A delicious snack, appetizer, or perfect side dish, Kurkuri Bhindi, or spicy crispy okra, is a combination of tangy and spicy flavors that is delectable. If you've always wanted to make this authentic dish at home, you are in luck! Below is an easy-to-follow recipe that is going to make this the perfect addition to your menu.
Kurkuri Bhindi {Spicy Crispy Okra}
Okra is a crowd favorite in India. There are a plethora of dishes that can be prepared with this versatile ingredient. Crispy okra is one of the best!
Lovingly known as Kurkuri Bhindi, the spicy and tangy flavors that go into the coating of the okras make this dish quite an enjoyable appetizer. Each piece will leave you amazed with the layers of flavor in such a simple dish.
If you need another fun appetizer for an Indian meal, you might like this recipe for Aloo Tikki. It's a perfect little mashed potato patty with a delicious Indian flavor.
What Does Kurkuri Bhindi Mean?
It is quite literally the translation of crispy okra. In Hindi, the common language of Indian, Kurkuri means crisp and bhindi means okra.
What is the Best Okra To Use?
In this recipe, fresh okra is the best. Ideally, fresh-picked longer pieces that are young and softer rather than fibrous. Pieces around 3" long or 4" long are best, but i would avoid larger pieces as they tend to be tougher and not have the right texture for this recipe.
Can I Use Frozen Okra Instead of Fresh?
While you can use frozen okra for this recipe, if doing so, I would recommend using cut okra versions instead of whole pieces. Crispy okra is made typically in spears with the okra cut lengthwise, but frozen okra does not cut well into this shape. So, if fresh is not available, reach for the cut rounds of okra instead.
Do I Need to Remove the Okra Seeds?
This is something entirely up to you. For this recipe, the seeds were not removed, but you can definitely do so if you prefer. It does take a few extra moments of time to scoop out the seeds, but it is worth it for a better overall experience.
I find that slicing the okra in half and using a spoon to simply scoop them out is the easiest method. Then you can continue slicing into 4 pieces for each okra.
What is in Chaat Masala?
If you do not do a lot of cooking with Indian flavors, you may not be familiar with chaat masala and garam masala. They are spice blends that bring added flavor to dishes.
Chaat masal is a tangy and slight hot spice mix that includes cumin seeds, coriander seeds, fennel seeds, mango powder, salt, black pepper, ground ginger, ajqain seeds, dried mint, and asafetida powder. As you may not have these ingredients on hand, it is best to look in the Asian food stores in your area for small quantities for this recipe.
If you cannot find this in your area, you can substitute the tangy and sour flavor with black salt, mango powder, and lemon juice.
What is in Garam Masala?
While more commonly found in your grocery spice area than chaat masala, it is still a spice blend you don't see in most American kitchens. If you enjoy Indian cooking, you probably already have this and love it.
Garam masala brings both heat and richness to the dish with a layered blend of spices. Every Indian home will have their own blend, but traditionally it includes cumin, coriander, cardamom, black pepper, cinnamon, cloves, and nutmeg.
Since these spices are easier to find in a traditional grocery store spice area, it's more likely that you can make your own if ready-made blends are not available.
Can I Air Fry The Okra Instead?
Generally, to prepare crispy okra, the coated okra pieces are deep-fried in oil. This recipe, however is a healthier version where they are baked in the oven until they turn crisp. This ensures that we use less oil while maintaining the flavors.
If you have an air fryer and would like to make them in it rather than in the oven, you can do so following the directions below up to the point of baking. Instead, place them into the air fryer basket in a single layer and air fry for 15 to 18 minutes at 350°F/180°C. Just toss or shake halfway through the cookign cycle. You may need to do this in multiple batches depending upon the size of your air fryer.
Ingredients
- Okra
- Chickpea flour (also called besan or gram flour)
- Rice flour
- Red chili powder
- Garam masala
- Chaat masala
- Salt
- Olive oil
- Lemon juice
Kitchen Tools Needed
How to Make Kurkuri Bhindi
Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper then set aside.
Clean the okra and pat dry with paper towel.
Once the okra has been dried, remove the top stem and then cut each okra into 4 parts vertically. If they are smaller pieces, you may cut only into 2 spears.
If desired, remove the seeds of the okra.
In a large bowl, add the sliced okra, chickpea flour, rice flour, chili powder, garam masal, chaat masala, and salt.
Drizzle the oil and lemon juice over the top, and toss to combine until the okra is coated nicely with the seasoning mixture.
Spread the okra onto the prepared baking sheet in an even single layer.
Bake for 20 to 25 minutes until the okra is browned and crisp. You may turn the okra halfway through the cooking cycle if your oven doesn't heat evenly.
Serve immediately with additional lemon juice and chaat masala or chile peppers over the top.
Serving Suggestions for Kurkuri Bhindi
This is perfect just by itself as a snack or appetizer, but if you can also serve this as a side dish to any meal. When serving, you may want to offer slices of lemon to squeeze over the top and garnish with cilantro. If you like extra heat in your meal, then you will also like the addition of sliced or diced chile peppers.
More Indian Recipes
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Kurkuri Bhindi Spicy Crispy Okra
Equipment
- Cutting board
- Chef's knives
- Mixing bowl
- Measuring spoons
- Baking sheet
- Parchment paper
Ingredients
- ½ lb okra 250 g
- ⅖ tbsp chickpea flour
- 1 tbsp rice flour
- 1 tbsp red chili powder
- 2 tsp garam masala
- 2 tbsp chaat masala
- ½-1 tsp salt to taste
- 1 tbsp Olive oil
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper then set aside.
- Clean the okra and pat dry with paper towel.
- Once the okra has been dried, remove the top stem and then cut each okra into 4 parts vertically. If they are smaller pieces, you may cut only into 2 spears.
- If desired, remove the seeds of the okra.
- In a large bowl, add the sliced okra, chickpea flour, rice flour, chili powder, garam masal, chaat masala, and salt.
- Drizzle the oil and lemon juice over the top, and toss to combine until the okra is coated nicely with the seasoning mixture.
- Spread the okra onto the prepared baking sheet in an even single layer.
- Bake for 20 to 25 minutes until the okra is browned and crisp. You may turn the okra halfway through the cooking cycle if your oven doesn't heat evenly.
- Serve immediately with additional lemon juice and chaat masala or chile peppers over the top.
Join the Discussion