KURKURI BHINDI

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Kurkuri bhindi or Indian fried okra is a popular Indian snack or side dish made from thinly sliced bhindi. It has a crispy, crunchy texture with bold flavours. Thinly sliced okra is coated in a spiced gram flour mixture and deep fried until golden and crispy. It also includes a combination of spices like red chilly powder, chat masala and cumin powder resulting in a tangy, spicy and savoury taste.

Kurkuri bhindi is often served as a starter or a crunchy accompaniment to rice, especially dhal rice or any other variety rice. It has a crunchy texture on the outside while keeping a hint of okra’s natural flavour inside. It can retain its crispiness for hours, which makes it suitable to be served for festival or party buffet.

ABOUT THE RECIPE:

I made this recipe in a traditional method by deep-frying them. But, it can also be made in a microwave or air fryer with less oil.

*In a microwave it takes around 15 minutes on high temperature. Grease oil in a pan, and add the coated bhindi to it. Microwave it for 12-15 minutes. Make sure to mix it in an interval of 2 to 3 minutes.

*In an air fryer it takes around 10-15 minutes. Preheat the air fryer to 180c. Grease oil and spread the coated bhindi in a single layer. Air fry it for 10-15 minutes. Shake the basket halfway.

I’VE USED HOMEMADE CHILLY POWDER FOR THIS RECIPE. THIS CHILLY POWDER CONTAINS TURMERIC POWDER AND CUMIN POWDER IN IT. IF YOU USE PLAIN CHILLY POWDER, ADD 1/4 TSP OF TURMERIC POWDER AND 1/2 TSP OF CUMIN POWDER TO THE RECIPE.

INGREDIENTS FOR KURKURI BHINDI:

• BHINDI/OKRA (THINLY SLICED) – 250 GMS
• BESAN – 2 TBSP
• RICE FLOUR – 1 TBSP
• CHILLY POWDER – 1 TBSP
• CHAT MASALA – 1 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE KURKURI BHINDI:

• Wash the okra, dry it completely and then slice it. It shouldn’t contain any water in it.
• Add the sliced okra to a mixing bowl, along with chilly powder, chat masala and salt.

• Mix it well and keep it aside.

• Meanwhile, heat a kadai and add oil to it.

• Add the rice flour and besan to the marinated okra and mix it well. Add the flour only when you are about to fry the bhindi. Adding it earlier might make it soggy.

• Once the oil is heated, add the coated okra to the oil. Do not flip them immediately. Wait for 30 seconds and the flip them. Fry them in batches.

• Fry it until the bubbles from the oil settles down, or the okra turns to golden brown in color.

• At this stage filter the oil, and transfer the fried okra to a plate with tissue paper to absorb the excess oil.
• Repeat the process with the remaining coated bhindi.

YUMMY, CRISPY AND DELICIOUS KURKURI BHINDI IS READY.

SERVE IT AS A STARTER OR AS A SIDE DISH TO YOUR FAVOURITE RICE.

I HAD KURKURI BHINDI WITH HOT STEAMED RICE, MOR KULAMBU AND BABY POTATO THOKKU.

PRO TIPS:

• The okra has to be completely dry. It shouldn’t have any water in it.
• Marinate the okra with the spices and let it rest for 5 to 10 minutes.
• Add the rice flour and besan only when you’re about to fry them. Adding it earlier might make them soggy.

NOTE:

It can also be made using a microwave or air fryer, but the crispness won’t last longer like deep frying. Kurkuri bhindi made using microwave or air fryer is only for immediate consumption.