Kurkuri Besan wali Bhindi | Indian Style Crispy Okra Fry

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Also known as Lady Finger or Okra, Bhindi is one vegetable which is loved by almost every Indian, especially the kids. While these green, tender, long and slim fingers can be cooked in a number of different ways, its their crispier version that tends to win the hearts of many.

I first had these crispy okras at the 'Te Aroha Resort' during our holiday trip to Nainital and Dhanachuli. So crispy and loaded with a perfect blend of flavors, they got vanished from our dinner table in just no time. I instantly fell so in love with these gram flour coated bhindis that I could not resist myself requesting for the recipe from the chef....and he was too very kind enough to share his secret behind such flavorful lady fingers. So, here I am with one of the most exotic recipes that is sure to provide that wonderful burst of tanginess and spiciness to your taste-buds. Do try it and don't forget to leave your comments stating how it turned out.


Kurkuri Besan wali Bhindi | Indian Style Crispy Okra Fry



Ingredients

Lady fingers (thinly sliced) - 2 cups
Gram flour (besan, finer quality) - 2 to 3 tbsp
Rice flour - 2 to 3 tsp
Green chilis (finely chopped) - 2 to 3
Turmeric powder - 1/2 tsp
Red chili powder - 1 1/2 tsp
Roasted cumin seed powder - 1/2 tsp
Fennel (saunf) powder - 1/2 tsp
Amchoor - 1 tsp
Coriander (dhaniya) powder - 2 tsp
Salt - as per taste
Lemon juice - 1/2 tbsp
Mustard oil - for frying
Chaat Masala - to sprinkle on top


Kurkuri Besan wali Bhindi | Indian Style Crispy Okra Fry


Method

1. Thoroughly wash and pat dry the lady fingers. Trim off the head and tail of the okra.
2. Vertically slice them thinly into 4 parts and remove the inner membrane/seeds. Marinate the sliced okra with all dry spices; let them sit for 15 to 20 minutes until they release some moisture.
3. Now add lemon juice, green chilis, besan and rice flour. Mix them well until every okra is coated well with the gram flour.
4. Heat oil to the smoking point in wok and deep fry the okras in batches on medium heat. Dish them out on a kitchen towel so that excess oil is absorbed. Sprinkle some chaat masala.
5. Serve them hot immediately with chapati or rice with some raita and papad on the side.


Tips for Crispiest Bhindi

  1. Removing the seeds and inner membrane of okra is very essential for getting that perfect kurkuri bhindi.
  2. Use of some rice flour or cornflour is quite essential while making kurkuri bhindi. It keeps bhindi crisp for a long time.
  3. It is also essential to fry bhindi in small batches. Dumping the entire lot all together in the oil would make bhindi absorb lot of oil and doing so, bhindi will also not turn out much crispy.


Kurkuri Besan wali Bhindi | Indian Style Crispy Okra Fry


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