Bhindi Kurkure is a perfect snack to have at tea time. Lady’s finger is a healthy vegetable. If kids avoid to eat bhindi, we can prepare like this and make them eat 🙂 . I added mild spices. If you want more spicy you can adjust the spice level. We can have this as a accompaniment with rasam, sambar and other variety rices. Also we can prepare this for outing plans. Hope you enjoy this crispy and perfect textured bhindi kurkure for your snack time 🙂
Ingredients – Bhindi Kurkure
- Bhindi/Okra/Vendakkai/Lady’s Finger – 1 cup (chopped)
- Besan flour – 3 tbsp
- Rice flour – 2 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin Powder – 1 tsp
- Chaat masala powder – 1 tsp
- Salt – as needed
- Turmeric – a pinch
- Oil – to deep fry
- Wash and cut the lady’s finger lengthwise as in picture and Keep aside.
- Now mix all the ingredients which includes besan flour, red chilli powder, rice flour, coriander powder, cumin powder, chaat masala powder, salt and turmeric.
- Stir well using spoon. Then sprinkle some water and stir again.
- The mixture will be coated on bhindi. But the mixture should not be runny.Just to coat the bhindi.
- Now heat a kadai, pour enough oil to fry bhindi’s.
- Once the oil heated, keep it in medium flame and fry the bhindi till it turns crisp and brownish.
- Flip on all sides to fry equally on all sides.
- Then drain the oil and place it in kitchen towel.
Serve with hot chilli tomato sauce or ketchup
- I cut the lady’s finger in small length wise to go along with the name kurkure. But you can cut on your choice. But halve the bhidi and cut. Then only the masala will coat and give equal taste.
- Adjust the spice level and salt level as you needed.
- Don’t fry bhindi’s in high flame or in smogy oil stage. It will burn bhindi’s and give bitter taste.