Crispy Kurkuri Bhindi (Okra Fries): An Irresistible Indian Snack
25 minutes
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About Crispy Kurkuri Bhindi (Okra Fries): An Irresistible Indian Snack
Prepare to be amazed! These Kurkuri Bhindi (okra fries) are unbelievably crispy, flavorful, and utterly addictive. Forget everything you thought you knew about okra – this Indian snack is a total game-changer.Tender okra is coated in a perfectly spiced gram flour batter, then deep-fried until golden and irresistibly crunchy. The result? An explosion of flavor and texture that will leave you craving more.Enjoy these delightful bites as a snack, appetizer, or a fantastic side dish with any meal. This easy recipe is a guaranteed crowd-pleaser, perfect for sharing with family and friends.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Okra
- 15 Okra pods
Spice Mixture
- ½ tsp Turmeric powder
- ½ tsp Coriander powder, roasted
- ½ tsp Cumin powder, roasted
- 1 tsp Chili Powder
- ½ tsp Chaat Masala
- Salt to taste
- Pepper black, to taste
Batter
- ¾ cup Gram Flour besan
- 2-3 tbsp Water
For Frying
- Oil for deep frying
Instructions
- Wash the okra thoroughly, leaving the edges intact. Pat them dry with a clean kitchen towel. This helps the batter adhere better.
- Trim the edges of the okra and cut each pod in half lengthwise. If the okra pods are large, cut them into smaller pieces for even cooking.
- In a large bowl, combine the turmeric powder, roasted coriander powder, roasted cumin powder, chili powder, chaat masala, salt, and pepper.
- Add the okra pieces to the spice mixture and toss well to coat evenly.
- Gradually add the gram flour to the okra and spices, mixing gently until all the pieces are coated. Add water, a tablespoon at a time, until a slightly sticky batter forms. The batter should cling to the okra without being too thick.
- Heat the oil in a deep fryer or large pot over medium-high heat. The oil is ready when a small piece of batter dropped into it sizzles and floats to the surface.
- Carefully drop the battered okra into the hot oil in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy okra.
- Fry the okra for 5-7 minutes, or until golden brown and crispy, turning occasionally for even browning.
- Remove the crispy okra with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve the Kurkuri Bhindi immediately while hot and enjoy its crispy, flavorful goodness.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 66kcalCarbohydrates: 11gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 23mgPotassium: 296mgFiber: 4gSugar: 2gVitamin A: 636IUVitamin C: 14mgCalcium: 62mgIron: 1mg
Akum Raj Jamir
Articles: 153
3 Comments
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Absolutely mouthwatering! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Great share.