Kurkuri Bhindi
Kurkuri Bhindi or Punjabi Karari Bhindi is an easy, crunchy, and snacky Bhindi or Okra recipe. It is spicy and zesty.
Equipment
- Frying Pan
Ingredients
- 250 gm Bhindi
- 2 cups Water to wash the Bhindi
- ½ Tsp Salt
- ½ Tsp Turmeric powder
- 1 Tsp Lal Mirch Powder
- 1 Tsp Jeera Powder
- 1 Tsp Garam Masala
- 1 Tsp Chaat Masala
- 2 Tbsp Cornflour
- 3 Tbsp Besan
- 1 cup Refined oil for deep frying
- 1 tbsp Lemon juice for garnish
- 1 spring Coriander Leaves chopped for garnish
Instructions
- Wash the Bhindi and pat dry them using a clean kitchen towel. This will remove the slime from the bhindi and they will be easy to cut.
- Cut the Bhindi into thin lengthwise slices. Each Bhindi should yield 4 thin slices. If your knife is getting slimy on cutting the bhindi, rub a half sliced lemon on your knife and then slice the Bhindi.
- Marinate the Bhindi with Spices - Turmeric Powder or Hadi, Red Chili Powder or Lal Mirch Powder, Cumin Powder or Jeera powder, Chaat Masala, Garam Masala, and Salt. Allow it to rest for 5-10 minutes so that the Bhindi releases all the extra water.
- Now add the Gram Flour or Besan and the Cornflour. Mix everything well with the Bhindi.
- Deep fry the Bhindi in hot oil. Throw in the Bhindi in smoking hot oil. Once they are golden brown take them out on a paper towel-lined plate.
- Garnish with some more Chaat Masala and Lemon Juice and serve hot.