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    Home » Appetizers

    Kurkuri Bhindi

    Published: Jul 25, 2016 · Last Modified: Aug 22, 2022 by Kanan Patel / Leave a Comment

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    Kurkuri bhindi recipe - thinly sliced okra are coated and marinated with besan and spices. Then deep fried into the hot oil till crisp. At the end, sprinkling of chaat masala adds another flavor punch.

    Kurkuri bhindi in a plate.

    Okra is one of the favorite vegetables at home and I make many different bhindi recipes. You may have noticed if you are regular here. I usually make sabzi or curry that go well with partaha, roti e.g. Crispy bhindi sabzi, Bhindi masala gravy, Bhindi capsicum, Aloo bhindi

    This is the first time, I have made snack recipe using bhindi and that is kurkuri bhindi. I was little hesitant to give it a try because I have never tried/tasted it before.  But it was beyond my expectations.

    This fried bhindi is just fantastic. The PERFECT crispy texture with all the combination of flavors, in short just YUMM!! You should try it.

    For making crispy fried bhindi recipe, make sure to buy the young bhindi which has less seeds in it. Too much seeds will ruin the taste of it. Also make sure to dry the bhindi completely. Remember, LESS moisture equals MORE CRISPY bhindi.

    As the name says, (‘kurkuri’ means crispy) it has crispy texture.

    Step By Step Photo Instructions:

    1) Wash the bhindi well. Then wipe it dry using kitchen towel or paper napkin. If you have time then wash ahead of time and let it air dry in colander for 1-2 hour.

    2) Now slice the okra vertically into thin slices. I have made 4 slices from one okra.

    3) Take the sliced bhindi into the colander and shake it lightly over the sink or garbage bin. So the most of the seeds will get removed. Few seeds are sticking to the okra are fine. Too much seeds will not taste good.

    4) Take that into a plate.

    Collage of 2 images showing sliced okra in a colander and in a plate.

    5) Sprinkle besan, salt and rest of the spices (red chili powder, turmeric powder, coriander powder and amchur powder).

    6) Mix it using you hand and make sure that all the slices are coated with this.

    Collage of 2 images showing adding besan and spices and mixed.

    7) Let it sit or marinate for 10-15 minutes. Because of the slight moisture from okra, masala and besan will get slightly damp.

    8) Now heat the oil in a pan on medium heat. Always use less oil to fry this bhindi. Because after frying you will have messy oil with all the masala. So I recommend to use small pan with about an inch of oil. Once oil is hot, take few okra slices, shake it lightly and then add into the hot oil.

    Collage of 2 images showing rested spiced okra and frying into oil.

    9) Keep moving once in a while for even browning. Fry till they are golden brown and crispy. Be careful do not burn it.

    10) Once fried, remove it using slotted spatula.

    Collage of 2 images showing fried okra and removing from the oil.

    11) Transfer them to a paper towel lined plate. Add the next batch to the hot oil.

    12) While the fried bhindi is still hot/warm, sprinkle the chaat masala and serve.

    Collage of 2 images showing fried okra in a plate and sprinkling chaat masala.

    Serving suggestion: serve this kurkuri bhindi as a snack or appetizer. No need of any chutney or dipping sauce on side. It taste fabulous as such.

    Kurkuri bhindi served in a plate.

    Did you try this kurkuri bhindi recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kurkuri bhindi recipe | How to make kurkuri bhindi (Crispy fried bhindi)
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    Kurkuri Bhindi

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kurkuri bhindi recipe – thinly sliced okra are coated and marinated with besan and spices. Then deep fried into the hot oil till crisp
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 275kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 100 grams or 1 cup Okra (Bhindi) thinly sliced
    • 1 tablespoon Besan (gram flour)
    • Salt to taste
    • ½ teaspoon Red chili powder
    • ¼ teaspoon Turmeric powder
    • ½ teaspoon Coriander powder
    • ¼ teaspoon Amchur powder (Dried mango powder)
    • Chaat masala to sprinkle on top
    • Oil for deep frying

    Instructions 

    • Wash the bhindi well. Then wipe it dry using kitchen towel or paper napkin.
    • If you have time then wash ahead of time and let it air dry in colander for 1-2 hour.
    • Now slice the okra vertically into thin slices. I have made 4 slices from one okra.
    • Take the sliced bhindi into the colander and shake it lightly over the sink or garbage bin. So the most of the seeds will get removed.
    • Take that into a plate. Sprinkle besan, salt and rest of the spices.
    • Mix it using you hand and make sure that all the slices are coated with this.
    • Let it sit or marinate for 10-15 minutes.
    • Heat the oil in a pan on medium heat. Always use less oil to fry this bhindi. Because after frying you will have messy oil with all the masala. So I recommend to use small pan with about an inch of oil.
    • Once oil is hot, take few okra slices, shake it lightly and then add into the hot oil.
    • Keep moving once in a while for even browning. Fry till they are golden brown and crispy.
    • Once fried, remove it using slotted spatula.
    • Transfer them to a paper towel lined plate. Add the next batch to the hot oil.
    • sprinkle the chaat masala and serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 5.9g | Protein: 1.7g | Fat: 27.7g | Saturated Fat: 3.6g | Trans Fat: 0.1g | Sodium: 303mg | Potassium: 194mg | Fiber: 2.2g | Sugar: 1.1g | Vitamin A: 550IU | Vitamin C: 16.5mg | Calcium: 40mg | Iron: 0.7mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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