Kurkuri Bhindi (Crispy Okra Fries)
Light, crispy, and spiced to perfection — this Kurkuri Bhindi is the ultimate way to use up garden okra. Tossed with besan, corn starch, and chaat masala, it fries up golden and irresistibly crunchy.
Servings: 4 servings
Calories: 142kcal
Equipment
Ingredients
- 350 grams okra washed and completely dried
- 3 tablespoons besan (gram flour)
- 2 tablespoon corn starch
- 1 tablespoon ginger garlic paste
- ¼ teaspoon roasted cumin powder
- 2 teaspoon chaat masala divided
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon ground turmeric
- ½ teaspoon salt or to taste
- neutral oil for deep frying
- cilantro for garnish
Instructions
- Wash the okra and pat completely dry with a clean kitchen towel. Trim the stems and slice each one lengthwise into half.
- In a large bowl, mix together besan, corn starch, ginger garlic paste, roasted cumin powder, 1 teaspoon chaat masala, Kashmiri chili powder, turmeric, and salt. Mix in 2-3 tablespoons to make a thick yet pourable batter. Add the sliced bhindi and toss until well coated.
- Heat neutral oil in a deep frying pan or kadhai over medium heat. Once hot, add the bhindi in small batches — do not overcrowd. Fry for 5–6 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.
- While still hot, sprinkle the remaining 1 teaspoon chaat masala over the bhindi and toss gently. Garnish with chopped cilantro.
- Serve immediately as a side dish with dal-chawal or as a tea-time snack with masala chai or chutney.
Notes
- Air Fryer Option: Lightly coat the okra in oil and air fry at 400°F (200°C) for 15–18 minutes, shaking halfway through.
- Bake Instead: Spread on a lined baking tray, drizzle with oil, and bake at 425°F (220°C) for 20–25 minutes until crisp.
