Okra Fries - Kurkuri Bhindi - I first came across Okra Fries via the cookbook Prashad. As soon as I saw them, I knew they were destined to end up in my mouth. Okra fries or Kukuri (crisp) Bhindhi (okra) are best known for being a snack that was popularised by the restaurant/Parsi Cafe Dishoom.
What are Okra Fries?
Okra Fries are essentially deep Fried, lightly spiced Okra.
In this recipe, Okra is deep fried until golden and crispy. They are covered in a light sprinkling of Spices and Flour and are then sprinkled with a Magic Masala which is made up of Salt and some more Spice including Amchoor (Dry Mango Powder).
They make for the most delicious addictive snack, starter, or side dish.
Whilst many many people don’t like Okra, Okra fries are universally loved by all!
The best thing about them is that they are quick and easy to make -15 minutes is all you need!
My recipe is based on the famous Dishoom recipe but I have adjusted quantities to make them work for 3-4 people.
I have also provided instructions on how to make them in the Oven or Air Fryer for a truly healthy, nutritious snack that also happens to be Vegan freindly too.
We give you all the tips you need to ensure that your Okra Fries turn out crunchy or crispy rather than soggy and slimy too!
Ingredients You’ll Need
There are very few ingredients in this recipe. I think, for me anyway that is one of its many appeals. For the full recipe with ingredient measurements, scroll to the recipe cars at the bottom of the page. Here is what you need to make them:
Okra - Aka Ladies Fingers or Bhindhi are the star of the show. Buy Fresh Okra and leave it to air dry for a few minutes.
Ginger Paste and Garlic Paste - This adds flavour. You can use fresh Garlic and Ginger or store brought pastes.
Chickpea flour - Also known as gram flour or besan. This is made from dried chickpeas and is used in pakora batters. It adds the earthy nutty flavour that is common with pakora recipes. It is also Vegan and Gluten Free.
Corn Flour - This thickens the batter and adds a lightness to the overall texture of the Fries. This can be replaced with Rice Flour.
Ground Spices - Kashmiri Chilli Powder aka Degi Mirch. Amchur (Dry Mango Powder) is also used. This adds a slight tang.
Oil - Use any neutral flavour oil with a high smoke point.
How to make Okra Fries
Rinse and dry the Okra. Set aside to air dry for a few minutes.
Trim the ends. Then slice each Okra in half (If they are long - If they are short this step may not be necessary). Chop each half in to 4 long slices. Continue with remaining Okra.
Preheat the Oil for deep frying by pouring Oil into a large Wok or Pot.
Combine Ginger paste, Garlic paste and Kashmiri Chilli in a small bowl with the Okra.
Mix with your hands to combine.
Sprinkle over both Flours and mix again.
Once the oil is hot, gently drop the okra fries into the oil.
NOTE - Don’t be tempted to overcrowd the pot.
Fry for around 1-2 minutes, then remove. Remove to a plate lined with kitchen paper. Repeat within remaining Okra. I had to do this in 2 batches.
Mix together the ingredients for the Magic Masala and sprinkle over the fries. Toss together to incorporate.
To make Okra Fries in the Air Fryer
Heat Air Fryer t to 180 C (356 F. Spray basket with cooking oil. Arrange the kurkuri bhindi in the Air Fryer and cook for 10 minutes or until golden and crispy.
To make them in the Oven
To make oven roasted okra fries, preheat the oven to 200 C (392 F) and line a baking tray with parchment/non-stick paper. Arrange the crispy okra fries in a layer and spray with neutral oil. Bake for 15 minutes, until golden and crispy.
How to ensure your Okra is Crispy
Rinse the Okra quickly and then wipe each one with a dry towel.
Set aside to dry for a few minutes.
Make sure your chopping baord and knife are completely dry before topping and tailing the Okra.
Serving Suggestions
I love to serve Okra Fries with Sauces such as Coriander, Chilli and Mint Chutney or the Yoghurt and Mint Sauce below or even Ketchup!
I also love how well it goes with Daal such as Moong Masoor Daal - Split Yellow Mung and Red Daal or Masoor Dal Tadka. It also goes well with Kadhi Kichdi.
Yoghurt and Mint Sauce to serve with them
Combine ¼ handful Coriander leaves/stems with ¼ handful Mint leaves, 1 Chilli, 1 cup Natural Plain Yoghurt, ¼ teaspoon Cumin Powder, ¼ teaspoon Sugar, Salt and 2-3 tablespoon Water in a Blender and blend till smooth.
Storage
Okra Fries are best eastern fresh but leftovers can be kept in the fridge for up to1 day. Or freeze for 3 months in an airtight container.
Tips to Make the BEST Okra Fries
How to choose Fresh Okra - Choose Okra that is light green in colour and and slim, with no plump middle, which means that the Okra is mature.To check for freshness, bend the tip. If it is quite firm, the okra is fresh. That is what you want!
Don't add Water - I don’t add Water to the Okra. I have tested this recipe multiple times and I don’t think it needs it.
Dry the Okra thoroughly - Make sure you dry the Okra well with a towel and make sure the knife and board are also dry.
Don’t overcrowd - Whether you choose to deep-fry, air fry or oven bake the Okra, make sure there is no over crowding. This will ensure that the Okra is nice and crispy. You may have to cook in batches but it is better that it takes longer, then the Okra being a soggy slimy, floppy mess.
Fry Okra on high heat -To check if the oil is hot, drop bit of batter in to the oil and it should start sizzling straight away and rise to the top. Fry on high heat, so that the Okra remains crisp and doesn’t absorb any of the Oil.
Calories - Calories are based on the assumption that each pakora is absorbing roughly ½ teaspoon oil.
More vegetarian Indian snack recipes you may like:
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Okra Fries - Kurkuri Bhindi
Ingredients
- ¾ teaspoon Ginger Paste
- ¾ teaspoon Garlic Paste
- ¼ teaspoon Kashmiri Chilli Powder
- 200 g Okra
- 1 tablespoon Gram Flour
- 1 tablespoon Corn Flour
Magic Masala
- 1 teaspoon Salt 6 g
- 1 teaspoon Kashmiri Chilli Powder about 2.5 g
- ½ teaspoon Amchur Powder 1 g, (Mango Powder)
- Oil to deep fry
Instructions
- Wash the okra in cold water and then dry thoroughly with a towel. You can then leave it out to air dry for a few minutes.
- Trim the ends. Then slice each Okra in half (If they are long - If they are short this step may not be necessary). Chop each half in to 4 long slices. Continue with remaining Okra.
- Preheat the Oil for deep frying by pouring Oil into a large Wok or Pot.
- Combine Ginger paste, Garlic paste and Kashmiri Chilli with the Okra in a small bowl.
- Mix with your hands to combine.
- Sprinkle over both Flours and mix again.
- Once the oil is hot, gently drop the okra fries into the oil.NOTE - Don’t be tempted to overcrowd the pot.
- Fry for around 1-2 minutes, then remove. Remove to a plate lined with kitchen paper. Repeat within remaining Okra. I had to do this in 2 batches.
- Mix together the ingredients for the Magic Masala and sprinkle over the fries. Toss together to incorporate.
Notes
To make Okra Fries in the Air Fryer
Heat Air Fryer t to 180 C (356 F. Spray basket with cooking oil. Arrange the kurkuri bhindi in the Air Fryer and cook for 10 minutes or until golden and crispy.To make them in the Oven
To make oven roasted okra fries, preheat the oven to 200 C (392 F) and line a baking tray with parchment/non-stick paper. Arrange the crispy okra fries in a layer and spray with neutral oil. Bake for 15 minutes, until golden and crispy.How to ensure your Okra is Crispy
Rinse the Okra quickly and then wipe each one with a dry towel. Set aside to dry for a few minutes. Make sure your chopping baord and knife are completely dry before topping and tailing the Okra.Serving Suggestions
I love to serve Okra Fries with Sauces such as Coriander, Chilli and Mint Chutney or the Yoghurt and Mint Sauce below or even Ketchup! I also love how well it goes with Daal such as Moong Masoor Daal - Split Yellow Mung and Red Daal or Masoor Dal Tadka. It also goes well with Kadhi Kichdi. Yoghurt and Mint Sauce to serve with themCombine ¼ handful Coriander leaves/stems with ¼ handful Mint leaves, 1 Chilli, 1 cup Natural Plain Yoghurt, ¼ teaspoon Cumin Powder, ¼ teaspoon Sugar, Salt and 2-3 tablespoon Water in a Blender and blend till smooth.
Storage
Okra Fries are best eastern fresh but leftovers can be kept in the fridge for up to1 day. Or freeze for 3 months in an airtight container.Tips to Make the BEST Okra Fries
How to choose Fresh Okra - Choose Okra that is light green in colour and and slim, with no plump middle, which means that the Okra is mature.To check for freshness, bend the tip. If it is quite firm, the okra is fresh. That is what you want! Don't add Water - I don’t add Water to the Okra. I have tested this recipe multiple times and I don’t think it needs it. Dry the Okra thoroughly - Make sure you dry the Okra well with a towel and make sure the knife and board are also dry. Don’t overcrowd - Whether you choose to deep-fry, air fry or oven bake the Okra, make sure there is no over crowding. This will ensure that the Okra is nice and crispy. You may have to cook in batches but it is better that it takes longer, then the Okra being a soggy slimy, floppy mess. Fry Okra on high heat -To check if the oil is hot, drop bit of batter in to the oil and it should start sizzling straight away and rise to the top. Fry on high heat, so that the Okra remains crisp and doesn’t absorb any of the Oil.Nutrition
Sarah Baumeister says
These sound so tasty! And your pictures are so pretty and simple.
Safira says
Thank you so much. They are great. 🙂 x