Kurkuri Bhindi Punjabi Recipe
Kurkuri Bhindi fried to a crispy perfection will have you asking for more. If you dislike okra, then this fried okra recipe is sure to make you change your mind! Crunchy munchy okra is a simple and easy way to cook and relish bhindi. So pick up some ladies fingers from the local market and try out this absolutely classic Indian okra recipe.Crispy, spicy, and incredibly addictive, Kurkuri Bhindi is more than just a snack – it’s a treat that satisfies cravings while adding a healthful twist to your day. Perfect for family gatherings or as a side dish, this dish will quickly become a staple in your kitchen. So, next time you reach for a bag of chips, think again – crispy fried okra awaits to steal the show!
Servings: 2
Calories: 210kcal
Ingredients
- Okra/Bhindi/Ladies fingers – 12
- Salt – ½ tsp
- Cumin powder - 1/4 tsp
- Coriander powder – 1 tsp
- Red chilli powder - 1/2 tsp
- Dry Mango powder/Amchur powder – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Oil – 1/2 tsp
- Rice flour – 1/2 tbsp
- Chickpea flour/Besan – 1 tbsp
- Oil for deep frying
Instructions
- To make spicy crispy okra, wash the bhindis well and dry them out. There shouldn’t be any moisture on them. Cut the tops and tails of okra. Slice them up lengthwise and cut into half.
- Place the sliced okra in a bowl and add the dry spice powders - salt, chilli powder, cumin powder, coriander powder, turmeric powder and dry mango powder. Coat the bhindis with the spices and let sit for 5 minutes.
- Mix in chickpea flour and rice flour. Add ½ tsp of oil and mix all the ingredients together for even distribution. Keep the okra slivers aside for 10 minutes.
- Heat a kadai with sufficient oil for deep frying. Gently drop the ladies fingers into the hot oil. Fry okra in batches. Once they are roasted a crisp brown, remove them with a slotted spoon onto a paper napkin.
- Serve hot and crunchy Besan Bhindi Fry with rice and dal. Or just enjoy them plain with some tomato ketchup!