## Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala (Indian Style)
Discover how to make a delicious and authentic **Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala** with this easy-to-follow recipe. A traditional **Indian Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 15 minutes
**Total time:** 25 minutes
**Cuisine:** Indian
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala:
* 250 grams Bhindi (Lady Finger/Okra) – slit
* 1 teaspoon Coriander Powder (Dhania)
* 1/2 teaspoon Red Chilli powder
* 1 teaspoon Kashmiri Red Chilli Powder
* 1/4 teaspoon Turmeric powder (Haldi)
* 1 teaspoon Cumin powder (Jeera)
* 1/2 teaspoon Chaat Masala Powder
* 1/2 teaspoon Asafoetida (hing)
* Salt – to taste
* 4 tablespoons Gram flour (besan)
* 2 tablespoons Rice flour
* Curry leaves – a few
* Sunflower Oil – for deep frying
### Step-by-Step Instructions to Make Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala:
1. firstly wash bhindi thoroughly, dry them as much as possible with the help of a kitchen towel and trim the edges.
2. Slice vertically into thin strips.
3. If they are long, cut into two horizontally and then slit into long strips.
4. Place strips of bhindi into a large mixing bowl.
5. Now, sprinkle all the spices, besan and of rice flour over the vegetable.
6. Gently mix with a spoon or clean hands to coat it evenly.
7. Make sure the okra is evenly coated with the spices, besan and rice flour.
8. If needed, sprinkle a few drops of water and add more besan or rice flour.
9. Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable.
10. Do a taste test and add more spices if needed.
11. Heat oil for deep frying in a kadai or deep saucepan.
12. Add the coated bhindi in batches, on a medium heat.
13. Try to separate the clumps of bhindi as much as possible.
14. Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside in the pan.
15. That’s when you remove them with the help of a slotted spoon and place on absorbent paper/kitchen towel to soak the excess oil.
16. Deep fry curry leaves for a few seconds until crisp, in the same oil before switching off heat.
17. Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves.
18. These Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala can be served along with Phulka and Paneer Makhani for your everyday meals or you can serve it as a snack with your cup of Filter Coffee or Masala Chai.
### Tips for the Best Crispy Fried Kurkuri Bhindi Recipe Spiced With Cumin & Chaat Masala:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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