Kurkuri Bhindi (Crispy Bhindi) Recipe
|250 gms (1/2 lb) Bhindi (Okra/Ladies Finger)|
|3 tablespoons Gram Flour|
|1/2 teaspoon Red Chilli Powder|
|1/4 teaspoon Turmeric Powder|
|2 teaspoons + 1 teaspoon Chaat Masala|
- Wash and dry bhindi.
- Trim head and tail of it and cut it into thin slices.
- Mix okra slices, gram flour, red chilli powder, turmeric powder, 2 teaspoons chaat masala and salt in a large bowl.
- Heat oil in a kadai or deep frying pan over medium flame.
- When oil is hot enough, deep-fry okra until they turn light brown and crispy. Fry okras in batches (fry approx. 1/3 cup masala coated okras at a time). Drain and transfer to a plate having paper napkin spread on it (to remove excess oil).
- Crispy kurkuri bhindi is ready. Sprinkle 1 teaspoon remaining chaat masala over it and serve as starter or appetizer.
- If possible, wash the bhindi in advance and dry it at least 2-hours before making the recipe to remove excess moisture.
- Serve the bhindi immediately after deep frying for crispy taste.
Response: Hi Deepthi, if bhindi absorbs too much oil, it means oil is not heated properly. Never fry them at low temperature. To check the oil is medium hot or not, drop one slice of bhindi in hot oil and if it comes upward immediately then oil is ready. If it doesn't come on the surface immediately, oil is not hot enough. No need to add water to prepare batter, moisture from the sliced bhindi is enough to coat bhindi with batter. However, if you want to add water, add a little amount of water to wet the batter (batter should not be watery).