This crispy okra delight is more than just a snack; it’s a tradition that brings warmth and joy to rainy days.
The golden, spiced bhindi, fried to perfection, offers a satisfying crunch with every bite. Whether you’re serving it as a side dish with steaming hot dal or enjoying it as a crunchy snack on a rainy day evening, Kurkuri Bhindi never fails to impress.
| Course | Main |
| Servings | 4 persons |
| Preparation Time | 5 minutes |
| Cook time | 15 minutes |
Ingredients for the Kurkuri Bhindi
|
|
| 250 gm | Bhindi (Okra) |
| 3 – 4 tbsp | Rice flour |
| Salt to taste | |
| Red chili powder as per taste | |
| Chaat masala | |
| Jeeravan masala (optional) | |
| Amchur to taste | |
| Oil for frying | |
Instruction for the Kurkuri Bhindi |
|
| 1 | Wash and dry the bhindi. Cut into very thin long strips. |
| 2 | Mix the rice flour with the bhindi and keep aside for 10 minutes or so. In the meanwhile heat the oil in a kadhai for frying. |
| 3 | Add the bhindi to the hot oil in batches. Keep the flame on moderate heat. Once the bhindi is dark brown and done, remove on a kitchen paper. Let it cool down. |
| 4 | Add the masalas to the fried bhindi and serve at once. |
