Bhindi Kurkuri

Bhindi Kurkuri (Crispy Okra/ Ladyfingers)

Bhindi Kurkuri

  • Servings: 4 to 6
  • Difficulty: Easy
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  • ¼ kg. Bhindi (Okra)
  • ¼ cup Gram flour
  • ¼ cup Corn flour
  • ¼ cup Rice flour
  • ¼ tsp. turmeric powder
  • ½ tsp. chilli powder
  • ¼ tsp. Ajwain (carom/oregano seeds)
  • 1 tbsp. Amchur (dry mango powder)
  • Salt to taste
  • Oil for deep frying
  1. Wash the Bhindi well and cut the head and tail.
  2. Slit lengthwise into fours. Deseed.
  3. Put the slit bhindi in a bowl and dust with the ingredients from gram flour to salt.
  4. Add about a tablespoon of water and mix well with your hands. The flour and masala paste should adhere to the bhindi without becoming runny.
  5. Heat a wok with oil and deep fry in small batches till light brown and crisp. Drain on absorbent kitchen towels.
  6. Serve as is as an appetizer or as an accompaniment to any meal.
  7. Can be served with rotis/pooris with pickle and yogurt for a complete meal.

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