Bhindi Kurkuri is a spicy deep-fried snack prepared using Ladies Fingers also called as Okra or Gumbo. This snack can be served as evening tea time snack, an appetizer or can be served as a side dish with rice, dal and rasam.
Bhindis are slit vertically, coated with spices and gram flour and then deep fried. This recipe makes Bhindi Kurkuri that stay crispy and crunchy for 1 to 2 days. So there is no rush to serve them immediately fearing that they will turn soggy. I must say that this snack is versatile too – I think this snack can be used to make Kadhi or some masala gravies too. I made Kurkuri Chaat with the left over! Also, it would be one perfect snack to be air-fried or baked and I am going to try that soon.
Bhindi is nutritionally dense as it is a good source of vitamins, antioxidants and both soluble and insoluble fiber. Available all year round, the tender leaves of the Bhindi plant are also said to be edible.
Are you like me who dislikes the gooey, mucilage substance that sticks to the knife when you cut bhindi? Follow my trick of rubbing some fresh lemon juice on your knife blade while cutting them!! Simple!
When you are in a mood to make a quick, easy and crispy snack to munch on, do give this recipe a try. Even if you dislike bhindi, you will love this snack for sure.
Bhindi/Okra/Ladies Fingers – 500gms
Red Chili Powder – 1 tablespoon (adjust as per taste)
Turmeric Powder – 1/8 teaspoon
Coriander Powder – 1 teaspoon
Cumin Powder – 1 teaspoon
Dry Mango Powder – 1 tablespoon
Chaat Masala – 2 teaspoons
Salt to taste
Rice Flour – 4 tablespoons
Gram Flour/Besan – 1/2 cup
Oil for deep frying
Fresh Lemon – 1 (need about 1 tablespoon juice)
Method:
- Wash bhindis, wipe them dry with a clean kitchen towel.
- Trim the stems off.
- Slice each bhindi vertically into 4 slices – halve each bhindi and then halve each half. Remove the seeds as much as possible.
- In a small mixing bowl, mix red chili powder, turmeric powder, coriander powder, cumin powder, dry mango powder, 1 teaspoon chaat masala and salt.
- Take the bhindi slices in a mixing bowl, sprinkle the spice mixture and mix gently until the bhindi slices are coated with the spice mixture. Note that the spice mixture will not cover the bhindi slices fully. Marinate for about 30 minutes.
- Now sprinkle rice flour and gram flour, mix gently. Let it rest for 5 minutes.
- Heat sufficient oil and deep fry the bhindis in 4-5 batches. Do not over crowd the oil. Fry until bhindis are crispy and turn deep green. When the bhindis are on the verge of turning brown, remove from oil and place them on a kitchen paper towel. Do not let the bhindis turn brown and bitter.
- Sprinkle a few pinches of chaat masala on the deep fried bhindis as soon as you remove them from the oil.
- Just before serving, sprinkle few drops of freshly squeezed lemon juice.
Notes:
- Use fresh bhindis. I do not recommend using frozen ones.
- Once you wash, ensure they are wiped dry completely, if not the mixture will turn gooey.
- Rubbing the knife blade with half cut lemon or lemon juice helps in reducing the amount of gooey substance that sticks to the knife.
- I remove all the seeds and the pulp that holds the seeds as they are high on water content. This makes Bhindi Kurkuri stay crisp and crunchy longer. I used the pulp and seeds along with other vegetables to make another dish. However, if you do not plan to store them for a day, you do not have to remove all the pulp. The other reason to remove the seeds is so that they do not dislodge into the oil and mess the oil used for deep frying.
- Be careful while deep frying – the bhindis must be fried just right. If they are under fried, they will not be crispy. If they are over-fried, they will turn brown and bitter.
- If you have left-over, use them for making kadhi, masala gravies etc.. I made Bhindi Kurkuri Chaat with flavored dahi, green chutney, dates tamarind chutney, chopped onions, tomatoes and pomegranate.
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