Kurkuri Bhindi

4.30 from 17 votes

Crunchy, tangy, and delicious Kurkuri bhindi (crispy okra) is perfect for an appetizer or just a snack! This recipe yields crispy okra bites, whether you bake or fry them. Pair it with your paneer dishes or panchmel dal for an incredible dinner tonight.

Prep: 35

Cook: 15

Rest: 10

Total: 1

Course: Appetizer, Sides

Cuisine: Indian

Servings:

Calories: 36kcal

Author: Ruchi

Ingredients

½ lbs Okra a.k.a. bhindi
3 tablespoons Besan (Chickpea flour/ Gram flour)
1 tablespoon Cornstarch
1¼ teaspoon Salt
1 teaspoon Red chili powder
½ teaspoon Haldi Turmeric powder
¾ teaspoon Cumin powder
½ tablespoon Chaat Masala
½ tablespoon Coriander powder
- - Oil for frying

GARNISH

- - Lemon Juice
- - Chaat Masala
- - Cilantro leaves

US Customary - Metric

Instructions

HOW TO DE-SEED AND SLICE OKRA/BHINDI

Rinse bhindi thoroughly under tap water. Rub it gently to remove any dirt that usually sticks to the skin of bhindi.
Pat it dry with a kitchen towel.
Trim the top of each bhindi. Now, slice each bhindi in half down the center vertically. You will now have four sliced pieces of each bhindi.
Use a spoon to scoop out and discard all the seeds from bhindi.

MAKE KURKURI BHINDI

Transfer bhindi to a mixing bowl. Add cumin powder, coriander powder, red chili powder, haldi, chaat masala, and salt.
Toss to coat the bhindi in spices.
Let the bhindi rest for 10 minutes. Salt will help to draw some moisture from the bhindi.
Heat oil in a pan. When the oil becomes hot, add besan and cornstarch to the bhindi. Toss to coat.
Just before frying dust off the excess flour and deep fry the bhindi in batches. Do not overcrowd the pan.
Fry until crisp and golden. Remove from oil and drain all the excess oil off.
Crispy Kurkuri Bhindi is ready to be served. Sprinkle some lemon juice and chaat masala on top and enjoy!

Video

Notes

Tips to make the best Kurkuri Bhindi

» To avoid bitter taste- make sure most of the seeds are removed from behind as the seeds impart a bitter taste.

» Once bhindi/okra is coated in spices, let it rest for 10 minutes. This step is essential. Salt will draw the bitter liquid out of the bhindi.

» Bhindi has a bad reputation for being slimy in texture. Therefore it is coated in besan and cornstarch mix.

» Substitute for cornstarch - Rice flour. Rice flour will add a nice crisp coating to this kurkuri bhindi.

» Dust off the excess - Before frying in oil, dust the excess besan mix off the bhindi. Skipping this step would make the oil messy and challenging to cook.

» Check the oil temperature - drop a slice of bhindi in hot oil. If it floats right back up, then the oil is all set.

» Do not overcrowd the cooking oil. Adding too many bhindis to the oil will steam each other and will never become crispy. So space them out and fry in batches.

» This recipe makes six servings. But if you are expecting a larger crowd, do make a double batch as this crispy okra will disappear off the plate within minutes.

Nutrition