Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala
A vegetarian Indian recipe with bhindi (lady finger/okra) - slit, coriander powder (dhania), red chilli powder. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
18 steps- 1
To begin making Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala, firstly wash bhindi thoroughly, dry them as much as possible with the help of a kitchen towel and trim the edges
bhindi (lady finger/okra) - slit(250 grams)cumin powder (jeera)(1 teaspoon)chaat masala powder(1/2 teaspoon) - 2
Slice vertically into thin strips
- 3
If they are long, cut into two horizontally and then slit into long strips
bhindi (lady finger/okra) - slit(250 grams) - 4
Place strips of bhindi into a large mixing bowl
bhindi (lady finger/okra) - slit(250 grams) - 5
Now, sprinkle all the spices, besan and of rice flour over the vegetable
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 6
Gently mix with a spoon or clean hands to coat it evenly
- 7
Make sure the okra is evenly coated with the spices, besan and rice flour
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 8
If needed, sprinkle a few drops of water and add more besan or rice flour
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 9
Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable
chaat masala powder(1/2 teaspoon) - 10
Do a taste test and add more spices if needed
salt - to taste - 11
Heat oil for deep frying in a kadai or deep saucepan
sunflower oil - for deep frying - 12
Add the coated bhindi in batches, on a medium heat
bhindi (lady finger/okra) - slit(250 grams) - 13
Try to separate the clumps of bhindi as much as possible
bhindi (lady finger/okra) - slit(250 grams) - 14
Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside in the pan
sunflower oil - for deep frying - 15
That's when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess oil
- 16
Deep fry curry leaves for a few seconds until crisp, in the same oil before switching off heat
curry leaves - a fewsunflower oil - for deep frying - 17
Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves
bhindi (lady finger/okra) - slit(250 grams)curry leaves - a few - 18
These Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can serve it as a snack with your cup of Filter Coffee or Masala Chai
bhindi (lady finger/okra) - slit(250 grams)cumin powder (jeera)(1 teaspoon)chaat masala powder(1/2 teaspoon)
Rate this recipe
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Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala
A vegetarian Indian recipe with bhindi (lady finger/okra) - slit, coriander powder (dhania), red chilli powder. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
18 steps- 1
To begin making Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala, firstly wash bhindi thoroughly, dry them as much as possible with the help of a kitchen towel and trim the edges
bhindi (lady finger/okra) - slit(250 grams)cumin powder (jeera)(1 teaspoon)chaat masala powder(1/2 teaspoon) - 2
Slice vertically into thin strips
- 3
If they are long, cut into two horizontally and then slit into long strips
bhindi (lady finger/okra) - slit(250 grams) - 4
Place strips of bhindi into a large mixing bowl
bhindi (lady finger/okra) - slit(250 grams) - 5
Now, sprinkle all the spices, besan and of rice flour over the vegetable
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 6
Gently mix with a spoon or clean hands to coat it evenly
- 7
Make sure the okra is evenly coated with the spices, besan and rice flour
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 8
If needed, sprinkle a few drops of water and add more besan or rice flour
tablespoons flour (besan)(4 gram)tablespoons rice flour(2) - 9
Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable
chaat masala powder(1/2 teaspoon) - 10
Do a taste test and add more spices if needed
salt - to taste - 11
Heat oil for deep frying in a kadai or deep saucepan
sunflower oil - for deep frying - 12
Add the coated bhindi in batches, on a medium heat
bhindi (lady finger/okra) - slit(250 grams) - 13
Try to separate the clumps of bhindi as much as possible
bhindi (lady finger/okra) - slit(250 grams) - 14
Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside in the pan
sunflower oil - for deep frying - 15
That's when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess oil
- 16
Deep fry curry leaves for a few seconds until crisp, in the same oil before switching off heat
curry leaves - a fewsunflower oil - for deep frying - 17
Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves
bhindi (lady finger/okra) - slit(250 grams)curry leaves - a few - 18
These Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can serve it as a snack with your cup of Filter Coffee or Masala Chai
bhindi (lady finger/okra) - slit(250 grams)cumin powder (jeera)(1 teaspoon)chaat masala powder(1/2 teaspoon)
Rate this recipe
