Sides

Kurkuri Bhindi (Indian Fried Okra)

I absolutely love Indian Food. The amount of spices alone is enough to win me over. I was inspired to make this dish after attending the Diwali Festival at our local community center. This recipe basically tastes like amped up French Fries in the best way.┬áThere is such a depth of flavor. A lot of the Kurkuri Bhindi Recipes call for Cumin, but I’ve omitted it because I just don’t like the flavor. A lot of the recipes also use Chickpea Flour. I used regular All Purpose Flour and it works beautifully, but you could be a bit more authentic and use Chickpea Flour if you’d like.

Kurkuri Bhindi

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By Liz Serves: 4
Prep Time: 10 Minutes Cooking Time: 20 Minutes

A crispy, flavorful side dish to serve with any meal.

Ingredients

  • 2 cups Okra
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Chaat Masala Powder
  • 1 1/2 tsp Salt
  • 3 tbsp All Purpose Flour or Chickpea Flour
  • 1 tbsp Corn Flour
  • Canola Oil for frying
  • 1 Lemon
  • Extra Salt

Instructions

1

Cut the the tops off the Okra and then slice them horizontally into quarters. Some of the seeds will fall out, that's fine!

2

Add Red Chilli powder, Turmeric Powder, Garam Masala Powder, Chaat Masala Powder and Salt in a bowl and toss all of the spices with the Okra strips until it is all distributed evenly.

3

Let it rest for 10-12 minutes, the Okra will create a little bit of water.

4

After letting it rest, add the Flour and Corn Flour to the bowl and toss it all together so all of the pieces are coated in the flours evenly.

5

In a large saucepan, pour in oil until the bottom of the pain is covered and is 1 inch deep, heat the oil on a medium high heat.

6

Test the oil by dropping in a small piece of Okra, if it immediately sizzles it's ready. If it splatters everywhere, it's a bit too hot.

7

Grab about 1/3 of the Okra and put it in the oil. Spread the Okra out a little in the pan so they have room to cook. Let them cook for 2-3 minutes in the oil until they look golden brown and crispy.

8

Take them out and place them on a plate lined with paper towel to drain the oil.

9

Squeeze fresh lemon juice on top, add a pinch of salt and serve while still hot.

Cutting the Okra in quarters horizontally:

Adding the spices:

Frying the Okra:

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