Introduction: Bhindi Kurkuri/Crispy Indian Spiced Okra Fry

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Bhindi Kurkuri is a super easy and quick crispy deep fried snack using bhindi/okra with chickpea flour and some exotic Indian spices. It is perfect to be served as a side dish with your lunch/dinner or even as an accompaniment to your evening chai/coffee.

Step 1: Ingredients:

250 gm bhindi/lady’s finger/okra

1 teaspoon coriander powder

½ teaspoon red chilli powder

1 teaspoon Kashmiri chilli powder (for the color)

¼ teaspoon turmeric powder

1 teaspoon cumin powder

½ teaspoon chaat masala powder (a tangy Indian masala powder or you can use amchur powder/dry mango powder)

¼ teaspoon hing/asafetida powder

Salt to taste

2 to 4 tablespoons besan/chickpea flour

2 to 3 tablespoons rice flour

Salt to taste

Few curry leaves

Oil for deep frying

Step 2:

Wash bhindi/okra thoroughly, dry them as much as possible (with a kitchen towel or leave in a colander for about 30 minutes) and trim the edges.

Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips.

Place strips of okra into a large mixing bowl.

Step 3:

Now, sprinkle all the spices, salt, 2 tablespoons of chickpea flour and 2 tablespoons of rice flour over the vegetable.

Step 4:

Gently mix with a spoon or clean hands to coat it evenly.

Make sure the okra is evenly coated with the spices, chickpea and rice flours.If needed, sprinkle a few drops of water and add more chickpea or rice flour. Adding water may make the mixture a bit sticky, but helps in adhering the masala paste to the vegetable.

Step 5:

Do a taste test and add more spices if needed.

Heat oil for deep frying in a deep saucepan.

Deep fry the coated okra in batches. Try to separate the clumps of okra as much as possible. Do not overcrowd the pan.

Step 6:

Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside.

Remove and place on absorbent paper to soak the excess oil.

Deep fry curry leaves for a few seconds until crisp.

Serve hot, spicy, crispy, golden brown okra garnished with fried curry leaves.

You can enjoy them as a side dish with any meal or as a tea time snack.

Step 7: Notes:

Adjust the spices according to your taste.

Do not overcrowd the pan while frying.

For additional punch, sprinkle more chaat masala or add a squeeze of lime, before serving.

Make sure the okra is not too wet before adding the spices or they will turn slimy and sticky.

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