Kurkuri bhindi | Crispy bhindi

Kurkuri bhindi is one of the most moreish things! This is a great snack to have if you are feeling a bit peckish. Kurkuri means crisp in Hindi so basically bhindi slivers are coated in besan and spices and then fried. Honestly a winner and you'll love them! Trick is not to add any additional water when adding the besan, bhindi has enough moisture in it as it is, and leaving the besan and spices to marinate in the bhindi ensures that all the moisture from the bhindi is absorbed. Adding water will create a slimy mess which won't fry well. This recipe serves enough for 2. 

Ingredients

250g bhindi 

1/4 cup besan (chickpea flour). Alternatively you could make this with rice flour. 

1-2 tsp salt (or to taste) 

Oil for shallow frying (no deep frying required) 

You'll need these spices

1 tsp kashmiri red chilli powder 

1 tsp coriander powder 

1 tsp cumin powder 

1 tsp garam masala 

Method

• First, wash the bhindi and pat dry. Remove the top stem, cut in half lengthways and then cut the halves lengthways again to get four slivers out of each bhindi. Set aside in a bowl.
  
  
  
• Once you've finished slicing the bhindi and put in a bowl, add the besan, salt to taste and spices. Mix well to ensure that every bhindi piece is coated evenly in the besan and spice mixture.
  
  
  
• Leave to martinate for at least 30 minutes until you see that all the besan has absorbed the moisture from the bhindi. The besan & spice mixture should turn darker from absorbing.
  
  
  
• Heat oil on a medium heat in a frying pan or kadai for shallow frying - around a 1cm layer should be perfectly fine. Don't deep fry and this will create a mess that's really hard to get rid of.
  
  
  
• Test if the oil is hot enough by placing a small bhindi sliver in the pan. If it fizzles you know the oil is ready.
  
  
  
• Fry the bhindi is batches on a medium heat (depending on the size of your pan) until golden and crisp.
  
  
  
• Remove from the pan with a slotted spoon and drain on kitchen paper to remove excess oil.
  
  
  
• Enjoy whilst still hot!