Wednesday, March 22, 2017

Onion Bhendi Kurkuri / Crispy Fries

“Onion Bhendi Kurkuri / Crispy Fries” …… An awesome concoction of Lady’s Finger (Okra) along with Onions fried crisply ..… You can relish this as it is / as a starter or with Dal-Chawal …. Yummy …. Mummy Bhookh Lagi Hey …..

Kurkuri is just another word for deep fried crispy bajias. Bajias are one of the most loved snack item all round India. Nobody can resist this crispy fried items specially during winter and rainy seasons. Today was just not the day when I wanted to prepare these crispies. But somehow I forgot to bring in veggies from my vendor last evening. And there was hardly much in my fridge. After digging in I found some Bhendi / Okras / Lady’s Finger. But that was not sufficient and I was in no mood to think of anything much. After preparing Dal-Chawal and a salad I decided to prepare some Bhendi Kurkuri / Crispies out of the bhendies. But to my dismay as I cut the bhendi I found some were not edible as they had worms in them and I had to discard them. Now I was left with little bit which would not be sufficient for all. So I thought I would prepare some bhendi kurkuri and some onion fries. As I was cutting the veggies a lazy idea creeped in me. I just thought why not mix the two and prepare one single item. So here it is Crispy Crispy Onion Bhendi Kurkuri. Very simple to make. I have already blogged bhendi kurkuri and onions fries separately before. Please do check under the label Bajo for the recipes of the same.

Wash and wipe about 150 – 200 gms of Bhendi / Lady’s finger. Snip off both the sides and cut them into two equal pieces. Now cut them into lengthwise strips and keep them ready aside. The strips should be about 3 inches in length. If the bhendi is larger in size cut them into 3 piece and then cut to strips if small just trim the edges and cut them into strips. Check the picture posted below.

Cut the edges of 2 large sized onions and peel off the outer skin. Slice the onions lengthwise. Put them on a plate and separate them with hands so that they are separate lengthwise strips. Check the picture posted below.

Put the sliced onions and the bhendi strips in a wide bowl. Toss them both together well to mix them well. Now add in ¾ - 1 cup of besan / gram flour, 1 tblsp of maize flour (Optional), 2 tblsp of rice powder, 1 tsp of hing powder, 2-3 tsp of red chilly powder, pinch of ajwain, pinch of haldi powder, 2 tblsp of coriander seeds and salt to taste. Add in half a cup of water and mix all the ingredients together. gently with hands. 

Keep sprinkling water and mixing the ingredients till you get a well coated onions and bhendi. Do not add water in one go towards the end. The texture should be thick and the paste should not be runny. The paste should just about coat the bhendi and onions. That’s all. This is not a dipping in batter sort of bajo / bajia. But to get them crispy the texture should be thick and sticky. If necessary sprinkle some more besan flour and mix well together. I have enclosed a picture for better understanding. You may add in any other spice of your choice too. You can also add in either ground garlic or garlic powder, it gives an awesome garlic flavour. 

Heat plenty of oil in a thick bottomed kadai for deep frying. When the oil reaches smoking point lower the heat to medium and wait for a 2-3 mins before you add on the onion bhendi mixture. Take a handful of the mixture and drop it into the oil carefully, seeing to it that as you drop a few at a time separately. Do not add it in bunches, else the will all get clubbed together and you will not get separate bajias. Do not overcrowd the kadai too. Be careful as the oil is hot. Keep distance when you do this.

Raise the heat to high and let the bhendi onion mixture get cooked undisturbed till you see them shrinking a little bit. Gently with the help of a ringed spatula flip them over to fry them on the other side to.  After a few minutes keep stirring them often to evenly fry them. This will take some time as kurkuri / crispies take more time to get fried than bajias. 

When they are evenly browned, strain through the ringed spatula, remove and put them on an absorbent paper for excess oil to drain off. Repeat with the remaining mixture in similar procedure till all the mixture has been taken care off. Serve them hot with Dal-Chawal or as a snack or starter. Tastes very yummy and kurkuri. You can increase or decrease the level of spiciness as per your taste. Enjoy this “Onion Bhendi Kurkuri” with family and friends. You are sure to have demand for more.

No comments:

Post a Comment