How to make Kurkuri Bhindi | Kurkuri Bhindi recipes | Step-by-Step Kurkuri Bhindi recipe

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Kurkuri Bhindi is a crispy, tangy ad spicy starter or appetizer which goes very well with tea. This version of Crispy Kurkuri Bhindi is cooked in the Air-fryer, they turn out fantastic! The best part is that you don’t even need to deep fry to make these. They turn out just as good in the air-fryer. You may also serve this as a side dish, sometimes I prepare Kurkuri Bhindi to go with dal and rice.

I do remember when I was a kid, bhindi was my favorite vegetable and my brother didn’t like it. I still remember his weird expressions when my mom prepared the lunch box for us. At that time Bhindi Fry and bharwa bhindi were the two most common recipes which my mom use to make out of okra/bhindi. I guess the slimy texture of okra was the culprit.

So if you are one of them who didn’t like okra because of its sticky, slimy texture or if you are bored of the same bhindi masala, then do try this recipe and you will definitely love it.

Preparation Time: 10mins ∏ Cooking Time: 20mins ∏ Servings: 2-3 person

Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

250gm Okra/bhindi washed and dried

3 teaspoon besan (gram flour)

1/2 teaspoon red chili powder

1/4 teaspoon turmeric powder

1 teaspoon chaat masala

1/2 teaspoon amchoor powder

1/4 teaspoon garam masala (optional)

1/4 teaspoon oil

Salt as per taste

How to make Kurkuri Bhindi:

Step1: Wash and dry bhindi. Then wipe them dry with a paper towel. Or you can spread them on a big kitchen towel or plate and let them dry naturally. The bhindi should be completely dry before proceeding further.

Step2: Once dried, remove the head and tail of okra and then cut each okra into thin slices as shown below. You may also cut them lengthwise(vertically), each okra into 4 pieces.

Step3: In a bowl add besan (or gram flour), red chilly powder, turmeric, amchoor, chat masala, garam masala, 1/4 teaspoon oil, and salt. Mix all ingredients together with a little bit of water to make a thick batter.

Step4: Now Dip the okra in the batter, let any excess batter drip off before adding to the air-fryer basket.

Step5: Preheat the Air-fryer at 385Deg F for 5mins. Then arrange all the coated okra slices in a single layer on the air-fryer basket and air fry for 5 mins at 385Deg F.

Step6: After 5 mins, using the oil brush/cooking spray coat them with oil. Now increase the temperature to 400Deg F and cook for 15mins until brown and crisp.

Step7: For Frying – Heat a pan, add oil. When the oil is hot enough, dip the okra in the batter, let any excess batter drip off before frying and fry them in batches for 4 to 5 minutes until crisp and golden. Drain and transfer to a plate having paper napkin spread on it (to remove excess oil). You may need to separate them with a fork, as the flour can make them clump together.

Step8: Crispy Kurkuri Bhindi is ready. Squeeze lemon juice or sprinkle some more chaat masala over it and serve as a starter, appetizer, or a side to any Indian meal.

Tips:

The bhindi should be completely dry so pat dry each okra with a paper towel or dry them overnight.
Line all okra slices in a single layer on air fryer basket with space between each okra slice. This is important, don’t overcrowd the basket. You must line all the slices in a single layer with some space between each slice.
While deep frying heat the oil properly. Never fry them at low temperatures. To check the oil is medium hot or not, drop one slice of bhindi in hot oil and if it comes upward immediately then the oil is ready. If it doesn’t come on the surface immediately, oil is not hot enough
While air-frying I added some oil to the besan paste because we were air-frying this. But If you are going to deep fry this, you can just skip the oil in the marination.
Serve the kurkuri bhindi immediately after air-frying for crispy taste.