Crispy fried bhindi /kurkuri bhindi

Crispy fried bhindi is a perfect snack for evening especially in winters  and can also be served as a side dish. Bhindi /lady finger are slit and deep fried after coating with powdered indian spices, gram flour and rice flour. This recipe offers a crunchy texture and tasty flavour to the typical bhindi masala recipe. So let's learn how to make it. 

Preparation time : 20 mins

Cooking time : 20 mins

Total time : 40 mins

Servings : 2

Ingredients required :

1.) Bhindi /lady finger /Okra - 250gm 

2.) Oil - for deep frying 

3.) Red chilli powder - 2 teaspoon

4.) Turmeric powder / Haldi powder - 1 teaspoon

3.) Coriander powder /Dhaniya powder - 2 teaspoon

4.) Dry mango powder / Amchur powder - 2 teaspoon

5.) Roasted cumin powder /jeera powder - 1 teaspoon

6.) Salt - as per taste

7.) Gram flour / Besan - 2 tablespoon

8.) All purpose flour /Maida- 1 tablespoon (optional), you can use rice flour/ corn flour

9.) Lemon juice - 1 tablespoon

10.) Water - as required

Method of Preparation:

1.) Wash Bhindi thoroughly and dry them as much as possible with kitchen towel and trim the edges. Now slice vertically into thin strips. If they are long cut into two horizontally and then slice into long strips.

2.) Take a large mixing bowl, add red chilli powder, turmeric powder, amchur powder, jeera powder, coriander powder and salt.

3.) Now add gram flour, all purpose flour and mix it well. 

4.) Place strips of Bhindi into this bowl and coat the spice mix evenly over the lady finger.

5.) Sprinkle 1 tbsp of oil and few drops of water over the Bhindi and mix it well. Make sure okra is evenly coated with spices, besan, Maida, lemon juice and oil. Adding water helps in adhering the masala paste to the okra. (Do not add more water else it will make Bhindi sticky).

6.) Set it aside for 10 mins. By the time, heat oil in a kadhai /pan for deep frying.

7.) Do a taste test and add more spices of needed. 

8.) Add the coated bhindi in batches on medium heat and try to separate clumps of Bhindi. Here I have taken very less oil (Around 5-6 tablespoon) because after frying we cannot use this oil again and will be wasted.

9.) Fry until crisp and golden brown on medium heat. Once okra is cooked, you will notice that the bubbles will start to subside in the kadhai/ pan.

10.) That's when you remove them with the help of slotted spoon on kitchen towel/absorbent paper to soak the excess oil.

11.) Serve hot, spicy and crispy fried  bhindi. Enjoy 😊

Thank you for reading. Enjoy more recipes on my blog and please comment below each recipes for feedback/suggestions. Till then happy cooking.👍