Kurkuri Bhindi Recipe | Bhindi Fry Recipe

Kurkuri Bhindi is a simple and crispy side dish that can be made very quickly. It is made by slicing bhindi into thin long strips, then mixing it along with besan and all spice powders, after that it is deep fried till it turns crispy. The taste comes little spicy, tangy and crunchy at same time which makes it very good to eat along with rice or roti.

This fry is perfect when you want something easy yet tasty. It goes well with mild pulao, ghee rice or even with dal and roti. The best part is, even people who don’t usually like bhindi will enjoy it in this crispy version. It is also a nice option when you want to serve something crunchy like a snack.

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About Kurkuri Bhindi

Kurkuri Bhindi is also called crispy bhindi fry. It is very popular as a side dish in Indian homes, especially when we want quick fix. The bhindi is cut lengthwise and coated with besan, red chilli powder, coriander powder, jeera powder, garam masala and amchur. When fried, the coating becomes crisp and bhindi stays crunchy without becoming slimy.

The taste is a mix of spice, tangy and little earthy because of besan. It is different from regular bhindi stir fry where bhindi is soft. Here it comes out very crunchy like a pakora but much lighter. It is also flexible, you can add rice flour along with besan for extra crisp if you like.

There are many small variations to try. You can add a pinch of ajwain for flavor, or even skip some masalas if you like plain. Some people shallow fry with little oil instead of deep fry. However, deep fried version comes out more crisp and golden. Even kids like it because of the crunch, so it is one of the easiest way to make them eat bhindi.

I usually make Kurkuri Bhindi for weekend lunch with simple pulao or curd rice. Sometimes I even serve it as tea time snack, it disappears very fast.

Kurkuri Bhindi Ingredients

• Bhindi / Ladies finger – I have used fresh and tender bhindi for this recipe. I have cut them into thin strips. They fry well and come out crispy without getting soft or mushy.
• Besan flour – I have used besan to coat the bhindi. It makes the spices stick and also give crunchy taste. You can also add a little rice flour for more crispy.
• Spice powders (red chilli , coriander, jeera, amchur powder garam masala) – They add spice, some color, little flavor and make the marinade taste balanced and nice. 
• Oil – I have used for deep frying. Bhindi should be fully inside the hot oil so it fry even on all sides. If oil is less or not hot, then bhindi will not turn crispy.

How to make Kurkure Bhindi Step by Step

1.Rinse bhindi well to remove the dirt on the outer skin if any.Wipe off with a tissue paper to remove moisture. Trim both the edges. Slit each bhindi into 4 lengthwise then cut into small fingers, Collect it in a  bowl.

2.Add all the spice powders, besan flour and required salt. Sprinkle few drops of water and mix well.

3.Heat oil in a kadai, when oil is hot enough and ready – add few bhindis and fry till golden brown. Add the bhindis in batches and deep fry.

4.It should be crisp and golden brown. Drain in tissue paper.

Serve hot!

Expert Tips

• Wipe bhindi well – I always wipe bhindi with dry cloth after washing. If little water stays, then it turns sticky while cutting and also while frying, and it will not turn crisp.
• Cut thin strips – I usually cut bhindi into thin long strips, it fries quicker and turns more crunchy. Thick pieces don’t fry well and remain soft inside.
• Don’t add more water – Just sprinkle very few drops of water while mixing bhindi with besan and spices. If water is more, coating turns soggy and bhindi won’t fry properly.
• Oil – I have used hot oil for frying. If the oil is not hot, bhindis will soak oil and taste greasy instead of crisp.
• Frying – I usually them in small batches. If you add too much at once, they sticks together and doesn’t fry evenly. Small batches fry faster and stay crunchy for long.

Serving and Storage

Serve Kurkuri Bhindi hot and crisp with pulao, ghee rice, dal rice or even roti. It also tastes nice as evening snack with tea. This fry is best eaten fresh, storing will make it lose crispness. Store leftovers in air tight container and finish it with in that day.

FAQS

1.Can I shallow fry?

Yes, you can shallow fry with less oil but it won’t be as crispy as deep fried.

2.Why my bhindi is not crisp?

Maybe too much water was added or oil was not hot enough. Always fry in hot oil.

3.Can I add rice flour?

Yes, adding little rice flour makes the bhindi more crunchy.

4.Is this recipe spicy?

It is mildly spicy, you can reduce red chilli powder if making for kids.

5.Can I make this in air fryer?

Yes, you can try in air fryer with few drops of oil, it will be healthy but taste little different from deep fry.

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