Crispy Masala Bhindi, flavorful fried Okra strips is a perfect appetizer or afternoon snack. Once you try it, you cannot stop at just one!
Kurkuri or Crispy Masala Bhindi is a newer innovation that’s flavorful and perfectly crispy. If you like southern fried okra, this is very similar but with flavorful spices. Spices are added to a dry flour coating on the outside of the okra, then deep fried to a crispy crunchy okra strips. Its a great appetizer or a snack with your afternoon tea. Like French fries or popcorn, its irresistible and hard just to have one!
The okra is cut into strips, the seeds which make them sticky are removed. The strips are coated in rice and chick pea flour (besan) along with dry spices. Once coated in the dry flour mixture it is deep fried to a perfectly golden crispy crunchy strips. Once fried sprinkle with Chaat Masala on top. It has masala flavors in it already, however you can certainly dip them in your favorite chutney or sauce.
For this recipe, you need whole fresh bhindi. Frozen bhindi does not work well for this dish. Fry them and enjoy them while they are hot and crunchy.
Makes: 4 servings as appetizer
Time: 30 mins
Ingredients:
- 20 Okras (2 cups chopped)
- 1/3 cup Besan flour (Chick Pea flour)
- 1 tbsp Rice Flour or Corn Starch
- 1 tsp Ajwain seeds (Carrom)
- 1/2 tsp Turmeric (Haldi)
- 1 tsp red chili powder
- 1/2 tsp salt
- 1/2 tsp Amchur power (dried mango powder)
- 1/2 tsp Dhana Jeera (Cumin Coriander powder)
- 1/2 tsp Garam Masala
- 1 tsp Chaat Masala (I like MDH brand)
- Oil for deep frying
- First prep the Bhindi: Cut off both the ends, cut in 2 or 3″ long pieces. Slice in quarters lengthwise. Then remove the seeds from the inside. Basically on the skins of the okra remain.
- Add all the flour and powder masalas and mix to coat the outside of all the okras well. Let it sit for 10 mins.
- Then add salt and stir well. See below how it should look coated with the dry mixture just before frying.
4. Heat oil in frying pan on medium high. Once hot add the okra few at a time to the oil. Fry turn on both sides till golden brown about 4 mins. If you add to many at once they will stick to each other and become a lump. Be sure there is enough room for each piece to fry separately. 5. Pull out on paper towel and immediately sprinkle Chaat Masala on top and serve. Tips:
- If while cutting the okra the knife is getting sticky, rub a lemon or lime wedge on both sides of the knife to avoid sticking.
- Use very little oil, just enough to cover the Okra. Some of the dry masala will fall off into the oil, and may be usable again.
- If you have an Air fryer, this is a great option. Lay them in a single layer in the basket and air fry them till crispy golden to avoid deep frying.