The new way making recipe Kurkuri Bhindi Fry Deep Fried Crunchy Okra slices with 11 ingredients and 6 stages of easy cooking, which is very practical.
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Hi every body, at this time you get make recipe Kurkuri Bhindi Fry/ Deep Fried Crunchy Okra slices with 11 ingredients and 6 steps. Below this is how to make it, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 6 stages of easy cooking Kurkuri Bhindi Fry/ Deep Fried Crunchy Okra slices.
Ingredients for Kurkuri Bhindi Fry/ Deep Fried Crunchy Okra slices
Needed : bhindi / okra.
Needed : rice flour.
Prepare : gram flour.
Needed : red chilli powder.
Needed : coriander powder.
Needed : dry mango powder.
Needed : roasted cumin powder.
Prepare : asafoetida.
Needed : turmeric powder.
Needed : Salt.
Needed : as per taste Chat Masala to sprinkle.
If all raw materials Kurkuri Bhindi Fry/ Deep Fried Crunchy Okra slices it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Process Cooking Kurkuri Bhindi Fry/ Deep Fried Crunchy Okra slices
Need to wash and pay dry all Okras, then slit into half, remove all seeds and white part from sharp knife, cut or slit into long slices. This can be time taking but important step.as we need to completely avoid all seeds to go in oil and also white part as it will release moisture and then Okra will not be crunchy..
Prepare dry Masala, add all dry spices into a bowl and mix them. And add into okra evenly.(chilli powder, asafoetida, turmeric, cumin powder and dry mango powder).
Now take rice flour and gram flours (rice flour should be half of gram flour) mix them add salt and now add into Bhindi. Rice flour is used to make it extra crunchy (must) don’t add water or anything.. keep it dry..
Keep aside for 4-5 minutes, Okra will release some moisture and dry Masala/flour will stick itself to okra,.
Now in a deep wok add oil (preferably mustard) heat it well enough for frying, fry Okra in fist full batches.. keep them separate, avoid sticking. Fry them in mid high heat for 2-3 minutes.flip it 2-3 times..
After okra is fried, remove them from wok and keep it on tissue paper to remove any excess oil. Before serving sprinkle chaat Masala. This dish can be served as an appetiser / snacks or side dish with dal-rice or thali..
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