Authentic Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala

To begin making brittle Fried Kurkuri Bhindi preparation guide Spiced With Cumin & Chaat Masala, firstly wash bhindi thoroughly, dehydrated them as much as possible with the help of a kitchen towel and trim the edges.cut vertically into thin strips.

If they are long, cut into two horizontally and then slit into long strips.Place strips of bhindi into a large mixing container.Now, shower all the spices, besan and of rice ground mix over the greens.Gently incorporate with a spoon or wash hands to coat it evenly.Make sure the okra is evenly coated with the spices, besan and rice ground mix.If needed, shower a few drops of aqua and toss in more besan or rice ground mix.

Adding aqua may make the mixture a bit sticky, but helps in adhering the masala paste to the greens.Do a umami profile test and toss in more spices if needed.toasty lubricate for deep frying in a kadai or deep saucepan.toss in the coated bhindi in batches, on a medium toasty.

Try to separate the clumps of bhindi as much as possible.Deep shallow fry until crisp and golden brown on medium high toasty; once the okra is cooked, you will notice that the lubricate bubbles will start to subside in the pot.That's when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess lubricate.Deep shallow fry curry leaves for a few seconds until crisp, in the same lubricate before switching off toasty.offer scalding, fiery, brittle, golden brown bhindis garnished with fried curry leaves.These brittle Fried Kurkuri Bhindi preparation guide Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can offer it as a snack with your cup of Filter Coffee or Masala Chai.