Step-by-step
1
firstly, take 260 grams bhindi. make sure to wash and pat dry before slicing.
2
slice into thick strips and remove off the seeds.
3
add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala.
4
mix well making sure spices are well coated.
5
now add 1 tsp lemon juice and ½ tsp salt. mix well.
6
marinate for 10 minutes making sure the flavours are absorbed.
7
further, add ¼ cup besan and ¼ cup rice flour.
8
mix well coating the flour uniformly.
9
also, add 2 tsp oil and mix gently coating the masala well.
10
do not add any extra water, salt helps to release moisture and adding water makes bhindi sticky.
11
deep fry in hot oil spreading uniformly.
12
stir occasionally and fry on medium flame.
13
fry until the bhindi turns crisp and golden.
14
drain off over kitchen paper to remove excess oil. you can also sprinkle pinch of chaat masala to enhance the flavour.
15
finally, enjoy kurkuri bhindi as an evening snack or for a side dish of lunch.
Video
Notes
- firstly, make sure to pat bhindi dry else it will turn sticky while chopping.
- also, do not add any water while mixing the spices.
- additionally, if the seeds of bhindi are tender then you can use them as it tastes good.
- finally, kurkuri bhindi recipe tastes great when masala is coated well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kurkuri-bhindi-recipe-crispy-bhindi/