Kurkure bhindi / crispy bhindi (okra) and flavorful onion parathas is a must try recipe specialy if you are lady finger lover like me. This crisp kurkure bhindi is coated with a spiced besan (gram flour) mixture and fried to a perfect crispiness, making it a delicious and crunchy snack. The onion parathas are made with a spiced onion mixture and cooked to a golden perfection, offering a satisfying and flavorful accompaniment. Together, they create a hearty and delicious meal that’s sure to impress family and friends. Do try this kurkure bhindi and onion ke parathe once and I am sure you will love it.
Ingredients
For Kurkure Bhindi:
- 350 grams bhindi okra
- 2 tablespoons rice flour
- 1/2 cup besan gram flour
- 1 tablespoon rice flour
- 1/2 teaspoon ajwain carom seeds
- 1/4 teaspoon hing asafoetida
- 2 teaspoons coriander powder
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon amchur dried mango powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for frying
For Pyaaz Ke Parathe:
- 2 small onions finely chopped
- 1/2 cup finely chopped coriander leaves
- 2-3 green chilies finely chopped
- 1 teaspoon chili flakes
- 1/4 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/4 teaspoon cumin seeds
- 1/2 teaspoon amchur dried mango powder
- Salt to taste
- 1-1.5 cups wheat flour for the dough
- 1 tablespoon oil or ghee for kneading
- Oil or ghee for cooking parathas
Instructions
For Kurkure Bhindi:
- Prepare Bhindi:
- Wash and dry the bhindi thoroughly.
- Trim the ends and slice the bhindi into 4 parts lengthwise. For larger bhindi, cut into thinner pieces.
- Do not remove the middle portion.
Coat Bhindi:
- Transfer the sliced bhindi to a bowl.
- Add 2 tablespoons rice flour and mix well by hand to coat the bhindi.
- This helps absorb moisture and remove seeds.
Prepare Spice Mix:
- In a separate bowl, combine besan, 1 tablespoon rice flour, ajwain, hing, coriander powder, red chili powder, turmeric powder, amchur, garam masala, and salt.
- Mix thoroughly.
- Sprinkle the spice mix over the bhindi and mix well to ensure an even coating.
- Let it sit for 10 minutes to allow the spices to adhere.
Fry Bhindi:
- Heat oil in a pan.
- Fry the bhindi in hot oil until crispy, turning occasionally to cook evenly.
- Remove from the oil and place on a wire rack to keep crispy.
For Pyaaz Ke Parathe:
- In a bowl, combine finely chopped onions, coriander leaves, green chilies, chili flakes, turmeric powder, coriander powder, cumin seeds, amchur, and salt.
- Mix well. The onions will release moisture, which will help bind the flour.
- Gradually add wheat flour to the onion mixture, mixing continuously.
- Knead into a slightly soft dough. If needed, add water a little at a time.
- Add 1 tablespoon oil or ghee to the dough and knead again.
- Cover the dough and let it rest for 10 minutes.
Prepare Parathas:
- Divide the dough into small balls.
- Roll each ball into a square or desired shape, applying oil or ghee in between layers.
- Roll out to a medium thickness.
- Heat a griddle or tawa. Cook the paratha, applying oil or ghee as needed, until golden brown on both sides.
Serving Suggestions:
- Serve the crispy bhindi as a snack or side dish.
- Enjoy the onion parathas with yogurt, pickles, or any curry of your choice.
- Enjoy your delicious and crispy Kurkure Bhindi and flavorful Pyaaz Ke Parathe!
Video
Notes
Note: For a variation, you can add other vegetables to the bhindi or customize the paratha fillings as per your taste.
Tried this recipe?Let us know how it was!
