Kurkuri Bhindi is a classic North Indian dish featuring thinly sliced okra coated in a spiced gram flour mixture and deep-fried until incredibly crunchy. It serves as a fantastic appetizer, tea-time snack, or side dish paired with traditional dal chawal.
Ingredients
Okra (Bhindi): 250 grams, thinly julienned
Gram Flour (Besan): 2 tablespoons
Rice Flour: 1 tablespoon (for that extra crunch)
Kashmiri Red Chili Powder: 1 teaspoon
Coriander Powder: 1/2 teaspoon
Chaat Masala: 1/2 teaspoon
Carom Seeds (Ajwain): 1/2 teaspoon
Turmeric Powder: 1/4 teaspoon
Salt: To taste
Oil: For deep frying
Step by Step Instructions
1. Wash the okra thoroughly and dry them completely using a kitchen towel. Ensuring they are entirely dry prevents them from becoming sticky.
2. Slice off both ends of the okra, then slice them vertically into thin, uniform strips or juliennes.
3. Transfer the julienned okra to a large mixing bowl. Add the turmeric powder, red chili powder, coriander powder, chaat masala, and carom seeds. Toss gently to combine.
4. Sprinkle the gram flour and rice flour over the spiced okra. Toss well until every piece is lightly coated. Do not add any water.
5. Add the salt only right before you are ready to fry. If added too early, the okra will release water and lose its crispiness.
6. Heat the cooking oil in a deep frying pan or kadhai over medium-high heat.
7. Carefully drop a handful of the coated okra into the hot oil, spreading them out to prevent crowding.
8. Fry on medium heat until the okra turns golden brown and crispy, which takes about 3 to 4 minutes.
9. Remove with a slotted spoon and drain on paper towels to remove excess oil. Serve hot, garnished with a pinch of extra chaat masala if desired.