Bhindi is a food item that all of us have in our Indian households. But have you ever tried a snack item, that is crispy and spicy, made with the same bhindi? If you haven't, you should definitely try this recipe for a kurkuri bhindi. It's lower in calories than your other fried snacks and takes just 10 minutes to prepare.
Kurkuri Bhindi is your regular okra pod, sliced thinly and coated with some spices and flours and made into a batter. The batter coated bhindi is then fried in hot oil to make a crispy snack version of the vegetable that we all love. This way of cooking bhindi is adapted from the classic method of making a pakora, and also uses besan or chickpea flour.
Quick and Easy Kurkuri Bhindi
Spicy, tasty & crispy Snack, cooked till it's nicely crisp and crunchy, made from your childhood favourite bhindi. Not only does it taste good, this recipe is also lower in calories than the other fried snacks and prepared in just under 10 minutes. This is surely a recipe you don't wanna skip, so go ahead and try it out right now.
1) Take a large bowl filled with sliced bhindi, Sprinkle some salt over it, mix it thoroughly and let it sit for 10 minutes.
2) After resting, to the bowl, add turmeric powder, red chilli powder, kitchen masala, cumin powder, black pepper, cornflour and besan. Toss it all together to form a thick coating over the bhindi.
3) In a Meyer Stainless Steel Kadai, heat the oil for frying. on high heat, add the bhendi to the oil, breaking it apart into singular pieces. Fry the bhindi till it is brown and crispy.
4) Serve the bhindi hot and crispy straight after frying and sprinkle over some chaat masala for the extra zingy flavour.
Expert Tips
The bhindi needs to be sliced thin to achieve a crispy result.
The salting helps to tenderise the bhindi, so that it cooks faster, do not skip it..
Fry on high heat as they dont take long to cook, and low heat would saturate them with oil.
Take a large bowl filled with sliced bhindi, Sprinkle some salt over it, mix it thoroughly and let it sit for 10 minutes.
After resting, to the bowl, add turmeric powder, red chilli powder, kitchen masala, cumin powder, black pepper, cornflour and besan. Toss it all together to form a thick coating over the bhindi.
In a stainless steel kadai, heat the oil for frying. on high heat, add the bhendi to the oil, breaking it apart into singular pieces. Fry the bhindi till it is brown and crispy.
Serve the bhindi hot and crispy straight after frying and sprinkle over some chaat masala for the extra zingy flavour.
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