Okra Fries - Kurkuri Bhindi

Okra Fries - Kurkuri Bhindi

Safira

Okra Fries - Kurkuri Bhindi - I first came across Okra Fries via the book 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.

5 from 2 votes

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Lunch/Snack, Snack, Starters

Cuisine Indian

Servings

Calories 70 kcal

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 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.

Nutrition

Calories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 423mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 223IUVitamin C: 6mgCalcium: 53mgIron: 1mg

Keyword Bhinda Fries, Bhindi Fries, Indian OKra, Okra and Chicken, Okra Fries

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