Kurkuri means crispy and bhindi means okra. Kurkuri bhindi is prepared by coating the okra with spices, besan and frying them until they are golden and crunchy.
This recipe is a north Indian or Punjabi dish which can be served as a delicious, spicy and crunchy appetizer for parties with tomato ketchup or coriander chutney. This dish is great as a main course with curd-rice, sambar-rice or just with rotis and paranthas. The best part of this dish is that it is vegan and gluten-free. Kurkuri bhindi can be prepared quickly with minimal ingredients. It is the best side dish that you could prepare using okra.
Ways to prepare kurkuri bhindi
In this recipe, I have incorporated two methods to prepare kurkuri bhindi- Frying or baking the okra.
- One way is to fry the bhindi in oil, you can deep fry or shallow fry the bhindi. These taste crunchier and better than baked bhindi.
- The other way is to bake them in an oven. Baking makes a healthier option for those who do not want to fry the bhindi. You can also use an air-fryer to prepare the kurkuri bhindi.
Bhindi is a recipe which is made almost every week in an Indian household. Every once in a while it would be nice to try some other varieties to turn the old and simple bhindi to something new and interesting. So, some of the other kinds of bhindi recipes that you could try are- bhindi masala, bharwa bhindi, shahi bhindi, aloo bhindi, bhindi do pyaza and many more.
Also, do not forget to read the tips at the end of the recipe.
Kurkuri bhindi recipe
- 250 grams Okra (bhindi)
- ½ teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Kashmiri Red chilli Powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder (jeera)
- 1 teaspoon salt
- ½ teaspoon chaat masala
- 1 teaspoon dry mango powder (amchur)
- ½ teaspoon carom seeds (ajwain)
- ¼ cup gram flour (besan)
- 2 teaspoon Oil + Oil for frying
- FOR GARNISHING- lemon juice and cilantro
Marinating the okra
- Take 250 grams of Okra and wash them thoroughly. Pat dry the okra using a paper towel.
- Slice the okras vertically and remove the seeds. Cut it into 4 pieces but if the okra is small in size then cut into 2 pieces.
- Now take the okra in a large bowl and start adding the spices to the same bowl- Turmeric Powder, Kashmiri Red chilli Powder, dhaniya powder, garam masala, jeera powder, salt, chaat masala, amchur powder and ajwain. Also add ¼ cup besan to the mixture.
- Mix all the spices and besan by a spoon or by hand and then add 2 teaspoon oil to the okra.
- Make sure to rub all the okra pieces with spices and oil so that they are covered completely by the mixture.
- Let the mixture marinate for about 30 minutes so that all the spices are absorbed completely.
Frying the okra for kurkuri bhindi
- In a wok heat enough oil for frying. Take a batch of marinated okra and fry them in the wok on a medium flame.
- Fry them until they turn golden and crisp. Take them out on a paper towel to remove the excess oil and repeat the same steps with all the marinated okra.
- If you do not want to deep fry then take only a few tablespoons of oil in a pan and shallow fry the marinated okra evenly.
- Make sure to evenly fry all the sides till they are golden and crispy.
Baking the okra
- Line a baking tray with aluminium foil and preheat the oven to 200o Spray or brush the foil on the baking tray with some oil.
- Spread the okra on the baking tray and bake it for 15 to 20 minutes until they turn crispy.
- Let them cool down for 5 minutes after taking them out of the oven and sprinkle some salt on it.
Garnish with some chopped cilantro and sprinkle some lemon juice over the okra. You can also sprinkle some black salt or chaat masala if desired.
- Drying the okra with a paper towel is important or they will become sticky.
- Do not add any water while mixing the spices or the okra will get sticky because of the water.
- Make sure to cover the okra nicely while coating them with spices and besan. Use your hands to ensure that the mixture is rubbed nicely all over them.
- If you’re in a hurry then you can skip marinating the okra for 30 minutes and fry the bhindis just after covering them with spices and besan. Although, marinating ensures proper coating so if possible do follow this step.
- Adjust the amount of spices and salt accordingly if using more or less bhindi.
Serve this tangy, crunchy and scrumptious kurkuri bhindi with roti or parantha and some plain curd or as a snack with your evening tea. They will surely disappear from the plate in a matter of minutes!