Kurkuri Bhindi Recipe: Make Crispy Ladyfinger Wrapped in Gram Flour

If you’re a fan of crispy snacks that are full of flavor, then Kurkuri Bhindi (Crispy Ladyfinger) is a must-try recipe! This popular Indian snack is made with fresh bhindi (okra or ladyfinger), coated in a seasoned gram flour (besan) batter, and deep-fried to perfection. The result? A crispy, crunchy, and irresistibly tasty dish that is sure to get compliments from everyone at the table!

Here’s how you can prepare this delicious and easy-to-make Kurkuri Bhindi recipe at home.

Ingredients:

• Okra (Ladyfinger) – 250 grams
• Gram flour (Besan) – 2 tablespoons
• Rice flour – 1 tablespoon
• Chili powder – 1 teaspoon (adjust to taste)
• Carom seeds (Ajwain) – ½ teaspoon
• Cumin powder – ½ teaspoon
• Coriander powder – 1 teaspoon
• Garam masala – ½ teaspoon
• Turmeric powder – ¼ teaspoon
• Salt – to taste
• Chaat masala (optional) – ½ teaspoon
• Lemon juice – 1 teaspoon
• Hing (asafoetida) – a pinch
• Oil – for deep frying

Instructions:

Step 1: Prepare the Bhindi

1. Wash the okra (ladyfinger) thoroughly and pat dry using a kitchen towel. It’s important that the bhindi is completely dry to avoid sliminess when cooking.
2. Trim off the ends of the bhindi and cut them into long, thin strips. You can slice them into 2-3 pieces, depending on the size of the okra, but ensure they are uniform in size for even cooking.

Step 2: Prepare the Coating

1. In a mixing bowl, combine the gram flour (besan), rice flour, chili powder, cumin powder, coriander powder, turmeric powder, and salt.
2. Add carom seeds (ajwain) and a pinch of hing for an extra layer of flavor.
3. Squeeze in lemon juice to add a tangy twist and give a slight crispiness to the coating.
4. Mix everything well to form a dry, spiced flour mixture.

Step 3: Coat the Bhindi

1. Add the sliced bhindi pieces into the flour mixture. Toss them gently, making sure each piece is coated well. The flour will stick to the moisture of the bhindi, but you can lightly sprinkle a little water if needed. The goal is to make sure the coating sticks well to the okra without being too thick.

Step 4: Fry the Kurkuri Bhindi

1. Heat oil in a deep frying pan or wok over medium heat. The oil should be hot enough for frying, but not smoking.
2. Gently drop the coated okra pieces into the hot oil, a few at a time, so that they don’t stick together.
3. Fry them on medium heat until they turn golden brown and crispy. Stir occasionally to ensure even frying.
4. Once they are crispy and well-cooked, remove them using a slotted spoon and place them on a paper towel to drain excess oil.

Step 5: Serve

1. Sprinkle some chaat masala on top of the crispy Kurkuri Bhindi for an extra burst of flavor (optional).
2. Serve hot with a side of mint chutney, yogurt dip, or simply enjoy them as a crunchy snack!

Tips for the Perfect Kurkuri Bhindi:

• Drying the bhindi: It’s essential to dry the okra properly before cutting to prevent any sliminess while cooking.
• Rice flour: Adding rice flour helps achieve a crispier texture and gives the bhindi a nice crunch.
• Spices: Feel free to adjust the level of spices and masalas according to your taste preferences. You can add garam masala for a more aromatic flavor.
• Deep frying: Ensure the oil is at the right temperature before frying to avoid soggy bhindi. If the oil is too hot, they might burn on the outside while staying raw inside.

Why You’ll Love Kurkuri Bhindi

The crispy texture and the blend of spices create a mouthwatering snack that everyone will love. Whether served as a side dish with a curry or as an evening snack with tea, Kurkuri Bhindi is versatile and a crowd-pleaser. It’s crunchy, flavorful, and easy to make, making it perfect for parties, family dinners, or a quick bite whenever the craving strikes.

Give this Kurkuri Bhindi recipe a try and watch your guests shower you with compliments!