Bhindi Fry is a spicy, tasty and first-rate crispy fries made with tender okra pods or lady fingers, gram flour and spices. This bhindi fry is one of the fine side dishes you may make to pair with your ordinary Indian food. they’re also a laugh to devour as is with a dipping sauce. Bonus the Bhindi fry recipe is gluten-loose and vegan.
You can also try my recipe of Aloo Gobi ki sabzi – Cauliflower. I’m sure you’ll love the recipes
About Kurkuri Bhindi Fry
In hindi, Kurkuri means Crispy, Crunchy and Bhindi is Okra. This Bhindi Fry recipe is an easy snack or a side made with Bhindi (Ladies Finger).
It is made with fresh and tender okra pods coated with gram flour (besan), ground spices and seasonings. This mixtion is marinated and then shallow fried or deep fried.
The gram flour or besan gives it a crispy texture and the spices give a bold, complex taste.
This recipe is a North façon recipe that I have learned from my mom. She would make kurkuri bhindi on friperie to go with chapatis. Her recipe would include all the ground spice powders that I have added, except chaat masala powder. This is the only pensée I have made to her recipe. The rest of it is the same.
At times I bake and air-fried these too. The baked kurkuri bhindi fry tastes good but is not as crispy as the fried ones. But the air fried are more crispy. For health reasons, the baked ones are better. In the step by step post I have mentioned both baking and frying methods.
I do not deep fry but shallow fry with less oil. When frying, I add oil as required, so that oil gets used up and there is no excess oil.
How to make Kurkuri Bhindi Fry
- Rinse 500 grams bhindi in water thoroughly. Then wipe them dry with a kitchen napkin. Or you could spread them on a large plate and let them dry evidently. The bhindi ought to be absolutely dry before you start marinating it with spices.
- There ought to not be any moisture or water droplets on them. in any other case they may not end up as crispy as you need.Cast off the crown and the bottom tip of the bhindi. Slice the bhindi vertically into four pieces. if you have small sized bhindi, then slice into 2 portions. Take all of your sliced bhindi in a large thali or a large bowl.
- Now sprinkle the following spices and seasonings one by one on the sliced bhindi:
- ½ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon red chili powder or paprika
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- 1 teaspoon garam masala powder
- 1 teaspoon dry mango powder (amchur powder)
- 1 teaspoon chaat masala powder
- salt as required
- Add ½ cup gram flour (besan) on the bhindi. instead of gram flour you can without difficulty add chickpea flour.
- Gently blend the gram flour, spice powders and salt with the okra. remember that the gram flour and ground spices ought to frivolously coat all the okra slices.Marinate the okra on this aggregate for 20 to 30 minutes. you could also preserve it for an hour. this is how they appearance after marination.
Making Kurkuri Bhindi
If Baking Kurkuri Bhindi Fry – Then spread the marinated bhindi on a greased tray. Brush some oil on the top of the bhindi. You can also add 1 tablespoon oil in the marination mixture and mix it very well with the bhindi.
Bake in a preheated oven at 180 degrees celsius, till the bhindi are crisp and golden.
For Frying Kurkuri Bhindi Fry – In a kadai (wok) or pan, heat 2 to 3 tablespoons oil. Fry the bhindi in batches. depending on the scale of the kadai, you could fry in three to 4 batches.
For each batch, you could add 2 to three tablespoons oil. add the first batch of marinated bhindi after the oil becomes medium hot.
Fry on medium heat. When one side becomes crisp, then turn over each bhindi with a slotted spoon or with the help of tongs and fry the other side.
Turn over a couple of times to get crisp and evenly fried bhindi.
Do keep on turning the bhindi so that they get fried evenly. If the oil becomes too hot, you could lower the heat and continue to fry.
Fry all the okra in the pan until golden brown and crisp on a medium heat.
Remove fried okra with a slotted spoon, straining the extra oil from the spoon.
Place the fried okra on crumpled kitchen tissues on a plate, so that the excess oil is drained.
Fry the remaining batches of marinated okra adding 2 to 3 tablespoons of oil in the pan. Let the oil become hot before you add the next batch of okra.
Serve kurkuri bhindi directly as they are (the way I did) or if you want you could garnish them with coriander leaves, julienned ginger or sliced green chilis.
If you like you could also sprinkle some lime juice on top of the crispy okra. You could also sprinkle some black salt or chaat masala.
Enjoy the bhindi fry as is like a crispy snack or with roti and a bowl of homemade curd.#
Helpful Tips for Best Bhindi Fry
- The oil have to be hot, in any other case, the bhindi will absorb oil and turn out to be soggy and no longer even look exact on the plate.
- Use sparkling gentle shiny inexperienced okra pods. strive not to use okra that has end up stringy or fibrous.
- remember the fact that the okra has to be absolutely dried before you start with the recipe. Any water or moisture on the okra will no longer give you the crispiness that is the hallmark of this recipe.
- you may modify the spice powders as in line with your flavor. on the grounds that i have used home made garam masala and it’s very sturdy, i have delivered 1 teaspoon of it. but you could alter the garam masala as per its quality and freshness.
- i have shallow fried the okra. I gained’t endorse deep frying as later your kadai or pan could have all of the besan, spices and okra seeds leftovers inside the oil. It seems like a large number.
- Take as a whole lot oil as is needed for frying the okra so that every one the oil receives used up. for that reason, you don’t have a messy oil to pressure or throw later.
- The recipe may be scaled to make a small batch of bhindi fry. This dish is fine eaten hot so strive not to have any leftovers and make the amount in step with your wishes.