Kurkuri Bhindi - Crispy Vegan Okra Fries
These okra fries are cut into tiny slivers, mixed with a sparse batter and then deep fried to create a dangerously crispy, addictive, salty, spicy and sour snack.
Ingredients
- 200 g Okra Ladies' Fingers/Bhindi
- 4 tbsp Chickpea Flour Besan/Gram Flour
- 2 tbsp Rice Flour
- 1 tsp Red Chilli Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Chaat Masala
- 1/2 tsp Garam Masala
- 1/4 - 1/2 tsp Salt to taste
- 1/2 tsp Ajwain
- 1/2 tsp Lime or Lemon Juice
- 1 tsp Ginger Garlic Paste
- 2 tbsp Water
Instructions
- Prepare the okra. Wash, then pat dry. Once dry, cut off the ends of the okra. Slice the okra in half, then cut each piece in three.
- Make the batter. Add the sliced okra to a large bowl with all the other ingredients, except water. Mix and massage the mixture with your hands, then add water and mix until the batter sticks to the okra. It won't stick all over; this is fine (and what makes it crispy).
- Cook the crispy okra fries. Pre-heat the oil in a deep fat fryer*. Once the oil is hot (test with the end of a wooden spoon; if it bubbles, the oil is hot enough), carefully drop the okra fries into the oil. Be careful not to overcrowd the pan. Fry for around 1-2 minutes, then remove and drain on kitchen paper. Repeat with all remaining batches.
Notes
* If you don't want to deep fry the crispy okra fries, there are alternatives:
- 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 30-35 minutes, until golden and crispy. Turn the oven okra fries halfway through cooking.
- To make Indian okra fries in the air fryer, heat to 180 C (356 F) and spray the air fryer basket with cooking oil. Arrange the kurkuri bhindi without crowding and cook for 10-15 minutes or until golden and crispy.
Equipment
Nutrition
Serving: 1gCalories: 82kcalCarbohydrates: 14gProtein: 4gFat: 2gPolyunsaturated Fat: 1gSodium: 162mgFiber: 3gSugar: 3g
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