Bhindi fry (Bendakaya Fry) is a delicious and popular Indian dish that showcases the versatile okra cooked to crispy perfection.
Whether you’re a fan of spicy flavors or enjoy the crunch of well-fried vegetables, this recipe is sure to tantalize your taste buds.
Let’s dive into the step-by-step process of making this delectable dish.
Crispy Bhindi Fry(Bendakaya Fry) Ingredients:
- 15 fresh young bhindi (okra)
- 3 teaspoons of besan (gram flour)
- 3 teaspoons of cornflour
- 1/4 teaspoon red chili powder
- 1/2 teaspoon Cumin powder
- Ajwain (carom seeds)
- A pinch of garam masala
- Salt, to taste
- Water, as needed
- Oil, for frying
- 1/2 teaspoon chat masala
Preparation:
Step 1:Wash and Dry the Bhindi:
Start by rinsing the fresh bhindi under cold water to remove any dirt or impurities.
Pat them dry thoroughly using a clean kitchen towel or paper towel.
Trim the ends of the bhindi and slice them vertically from the center, ensuring they remain intact.
Step 2:Prepare the Batter:
In a mixing bowl, combine 3 teaspoons besan, 3 teaspoons cornflour, 1/4 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/4 teaspoon ajwain, a pinch of garam masala, and salt.
Gradually add water to the dry ingredients and whisk until you achieve a thick, smooth batter consistency.
Step 3:Cooking Process:
Heat the Pan and Add Oil:
Place a frying pan or skillet over medium heat and add enough oil for deep frying.
Allow the oil to heat up to the desired temperature.
Coat Bhindi in Batter and Fry:
Dip each sliced bhindi into the prepared batter, ensuring it is evenly coated on all sides.
Carefully place the coated bhindi into the hot oil, one at a time, ensuring they don’t overlap.
Fry the bhindi until they turn golden brown and crispy, flipping them occasionally for even cooking.
Sprinkle with Chat Masala and red chili powder:
Once the bhindi is cooked to perfection and crispy on the outside, remove them from the oil using a slotted spoon.
Place them on a plate lined with paper towels to drain excess oil.
Sprinkle chat masala and red chili powder generously over the hot bhindi for an extra burst of flavor.
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Serving Suggestions:
Serve Hot:
Bhindi fry(Bendakaya Fry) is best enjoyed hot and crispy.
Serve it immediately with your favorite chutney or sauce on the side for dipping.
Health Benefits of Bhindi:
- Bhindi is rich in fiber, vitamins, and minerals, making it a nutritious addition to your diet.
- It is known to support digestive health, regulate blood sugar levels, and promote heart health.
Variations of Bhindi Fry(Bendakaya Fry):
- Experiment with different spices and seasonings to customize the flavor profile of your bhindi fry.
Tips for Perfect Bhindi Fry(Bendakaya Fry):
- Ensure the bhindi is completely dry before coating it with the batter to prevent sogginess.
- Fry the bhindi in small batches to maintain the oil temperature and achieve crispy results.
- Use fresh and tender bhindi for the best texture and flavor.
bhindi fry (Bendakaya Fry) is a delightful dish that highlights the natural flavors and textures of okra.
With simple ingredients and easy-to-follow steps, you can recreate this restaurant-style favorite in the comfort of your kitchen.
Whether you’re a novice cook or a seasoned chef, give this recipe a try and treat yourself to a delicious and satisfying meal.
Frequently Asked Questions (FAQs):
Can I use frozen bhindi for this Bendakaya Fry recipe?
While fresh bhindi is recommended for optimal results, you can use frozen okra as well.
However, make sure to thaw and pat dry the frozen bhindi before proceeding with the recipe.
Can I bake the bhindi instead of frying it?
Yes, you can bake the bhindi in a preheated oven at 400°F (200°C) for about 20-25 minutes or until crispy.
Remember to toss them halfway through the baking process for even cooking.
What can I serve with bhindi fry (Bendakaya Fry)?
Bhindi fry pairs well with various sauces and homemade chutney
You can also serve it as a side dish alongside rice and dal for a complete meal.
How do I store leftover bhindi fry (Bendakaya Fry)?
Allow the leftover bhindi fry to cool completely before transferring it to an airtight container.
Refrigerate for up to 2 days and reheat in a pan or microwave before serving.
Can I adjust the spice level of the Bendakaya Fry dish?
Yes, feel free to adjust the amount of red chili powder and other spices according to your taste preferences.
You can also add green chilies for an extra kick of heat.
Get ready to tantalize your taste buds with this crispy and flavorful bhindi fry recipe.
Enjoy it as a snack or as a side dish with your favorite meal!
RECIPE CARD:
Crispy Bhindi fry | Bendakaya Fry:A Delicious and Nutritious Recipe
Ingredients
Crispy Bhindi Fry Ingredients:
- 15 fresh young bhindi okra
- 3 teaspoons of besan gram flour
- 3 teaspoons of cornflour
- 1/4 teaspoon red chili powder
- 1/2 teaspoon Cumin powder
- Ajwain carom seeds
- A pinch of garam masala
- Salt to taste
- Water as needed
- Oil for frying
- 1/2 teaspoon chat masala
Instructions
Preparation:
Step 1:Wash and Dry the Bhindi:
- Start by rinsing the fresh bhindi under cold water to remove any dirt or impurities.
- Pat them dry thoroughly using a clean kitchen towel or paper towels.
- Trim the ends of the bhindi and slice them vertically from the center, ensuring they remain intact.
Step 2:Prepare the Batter:
- In a mixing bowl, combine besan, cornflour, red chili powder, cumin powder, ajwain, garam masala, and salt.
- Gradually add water to the dry ingredients and whisk until you achieve a thick, smooth batter consistency.
Step 3:Cooking Process:
Heat the Pan and Add Oil:
- Place a frying pan or skillet over medium heat and add enough oil for deep frying.
- Allow the oil to heat up to the desired temperature.
Coat Bhindi in Batter and Fry:
- Dip each sliced bhindi into the prepared batter, ensuring it is evenly coated on all sides.
- Carefully place the coated bhindi into the hot oil, one at a time, ensuring they don't overlap.
- Fry the bhindi until they turn golden brown and crispy, flipping them occasionally for even cooking.
Sprinkle with Chat Masala and red chilli powder:
- Once the bhindi is cooked to perfection and crispy on the outside, remove them from the oil using a slotted spoon.
- Place them on a plate lined with paper towels to drain excess oil.
- Sprinkle chat masala and red chilli powder generously over the hot bhindi for an extra burst of flavor.
Serving Suggestions:
Serve Hot:
- Bhindi fry is best enjoyed hot and crispy.
- Serve it immediately with your favorite chutney or sauce on the side for dipping.
Tips for Perfect Bhindi Fry:
- Ensure the bhindi is completely dry before coating it with the batter to prevent sogginess.
- Fry the bhindi in small batches to maintain the oil temperature and achieve crispy results.
- Use fresh and tender bhindi for the best texture and flavor.
Notes
Nutritional chart of crispy bhindi fry per 100g in table format:
| Nutrient | Amount Per 100g |
|---|---|
| Calories | 165 kcal |
| Protein | 3.2 g |
| Carbohydrates | 15.6 g |
| Fat | 10.5 g |
| Fiber | 4.7 g |
| Sugar | 1.8 g |
| Sodium | 325 mg |
| Potassium | 430 mg |
| Vitamin C | 21.2 mg |
| Iron | 1.8 mg |