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kurkure bhindi recipe

Prep Time 18 mins
Cook Time 10 mins
Total Time 28 mins
Cooking Method: ,
Cuisine:
Courses: , , , ,
Difficulty: Beginner
Best Season: Suitable throughout the year
Description
 
Kurkure Bhindi is a delightful and crispy Indian snack or side dish that features ladyfinger (okra) slices coated in a seasoned gram flour (besan) batter. The dish gets its name from the Hindi word "kurkure," meaning crispy or crunchy, perfectly describing the texture of the deep-fried bhindi. This recipe combines a blend of aromatic spices to create a flavorful coating, resulting in a satisfying and crunchy snack that can be enjoyed on its own or as an accompaniment to a meal.

The besan batter, enriched with spices like red chili powder, turmeric, coriander, and cumin, imparts a savory and slightly tangy taste to the bhindi. The addition of rice flour contributes to the crispy texture, while chaat masala adds a hint of tanginess. The deep-frying process transforms the ladyfinger slices into golden-brown, crunchy delights with a deliciously spiced exterior.

Kurkure Bhindi can be served hot and fresh, making it an excellent option for tea-time snacks, appetizers, or even as a unique side dish to complement your main course. Pair it with a tangy chutney or sauce for an extra burst of flavor. This dish is not only a treat for the taste buds but also showcases the versatility of okra in Indian cuisine, turning a simple vegetable into a crunchy and flavorful delight.

Ingredients
  • 250 g bhindi (ladyfinger/okra), washed and dried
  • 1 cup besan (gram flour)
  • 1 tbsp rice flour
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chaat masala
  • Salt to taste
  • Oil for deep frying
Instructions
    Instructions for kurkure bhindi
  1. 1
    • Wash the bhindi thoroughly and pat them dry with a clean kitchen towel. Trim the ends and slice the bhindi lengthwise into thin strips.
  2. 2
    • In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, coriander powder, cumin powder, chaat masala, and salt. Mix well to ensure even distribution of spices.
  3. 3
    • Add a little water at a time to the dry ingredients and make a thick batter. Ensure that the batter is smooth and free of lumps.
  4. 4
    • Heat oil in a deep pan for frying.
  5. 5
    • Dip each bhindi strip into the besan batter, making sure it is well coated on all sides.
  6. 6
    • Carefully drop the coated bhindi strips into the hot oil one by one, ensuring not to overcrowd the pan.
  7. 7
    • Fry the bhindi until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel to absorb excess oil.
  8. 8
    • Sprinkle some additional chaat masala on the fried bhindi for extra flavor.
  9. 9
    • Serve Kurkure Bhindi hot as a snack or a side dish with your favorite chutney or sauce.
  10. 10
    • Enjoy your homemade Kurkure Bhindi!

Nutrition Facts

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 15g24%
Sodium 500mg21%
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These values are rough estimates and can vary based on specific ingredients and cooking methods. Additionally, the deep-frying process contributes to the overall calorie and fat content. It's important to enjoy Kurkure Bhindi in moderation as a delicious occasional treat.

  1. Freshness of Ladyfinger: Ensure that the ladyfinger (bhindi) is fresh and firm for the best results. Avoid using ladyfinger that is soft or wilted.

  2. Oil Temperature: Maintain the oil at the right temperature for frying. The oil should be hot enough to crisp up the besan coating quickly without burning the bhindi.

  3. Batter Consistency: Achieve the desired batter consistency - neither too thick nor too thin. A thick batter helps to coat the bhindi evenly and creates a crispy texture after frying.

  4. Even Coating: Coat each ladyfinger strip evenly with the besan batter to ensure uniform crispiness and flavor.

  5. Frying in Batches: Fry the coated ladyfinger in batches to avoid overcrowding the pan, which can lead to uneven cooking and soggy bhindi.

  6. Draining Excess Oil: Place the fried bhindi on a paper towel after frying to remove excess oil, which helps maintain crispiness.

  7. Adjusting Spices: Adjust the amount of spices according to your taste preferences. You can increase or decrease the quantity of red chili powder or chaat masala to suit your spice tolerance.

  8. Serving Suggestions: Serve Kurkure Bhindi immediately after frying for the best texture. It pairs well with mint chutney, tamarind chutney, or yogurt-based dip.

By keeping these notes in mind, you can ensure a successful preparation of Kurkure Bhindi that is crispy, flavorful, and enjoyable.

 
 
 
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Read it online: https://sandhyasrecipes.com/recipe/kurkure-bhindi-recipe/