Kurkuri bhindi is a tasty, tangy snack or appetizer that is crunchy and flavorful. Whether you bake or fried the okra bits in this recipe, they come out crunchy.
For an outstanding meal today, serve it alongside your paneer dishes or panchmel dal. Serve them plain or with a small dusting of chaat masala, and they will quickly disappear off the dish!
I believe you will like this recipe for Kurkuri Bhindi.
It’s a fantastic substitute for a vegetarian side dish that is incredibly tasty and irresistible.
Additionally, it’s a perennial favorite at my dinner gatherings. The best finger meal is kurkuri bhindi, which is loved by everybody.
What’s not to appreciate about this crunchy bhindi?
really simple to create,
It can be prepared in a plethora of ways and will always provide a fantastically crispy texture. It’s also great for snacking.
What then makes this dish so popular? Let’s examine the list of ingredients.
Additionally, it’s a perennial favorite at my dinner gatherings. The best finger meal is kurkuri bhindi, which is loved by everybody.
What’s not to appreciate about this crunchy bhindi?
. Really simple to create,
. It can be prepared in a plethora of ways and
. Will always provide a fantastically crispy texture.
. It’s also great for snacking.
What then makes this dish so popular? Let’s examine the list of ingredients.
WHAT DO THE BHINDI WORDS KURKURI MEAN?
Permit me to interpret Kurkuri Bhindi for anyone who is unfamiliar with the phrase.
Okra is referred to as bhindi while kurkuri is defined as crunchy. It is so delicious and crunchy that you will just be blown away.
KURKURI BHINDI REQUIRED INGREDIENTS
You just need nine basic items to make this dish, and they are:
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The main component is fresh bhindi/okra. Utilize the ones that are still fragile and soft.
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Chickpea flour/Besan and cornstarch—These two ingredients are used to make a thicker covering that adheres to the bhindi.
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Salt, red chili powder, turmeric, cumin, chaat masala, and coriander powder are the seasonings that give this meal its distinctive flavor.
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Cooking with oil
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Lemon juice—to really amplify the taste in general.
HOW DO I CUT AND DE-SEED BHINI?
Cut them evenly if you want to create Kurkuri bhindi. Whether you want thin bits or somewhat thicker ones depends on your particular preference.
Just continue with whatever cut you decide on.
1. Thoroughly rinse the bhindi under running water. To get rid of any filth that often adheres to bhindi skin, gently rub it.
2. Using a kitchen towel, pat it dry.
3. Trim each bhindi’s top. Now, cut each bhindi in half vertically through the middle. Each bhindi will now be divided into four equal pieces.
4. Remove all of the seeds from the bhindi using a spoon and throw them away.
HOW TO MAINTAIN KURKURI BHINDI?
The bhindi/okra only has to be cut into slices and deseeded before being covered in flour and spices and fried till crispy and golden.
Let’s examine the preparatory procedures.
1. Place the bhindi in a bowl for mixing.
2. Include the red chili powder, coriander powder, and cumin powder.
3. Include chaat masala and haldi.
4. Include salt.
5. Toss the vegetables in the seasonings.
6. Give your rear 10 minutes to relax.
7. Make a pan of oil hot. Add besan and cornstarch to the bhindi after the oil is heated.
8. Throw to cover.
9. Dust off any extra flour right before cooking, then deep fried the bhindi in batches. Avoid packing the pan too full.
10. Fry till golden and crisp.
11. Drain out all of the extra oil before removing from the oil.
It’s time to serve the crispy Kurkuri bhindi. Enjoy! Top with some chaat masala and lemon juice.
SUGGESTIONS FOR MAKING THE BEST KURKURI BHINDI
Make sure the majority of the seeds are removed from behind in order to prevent bitter taste, since the seeds provide a bitter flavor.
» After the bhindi/okra has been spiced, give it 10 minutes to rest. This action is crucial. The bitter liquid in the bhindi will be drawn out by the salt.
Bhindi is notorious for having a slimy feel. the mixture of besan and cornstarch is used to cover it
« Rice flour can be used in place of cornstarch. This kurkuri bhindi will get a beautiful crunchy coating from the rice flour.
» Dust off the excess – Before frying the bhindi in oil, dust off the extra besan mixture. If this step were skipped, the oil would be dirty and difficult to cook.
» Drop a slice of bhindi into heated oil to test the temperature of the oil. When it immediately floats back up, the oil is good to go.
» Don’t pack the frying oil too tightly. If you put too many bhindis in the oil, they will all steam and never get crispy. So, spread them out and cook them in groups.
« There are six servings in this recipe. However, if you anticipate a larger audience, prepare a second batch since this crispy okra will quickly go off the platter.
HERE ARE SOME FAQs:
Why stir cornstarch into Kurkuri bhindi?
When it comes to coating food, cornstarch is excellent. It gives the outside a sharp coating. I’ve tried arrowroot and potato starch, but cornstarch is still the best. Simply said, it’s the greatest.
› Can leftover Kurkuri Bhindi be refrigerated?
I wouldn’t advise doing that!
I advise you to eat this crispy bhindi as soon as you can since storing it for a long time would make it soft and unpleasant. It probably wouldn’t taste the same as when they were just fried.
» Is it possible to bake this kurkuri bhindi?
Of sure, I say. Even while it’s very difficult to match the flavor of a freshly deep-fried kurkuri bhindi, you may bake crispy okra in the oven or air fryer for a healthy alternative.
Kurkuri Bhindi may be baked in an airfryer by:
Place the coated bhindi slices in the airfryer insert in a single layer.
Spray some oil on.
Cook until crispy for 10 to 12 minutes at 375 degrees F. With tongs, flip them halfway through cooking.
By doing this, the bhindi will be certain to become golden-kurkuri uniformly.
In order to bake Kurkuri Bhindi:
Cooking sheet greased.
Place the coated bhindi slices on the grease tray in a single layer. Distribute them equally.
Spray some oil on.
Cook until crispy for 10 to 12 minutes at 375 degrees F. With tongs, flip them halfway through cooking.
I’m sure your friends and family would enjoy these crispy Kurkuri Bhindi if you share them with them.
