Kurkuri Bhindi Crispy Masala Okra
A popular Indian tea-time snack or side dish featuring thinly sliced okra coated in spicy gram flour and deep-fried to golden perfection.
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Ingredients
- 500 grams Okra (Bhindi)
- 4 tablespoons Gram Flour (Besan)
- 2 tablespoons Rice Flour
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Dry Mango Powder (Amchur)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Carom Seeds (Ajwain)
- 1 teaspoon Salt
- 2 cups Vegetable Oil
- 1 teaspoon Chaat Masala(optional)
Instructions
- 1
Wash the okra thoroughly and pat them completely dry with a kitchen towel to prevent sliminess.
- 2
Cut off the head and tail of each okra, then slice them lengthwise into thin strips (juliennes).
- 3
In a large mixing bowl, combine the sliced okra with gram flour, rice flour, chili powder, turmeric, coriander powder, amchur, and carom seeds.
- 4
Toss the mixture well so the spices coat the okra evenly, but do not add salt yet to avoid moisture release.
- 5
Heat oil in a deep frying pan or kadai over medium-high heat until it is hot.
- 6
Just before frying, sprinkle salt over the okra and give it a final quick toss.
- 7
Fry the okra in small batches, dropping them into the hot oil and stirring occasionally until they turn golden brown and crispy.
- 8
Remove with a slotted spoon, drain on paper towels, and sprinkle with chaat masala while still hot.
Nutrition per Serving
210
Calories
5g
Protein
18g
Carbs
14g
Fat
6g
Fiber
2g
Sugar
580mg
Sodium
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