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.
- 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)
- 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!!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.