Health
you’re craving a crispy, crunchy, and mouth-watering snack or side dish, Besan Wali Kurkuri Bhindi (crispy fried okra with chickpea flour) is the perfect choice. With minimal ingredients and an incredibly short cooking time, this dish is ideal for busy days or when you want to treat yourself to a tasty homemade delight. This simple yet flavorful recipe brings out the best in okra, coating it in a spiced chickpea flour batter and frying it to golden perfection. Best of all, you can make it in just 10 minutes!
Ingredients:
- 250 grams of fresh okra (bhindi)
- 3-4 tablespoons of besan (chickpea flour)
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala (optional)
- Salt to taste
- 1 tablespoon rice flour (for extra crispiness, optional)
- 1-2 tablespoons of oil (for frying)
Instructions:
- Prepare the Okra:
- Begin by washing the okra thoroughly. Pat it dry with a clean kitchen towel to remove all moisture. This is a crucial step, as excess moisture can make the batter sticky and soggy.
- Cut the okra into 1-2 inch pieces, or you can also slice them into thin rounds if you prefer.
- Season the Okra:
- In a large mixing bowl, add the chopped okra pieces. Sprinkle with salt, turmeric powder, red chili powder, cumin powder, and garam masala (if using).
- Add the besan (chickpea flour) and rice flour. Toss everything together so that the okra pieces are evenly coated with the spice mix and flour. The besan should lightly stick to the okra, creating a thin coating. If it’s too dry, sprinkle a little water—just enough to make the flour adhere without making it too wet.
- Heat the Oil:
- Heat a non-stick frying pan or skillet on medium heat. Add the oil and let it heat up.
- Once the oil is hot, test it by dropping a small piece of the batter into the oil. If it sizzles immediately, the oil is ready for frying.
- Fry the Okra:
- Carefully add the coated okra pieces to the hot oil, one by one. Do not overcrowd the pan, as it will lower the temperature of the oil, making the okra soggy rather than crispy.
- Fry the okra on medium-high heat, turning occasionally until all sides are golden brown and crispy. This should take about 5-7 minutes, depending on the size of your okra pieces and the heat of the oil.
- Drain and Serve:
- Once the okra is crisp and golden, remove it from the pan and place it on a paper towel to drain any excess oil.
- Serve your Besan Wali Kurkuri Bhindi hot with a side of mint chutney, tamarind sauce, or your favorite dip.
Tips for Extra Crispy Bhindi:
- Make sure the okra is completely dry before you begin the process. Any moisture will prevent the flour from sticking and may cause the okra to become soggy.
- For added crispiness, you can increase the amount of rice flour or add a pinch of baking soda to the batter.
- If you prefer a healthier version, you can air-fry the bhindi instead of deep frying. Just spray some oil and cook it at 180°C for about 10-12 minutes, shaking the basket halfway through.
This Besan Wali Kurkuri Bhindi recipe is not only delicious but also quick and easy. With its golden brown crispiness and flavorful spices, it’s sure to be a hit in any meal. Whether you serve it as a snack, a side dish, or a main course, this recipe will elevate your love for okra. So, next time you’re looking for a 10-minute meal that’s both tasty and healthy, give this crispy besan-coated okra a try!
