Kurkuri Bhindi, or crispy okra, is a beloved Indian side dish known for its incredibly crunchy texture and vibrant flavors. This simple yet flavorful recipe transforms humble okra into a culinary delight, perfect as an accompaniment to rice, roti, or even enjoyed as a standalone snack. The secret lies in a clever technique that ensures the bhindi stays crisp and avoids becoming slimy, a common pitfall when cooking okra. Forget everything you think you know about soggy okra – this recipe will change your perspective.
This recipe unlocks the secret to perfectly crispy bhindi, resulting in a dish that's both satisfying and incredibly delicious. We'll guide you through each step, from preparing the okra to achieving that signature crunch. Ready to experience the magic of Kurkuri Bhindi? Let's dive into the detailed, step-by-step process!
Tools Needed
- Large bowl
Ingredients
- Okra
- Chickpea/Besan Flour
- Rice Flour
- Corn Flour
- Kashmir Red Chili Powder
- Turmeric Powder
- Coriander Powder
- Cumin Powder
- Amchur (Dry Mango Powder)
- Garam Masala Powder
- Salt
- Lemon Juice
- Water
- Oil
Step-by-Step Instructions
Step 1. Prepare the Okra Batter
- Cut okras into thin strips.
- In a large bowl, combine okra strips, chickpea flour, rice flour, and corn flour.
- Add Kashmir red chili powder, turmeric powder, coriander powder, cumin powder, amchur, garam masala, and salt. Mix well with your hands.
- Let the mixture sit for 5 minutes.
- After 5 minutes, add lemon juice and a little water. Mix again to create crispy clumps.
Step 2. Fry the Okra
- Heat oil in a pan over medium heat.
- Carefully add the okra mixture to the hot oil and fry until golden brown (watch closely to prevent burning).
Step 3. Finish and Serve
- Remove the fried okra and place it in a serving bowl.
- Sprinkle extra garam masala powder on top.
- Serve immediately.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Keep an eye on the okra while frying, as it burns easily.
Nutrition
- Calories: approximately 200-250 per serving
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. Why does my bhindi always get slimy?
Overcrowding the pan prevents proper water evaporation, leading to slimy bhindi. Ensure you cook in batches and don't overcrowd the pan. Also, patting the okra dry before cooking is crucial.
2. Can I use frozen okra for this recipe?
Yes, but make sure to thaw and pat the okra completely dry before cooking. Frozen okra tends to have more moisture, so extra drying is important for achieving crispiness.
3. What can I substitute for besan (gram flour)?
While besan gives the best results, you can try using cornflour (cornstarch) as a substitute. However, the flavor and texture might be slightly different.
With its perfectly crisp texture and irresistible flavor, this Kurkuri Bhindi recipe is sure to become a staple in your kitchen. Enjoy this simple yet impressive side dish with your favorite Indian meals, or savor it as a delightful snack. Now go ahead and impress your family and friends with your newfound mastery of crispy okra!