Kurkuri Bhindi or okra fries, is a popular Indian snack that perfect with teatime munching. Kurkuri means crispy and bhindi means okra, hence it’s called kurkuri bhindi. It is easy to make snack which is gluten free and vegan too. Just slice okras thinly, coat with chickpeas flour and flavorful spices, then deep fry into the hot oil till crispy golden brown to make it. It is an ultimate vegetarian snaking dish.
Okra is in a full swing season and our garden veggies patch is over producing it. Normally, I make stir fired bhindi, but tired of eating now and kids also saying to make something else. So, I decided to try making Kurkuri Bhindi and it was delicious. Kids also really loved it.
Okra or Bhindi : Okra is a fruit, though it is eaten as a vegetable. The light green seed pods are cooked whole or sliced, so preparation is extremely easy, and it can be cooked in so many ways. However, choosing the right cooking method, such as frying, grilling, sautéing, and pan-roasting, can reduce or prevent it from becoming slimy.
Okra has a mild, almost grassy flavor that is uniquely okra. While it’s sometimes compared to the taste of eggplant or green beans, its texture gets more attention. Okra is crunchy when cooked quickly but becomes almost mouthwateringly tender when slow-cooked.
Ingredients
• 250gm Bhindi/Okra
• ¼ cup Chickpeas Flour
• 1 tbsp Rice Flour
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp salt
• ½ tsp Amchur Powder
• Chaat Masala for sprinkling
• Oil for Frying or Spraying for Baking
Method
1. Wash and wipe the bhindis with a paper towel or kitchen cloth properly.
2. Cut the top crown of bhindi, then cut it lengthwise into 4 pieces and keep aside.
3. If you want fried kurkuri bhindi, just remove the seeds to avoid messy oil. If you are going to bake, than no need to remove the seeds.
4. In a bowl, add chickpeas flour, rice flour, red chili powder, turmeric powder, coriander powder, amchur powder, cumin powder, salt and mix it well using a spoon.
5. Add the sliced bhindi and mix it with your hand till each slice coat well. Keep aside for 10 mins.
For Frying
• Heat the oil in a deep pan.
• Then fry the coated bhindi slices into small batches on a medium flame till becomes crispy golden brown.
For Baking
• Preheat the oven on 400F.
• Take a baking sheet, arrange the aluminum foil paper over it. Spread the coated bhindi slices, spray little oil and bake it about 20-22 mins.
6. Kurkuri Bhindi is ready, sprinkle some chaat masala and some lemon juice over it and serve with ketchup or chutney and enjoy.
Tips.
• If you want, then you can skip the part of removing seeds or you can fry with seeds. It is just to avoid mess in oil while frying.
• Do not fry slices in big batches. It won’t be crispy and will end up with soggy and slimy slices.
• You can use cornstarch instead of rice flour.
- 250gm Bhindi/Okra
- ¼ cup Chickpeas Flour
- 1 tbsp Rice Flour
- 1 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Amchur Powder
- 1 tsp salt
- Chaat Masala for sprinkling
- Oil for Frying or Spraying for Baking
- Wash and wipe the bhindis with a paper towel or kitchen cloth properly.
- Cut the top crown of bhindi, then cut it length wise into 4 pieces and keep aside.
- If you want fried kurkuri bhindi, just remove the seeds to avoid messy oil. If you are going to bake, than no need to remove the seeds.
- In a bowl, add chickpeas flour, rice flour, red chili powder, turmeric powder, coriander powder, amchur powder, cumin powder, salt and mix it well using a spoon.
- Add the sliced bhindi and mix it with your hand till each slice coat well. Keep aside for 10 mins.
- For Frying
- • Heat the oil in a deep pan.
- • Then fry the coated bhindi slices into small batches on a medium flame till becomes crispy golden brown.
- For Baking
- • Preheat the oven on 400F.
- • Take a baking sheet, arrange the aluminum foil paper over it. Spread the coated bhindi slices, spray little oil and bake it about 20-22 mins.
- Kurkuri Bhindi is ready, sprinkle some chaat masala and some lemon juice over it and serve with ketchup or chutney and enjoy.
Do not fry slices in big batches. It won’t be crispy and will end up with soggy and slimy slices.
You can use cornstarch instead of rice flour.
