Saturday, 1 November 2014

Kurkuri Bhindi

This bhindi recipe is one of the many reasons to fawn over it. Kurkuri Bhindi aka Indian Fried Okra is the holy grail of all bhindi recipes. It is super crispy and crunchy, which is why "kurkuri".

It so happened that one of the fellow home cooks on Instagram posted a picture of these mouthwatering, thin, crispy strips of bhindi last night. You can check out his version and mine here and here. A want arose and from there this post wrote itself. This is one of the recipes I had been wanting to post forever and seeing that picture then gave me the push I needed to go ahead and do it.

Think of this okra as potato chips. No matter how hard you try, you can't stop at one. I had a hard time keeping my paws off it as I was clicking pictures for the post. It was made all the more difficult that these looked so great on camera. I wonder if that's how photographers feel about models!

This recipe one of those recipes you should keep in your bag of handy, easy, quick recipes. You will be using it all the time as sides and snacks.


Bhindi (Okra)- 1/2 kg
Besan (chickpea flour)- 3-4 tbsp
Red chilly powder- 1 tsp
Garam masala- 1/2 tsp
Amchur (dried mango powder)- 1 tsp
Salt to taste
Oil for deep frying


Wash and dry bhindi thoroughly.

Slice into thin strips lengthwise, about 3-5" long depending on the size of bhindi.

Sprinkle with besan and mix well to coat.

Deep fry until it starts to turn brown. Do not over fry. If you are doing this for the first time, test by frying only a few strips first to see when they are done.

Let cool.

Add seasoning and toss well to coat.