A distant friend is coming over for dinner tonight, she is from the heritage state of India – Rajasthan and eats food without onion and garlic. So had to come up with something that accompanies my no onion no garlic smoky panchmel dal , no onion no garlic dum aloo and no onion no garlic palak paneer, something crunchy and chatpati (crispy). And what could be better than a chatpati kurkuri bhindi – deep fried okra sprinkled with tangy chaat masala. Yum!!
This is my family’s all time favorite snack and a hit at my dinner parties. Let me warn you – this crispy okra is very addicting and I bet you can’t eat just one handful of these – a lip smacking side dish that will disappear in a flash!
RECIPE DETAIL – Kurkuri bhindi is super easy to make and is amazingly crispy. Most of the time goes in cutting and de-seeding okra. Once seeds are removed, thinly slice the okra, rub with besan (gram flour), spices and deep fried until crisp. Usually we buy small tender okra from our local stores to cook okra vegetable but for this recipe even thick okra will work because seeds will be removed and only okra skin will be used for this recipe.
For healthier options – try baking this coated bhindi. After dusting off the excess besan from bhindi, spread it in a single layer on the baking sheet. Drizzle 1 tablespoon oil, toss and bake @350 degree C for 15-20 minutes or until crisp. Keep turning midway. Sprinkle chaat masala and enjoy.
Dusting off the excess besan is an essential step. Skipping that would make the oil messy and difficult to fry. If you chose to fry bhindi, make sure most of the seeds are removed as the seeds impart a bitter taste after frying. Check oil temperature by frying a slice of bhindi – if it floats right back than oil is all set.
Fried okra will maintain its crispiness for 6-7 hours if left uncovered on a counter – tested and tried. Only if you can resist yourself- it’s so TEMPTING.
Well, my guest and my family ended up eating all of the crispy okra – it was so yum and you could feel the crunch in every bite. So do give it a try – a simple and easy to follow recipe that you ‘ll crave to make over and over again.
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Kurkuri Bhindi
Ingredients
- 500 gms OKra/Bhindi
- 3 tablespoon Besan (Chickpea flour/ Gram flour)
- 1/2 - 1 teaspoon Red chili powder
- 1 teaspoon Roasted cumin seeds
- 1 teaspoon Dried mint leaves
- 1/4 - 1/2 teaspoon Haldi
- 1 teaspoon Coriander powder (sukha dhaniya)
- 2 tablespoon Lemon Juice
- Salt to taste
- 2 tablespoon Chaat Masala (generously sprinkle on fried okra)
Instructions
- Clean and wash okra/bhindi. Allow it to dry on a paper towel.
- Cut in two halves. Using a spoon remove seeds from okra. Repeat the process with rest of the bhindi.
- Thinly slice the okra.
- A closer look at thinly sliced okra. Small baby seeds that stick to okra will fall off during frying.
- Assemble all the dry ingredients. Take a plastic bag and toss all the ingredients together. Seal the bag and rub the mixture till its well blended.
- Time to add okra. Open the bag - add okra - seal the bag and toss okra till it is fully coated.
- It will look like this as shown in the pic.
- A much closer look. Transfer okra to a strainer and shake to dust off all the excess flour.
- Heat oil in a kadhai. Test the oil by dropping few okra slices in it, if it floats right back then oil is ready for frying. Shake and drop okra in hot oil. Fry till crisp.
- Drain it on a paper towel to remove excess oil. You can also bake the okra. See notes above.
- Generously sprinkle with Chaat Masala and serve!!
Megha says
October 15, 2015 at 2:44 pmI am enjoying your Navratri meal planner on Facebook. So thoughtful and creatively planned. This year I am trying few of your recipe but for next year it is on my hit list…. will follow you from the start. Have got my bhindi and will try this one tonight. Thanks for all your hard work.
RK says
October 16, 2015 at 12:36 pmYou are welcome Megha. Thanks for your kind words. I am glad you liked my meal planner, it’s a great help. Do try out bhindi recipe and share your reviews.
Sarita says
October 12, 2015 at 7:31 amThank you for your Navratri Meal planner. It’s a great great help.. will surely be trying out some of your recipes and looking forward to more. Thanks Ruchi!
RK says
October 13, 2015 at 6:21 pmYou are welcome. Glad to be of help! Happy Navratri!!
Nargis says
September 6, 2015 at 3:59 pmPerfect bhindi. Was craving for something different and you gave an exact recipe. Thanks Ruchi, this way of making bhindi is yumm-o
RK says
September 8, 2015 at 7:46 amYou are welcome Nargis! Glad you liked it. 🙂
Kussum says
August 18, 2015 at 1:04 pmSuper Duper recipe ♡! Wow…thnx for explaining so well with the pics and sharing superb recipes with us! Something different and tasty too. Will surely try this out.
RK says
August 18, 2015 at 10:44 pmThanks for stopping by Kussum! Glad to hear that you liked it. Sure, give it a try and if possible share your experience with me. 🙂
Vimmi says
July 30, 2015 at 6:59 pmSimply mouthwatering and delicious recipe. Tried it and was really a crunchy munchy bhindi. My kids who are not a bhindi eater ate most of it. They are the one who call it crunchy munchy snack. so crispy and a perfect anytime snack. thanks Ruchi for excellent presentation. I am really enjoying your site and trying out new recipes daily.
RK says
August 3, 2015 at 3:22 pmGlad to hear that Vimmi!! Kids love this bhindi, it’s their favorite. Thanks for trying it out and will see you around on the blog. 🙂
Meena says
July 23, 2015 at 12:52 pmHello Ruchi,
First and foremost, I just admire your cooking and your blog! Wish I had 1% of your cooking techniques in me. Yummy and lip smacking recipe. Have tried it couple of times and always a winner! Thanks dear.
Regards,
Meena
RK says
July 24, 2015 at 8:28 amThat’s so sweet of you Meena. I bet you are an awesome cook who loves to try new recipes for her family. Glad you liked the recipe and thanks for stopping by. 🙂
Great site!! says
July 13, 2015 at 10:25 pmThanks for putting up such a detailed website. Each step is clearly explained which makes cooking a pleasant affair. Totally loved this recipe. Cutting and removing the seeds was a very long way to such a yummy appetizer. Everyone loved it and was finished up. Thanks Ruchi for sharing such an easy recipe.
RK says
July 14, 2015 at 9:30 pmYou are welcome dear! Glad you liked it. 🙂
Beena says
June 30, 2015 at 7:01 amHello there! Made your recipe. Very tasty and stayed crisp for very long. Will try your other one also baked bhindi. Beautiful website and very nicely displayed steps.
RK says
June 30, 2015 at 9:18 pmThanks Beena,for sharing your experience with me. Glad you enjoyed this recipe and thanks for following my blog! 🙂
Rajni J says
June 18, 2015 at 11:11 pmEnjoy all your recipes. This one is my all time favorite and has never failed me wrong. I follow your recipe without any doubt and they come out perfect. Thanks for putting up such a picture guide website. Truly admire you for all your hard work!
RK says
June 20, 2015 at 9:48 amThanks Rajni. 🙂 Glad to be of help!
Parth says
June 4, 2015 at 12:12 amDefinitely, what a splendid site and enlightening posts, I have bookmarked your site. This recipe taste very authentic like the ones we eat in a restaurant. Thanks for sharing. All great work.
RK says
June 9, 2015 at 7:56 amThanks Parth!
urvashi says
January 25, 2015 at 5:10 amWow!! What an idea….mind blowing…. Just wanna try now
RK says
January 28, 2015 at 8:37 pmThanks Urvashi!! Do give it a try and I am sure you will like it!!