindi without besan. Just replace it with rice flour and you are good to go. Keep switching between rice flour and besan for taste change.
Tips to make best crispy Bhindi Fry
Wipe the bhindi using a dish cloth before cutting them into stripes.
Discard as many seeds as possible.
Make sure to rest the bhindi after adding the spices for at least 10 minutes. Bhindi will release some water and this water can bind the besan which is added later.
Fry the bhindi on high heat until crisp. Frying on low heat will not result in crispy bhindi.
If you are planning to serve the bhindi later, just fry it until it is slightly browned and then drain on a plate. Fry once more in very hot oil just before serving until golden brown.
A reader suggested addition of ajwain in the batter and I think it’s a great idea. You can also try it.
You can replace besan with corn flour and rice flour if you wish to.
If the bhindi is too dry and the masala is not sticking to it, just drizzle 2-3 drops of water in it.
How to make Kurkuri Bhindi in Oven?
To make Kurkuri Bhindi in an oven, per heat the oven to 200 degrees C. Follow the steps until mixing the bhindi with besan and cornflour.
Arrange the bhindi in a an over proof tray in a single layer. Spray with oil. Bake for 20 minutes.
How to make Bhindi Kurkuri in Airfryer?
To make Kurkuri Bhindi in an airfryer or Air Fryer Okra, preheat the airfryer to 200 degrees C.
Follow the steps until mixing the bhindi with besan and cornflour. Arrange the bhindi in the airfryer tray in a single layer.
Spray with oil. Air fry for 10-12 minutes.Remove the tray from the airfryer and toss the bhindi. Air fry again for 5-6 minutes.
How to make Crispy Okra in Microwave?
To make Kurkuri Bhindi in Microwave, follow the process until mixing the Bhindi with besan and cornflour.
Then transfer the bhindi in a microwave safe dish. Spray with oil. Microwave on high for 8 minutes. Remove the dish from microwave and mix well. Micro again for 4 minutes.
How to make Kurkuri Bhindi Step By Step
Wash and wipe bhindi. Cut it horizontally into 4 pieces.
Add bhindi, salt, red chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder in a bowl. Let it rest for 10-12 minutes. Bhindi will leave water.
Heat oil in a pan.
Deep fry the bhindi in 3 batches over high heat till browned and crispy. Remove on a plate lined with kitchen towel to drain the excess oil. Sprinkle lemon juice on top. Serve immediately.
Kurkuri Bhindi Video Recipe
Kurkuri Bhindi Recipe
Kurkuri Bhindi is a spicy fried snack or main course dish made using Okra, gram flour and spices. It is very irresistible and can be prepared in minutes.
- 250 g Bhindi
- 1 and 1/2 tsp Salt
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Cumin Powder
- 1 tsp Chaat Masala Powder
- 3 tbsp Besan
- 1 tbsp Cornflour
- Oil for frying
- 1 Lemon
Wash and wipe bhindi.
Cut it horizontally into 4 pieces. Discard as many seeds as possible.
Add bhindi, salt, red chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder in a bowl.
Let it rest for 10-12 minutes.
Bhindi will leave little water.
Now add besan and cornflour to the bowl and mix lightly.
Heat oil in a pan.
Deep fry the bhindi in 3 batches over high heat till browned and crispy.
Remove on a plate lined with kitchen towel to drain the excess oil.
Sprinkle lemon juice on top.
Wipe the bhindi nicely and I suggest keep it open for an hour before adding spices to it.
Try to remove as many seeds as you can before adding the spices.
Be very careful while frying the bhindi. If you over fry it, it will turn bitter and if you under fry it, it will not be crispy.
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