Punjabi Kurkuri Bhindi or Crispy Okra, which is made with finely sliced soft ladyfinger with gram flour (Besan), is a deliciously spicy and crispy side dish. Try this bhindi fry as a side dish to go along with your traditional Indian cuisine. This recipe is ideal for a late-night snack in the winter or rainy season. A dipping sauce is also an enjoyable way to enjoy them. The okra fry dish is also vegan and gluten-free.
An Introduction To Kurkure Bhindi
Okra is called Bhindi in Hindi, and Kurkuri means Crispy, Crunchy. Okra Fry is a simple snack or side dish that may be cooked with Bhindi (Lady Finger). Gram flour (besan) and ground spices and seasonings coat fresh and sensitive okra stems. After marinating, the mixture is either shallow- or deep-fried. This is a Punjabi-style recipe from North India. Kurkuri bhindi goes well with chapatis most of the time. All of the ground spices and chaat masala powder would be used in the recipe.
These can also be baked or air-fried at times. The baked Kurkuri Bhindi Fry is close to the Fried version in terms of taste and texture. The air fried, on the other hand, is crispier. The baked ones are excellent for your health. This recipe pairs well with dal-rice, sambar-rice, curd-rice, or even plain chapati or paratha. It’s also good on its own. Bhindi Fry can sometimes be served as a side dish with dal and rice.
Kurkure Bhindi’s Health Benefits
- Bhindi is strong in insoluble dietary fiber, which aids in removing waste from the digestive system, particularly the colon. This, in turn, recreates a significant part in avoiding colon cancer and maintaining gut health.
- Bhindi is a wonderful alternative for people who are trying to reduce weight because it has only 33 calories per 100 grams. You’ll be fuller for longer because of the high fiber content, resulting in fewer calories consumed.
- Colon cancer is prevented because of the high fiber level in the food. Bhindi has been shown to possess higher levels of antioxidants than other vegetables, making it an effective weapon in the fight against cancer. As a result, antioxidants reduce cancer risk by preventing oxidative damage to cells.
- Bhindi is an excellent choice for people with diabetes because of the high fiber content and the slow rate of digestion, which allows the sugars to be released slowly into the bloodstream. This prevents the sugar surge that occurs after a meal for a person with diabetes.
Tips To Follow While Making Kurkure Bhindi
- This recipe can easily be divided or doubled.
- Spice powders can be used in any quantity.
- It’s best to eat this crispy Bhindi as soon as you cook it because storing it will turn it soggy and bland.
- It presumably wouldn’t be as pleasing as the ones that were just fried.
- It’s preferable to eat this meal while it’s still warm or hot to appreciate the crunchy texture.
- Make an effort not to leave any food on the table unattended. As a result, you are able to modify the recipe to your own needs.
- For a healthier option, you can bake okra crisps in an air fryer or the oven instead of deep-freezing it, which is impossible to top in terms of flavor.
- Choose okra that is still tender and bright green in color for the greatest outcomes. Mature okra should be avoided since it has gotten fibrous and stringy.
Ingredients Needed While Making Kurkure Bhindi
- 500 gms of okra (ladyfinger or Bhindi)
- 1/2 tsp turmeric powder
- 1 tsp of Coriander Powder
- 1 tsp of Garam Masala Powder
- 1 tsp of red chili powder
- 1 tsp of cumin powder
- 1 tsp of dry mango (amchur) powder
- 1 tsp of chaat masala
- 1/2 cup of gram flour (besan) or chickpea flour
- Salt – add as needed
- 10 tbsp oil or as needed, for frying the Bhindi
Ingredient Tips To Consider While Making Kurkure Bhindi
- Rice flour is an excellent substitute for cornstarch. The kurkuri Bhindi will have a lovely crunch from the rice flour coating.
- Before frying the Bhindi in oil, remove any extra besan mixture from the Bhindi by dusting it with gram flour. If you miss this step, your oil will be a mess and take longer to cook.
- Drop a piece of Bhindi into the oil to see if it’s hot enough. The oil will be fine if it floats right back up.
- If you want to dodge a sore taste, you should remove most of the seeds from the back.
- Let the bhindi/okra sit for 10 minutes before serving. This is a crucial stage. The bitter liquid will be drawn out of the Bhindi by adding salt.
- The texture of Bhindi is notoriously slimy. As a result, a besan and cornstarch mixture is used to cover it.
Instructions To Follow To Make Kurkure Bhindi
Making of Kurkure Bhindi
- To begin, thoroughly wash and dry the Bhindi before cutting the edges. Cook Crispy Kurkuri Bhindi Fry using Cumin & Chaat Masala, followed by serving with the aforementioned condiments.
- Slicing them horizontally will allow you to create little strips. Make long strips by cutting them in two vertically and slicing them.
- Bhindi strips may be added to a large mixing basin.
- This is when you’ll add the spices and rice flour to the vegetables to coat them in the mixture.
- You may use a spoon and sometimes clean hands to spread it out and get it uniformly covered. Used the pastry brush instead.
- Spread the besan and rice flour evenly over the okra before seasoning.
- If necessary, add some drops of water and a small amount of besan or even rice flour. While adding water may increase the stickiness of the mixture, it aids in the retention of the masala paste on the dish.
- Check the bhindi’s flavor to see whether it needs any more seasonings.
- Then, heat up some oil to deep fry in a pan or kadhai.
- Add the dipped Bhindi in batches to medium-high heat. Bhindi clusters should be separated as best you can.
- Deep fry the okra till it gets golden brown & crispy over medium-high heat. The oil bubbles in the pan will begin to diminish as the okra cooks.
- It should be taken out and then drained on parchment or even a kitchen roll to remove any excess oil from the pan.
- Cook the curry leaves briefly in the excess oil before switching off the heat.
- Sauteed curry leaves may be added to bhindis for a flavorful side dish.
- In addition to Phulka and Paneer Makhani, this Cumin & Chaat Masala Spiced Kurkuri Bhindi Dish may be served as an appetizing side dish to your morning coffee or garam chai.
Air Fry the Kurkure Bhindi
- Heat the air fryer to 200 degrees before beginning to cook the okra. Okra is mixed with besan and cornflour in the final phase.
- Using an air fryer tray, spread out the Bhindi into a single layer. Sprinkle some oil. Ten to twelve minutes in the air fryer should suffice.
- Toss the Bhindi into the air fryer after removing the tray. Fry for a further 5-6 minutes on the air.
Things To Consider While Consuming Bhindi
- Smaller, harder and unspoiled bhindi pods are always preferable when purchasing.
- Despite the fact that frying bhindi is a common preparation method, doing so may raise your cholesterol consumption.
- Use this vegetable in other ways. The best method to consume it is to boil it with a little salt and pepper.
- Bhindi can be served in a variety of ways around the world, from a Caribbean fish soup to a beef stew in Egypt.
- Bhindi can be grilled or baked at 220 degrees Celsius for 10-15 minutes with bell peppers, olive oil, and salt.
- Curry or sambhar dal are two other options for preparing Bhindi.
- Go ahead and experiment with new ways to incorporate this Indian staple into your diet and reap the numerous health advantages it provides. Eat Well and Stay Well!
Nutritional Value of Kurkure Bhindi
- Calories 11g
- Fat 11g
- Saturated Fat 1g
- Sodium 606mg
- Potassium 489mg
- Carbohydrates 17g
- Fiber 5g
- Sugar 3g
- Protein 5g
- Vitamin A 1050IU
- Vitamin C 28.7mg
- Calcium 112mg
- Iron 1.9mg
FAQs About Kurkure Bhindi
Put a thin layer of oil on the Bhindi’s surface. You may also marinate the Bhindi with 1 tablespoon of oil and thoroughly mix it in. Spread the marinated Bhindi on a buttered baking pan if you’re making Kurkuri Bhindi. The bhindi should be crisp and golden brown after baking at 180 degrees Celsius in a preheated oven for a few minutes.
One piece of Bhindi Kurkuri provides 53 calories. Out of which carbohydrates contain 15 calories, proteins contain 3 calories, and the balance of the calories come from the fat which is about 34 calories
No! Bhindi has a reputation for being slimy, and it absorbs oil and becomes mushy and unappetizing on the plate if it is prepared a day in advance.
Choose the shop’s proper sort of uncooked Bhindi to avoid slime contamination. Before buying, make sure the Bhindi is smooth and free of excessive seeds. To get a feel for it, simply touch it between your fingertips. The mucilage or slime thickens when exposed to water. So after rinsing raw Bhindi, properly dry it on a clean cloth before preparing it. When it comes to producing moisture, salt is well-known. It is best to add it at the end of cooking when the Bhindi is almost done.
Conclusion
Bhindi is probably one of the most popular vegetables across India, and when made in this recipe, this dish becomes a true delight as the flavors burst in your mouth! We hope you enjoy making this dish with our comprehensive recipe. For more information about popular recipes, keep reading Seema.
