crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack |
by Tarla Dalal
Added to 1349 cookbooks
This recipe has been viewed 337367 times
crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images.
crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi.
To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala.
Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi.
The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.
Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important.
Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos.
For crispy bhindi- To make crispy bhindi, combine all the ingredients in a bowl and mix well.
- Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides.
- Drain on absorbent paper.
- Serve the crispy bhindi immediately garnished with chaat masala.
Handy tip- The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying.
Crispy Masala Bhindi Video by Tarla Dalal
Crispy Bhindi, Kurkuri Bhindi recipe with step by step photos
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Kurkuri bhindi is made from 2 cups ladies finger (bhindi) , cut into four lengthwise, 2 tbsp besan (bengal gram flour), 2 tsp chaat masala, 1 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 tsp lemon juice, salt to taste and oil for deep-frying. See below image of list of ingredients for crispy bhindi.
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This is bhindi, also called as ladies finger, available throughout the year.
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Wash it well in a strainer using water.
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Dry it with a dry cloth. Make sure it is not wet.
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Make sure the bhindi are totally dry by wipping them well.
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Trim both the edges and discard them.
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Cut each bhindi into four lengthwise. If the bhindi is small, then cut only into 2 pieces lengthwise.
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To make crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack, add 2 cups ladies finger (bhindi), into four lengthwise.
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Add 2 tbsp besan (bengal gram flour). This helps in binding the masalas and coating the bhindi.
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Add 2 tsp chaat masala.
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Add 1 tsp chilli powder.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp lemon juice.
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Add salt to taste.
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Mix well with your hands.
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Heat the oil in a deep kadhai.
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Add a few bhindi at a time in hot oil.
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Deep-fry the bhindi till they turn crisp and golden brown in colour from all the sides.
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Drain on absorbent paper.
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Transfer the deep-fried bhindi into a depe bowl.
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Sprinkle 1/4 tsp chaat masala immediately.
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Mix gently.
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Serve crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack immediately.
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Remember the bhindi should be completely dry before adding spices, else it might splutter in oil.
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The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying.
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Small quantity of amchur masala would be a flavourful addition to this recipe.
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To serve immediately is also very important.
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Baked kurkuri bhindi is made using easily available ingredients in India: 2 cups ladies finger (bhindi), into four lengthwise, 3 tbsp besan (bengal gram flour), 1½ tbsp rice flour, 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, ½ tsp amchur powder, ½ tsp cumin powder, 1 tsp lemon juice, 2 tbsp oil, Salt to taste and 11/2 tsp oil for brushing. See the below image of list of ingredients for baked kurkuri bhindi.
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In a deep bowl, add 3 tbsp besan (bengal gram flour).
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Add 1½ tbsp rice flour.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add ½ tsp amchur powder.
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Add ½ tsp cumin powder.
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Add salt to taste.
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Add 1 tsp lemon juice.
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Add 2 tbsp oil and 3 tbsp of water.
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Mix well.
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Add 2 cups ladies finger (bhindi), into four lengthwise. Mix well.
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Arrange them on a baking tray lined with parchment paper.
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Apply little oil over the bhindi using a brush.
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Bake in a pre-heated oven at 180°C for 20 minutes till they turn crisp and golden brown in colour.
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Remove and cool completely.
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Serve kurkuri bhindi immediately garnished with chaat masala.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 82 cal |
| Protein | 4.4 g |
| Carbohydrates | 13.7 g |
| Fiber | 4.8 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 292.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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