Kurkuri Bhindi/Karari Bhindi/Okra Fritters

30 mins

Serves 6 people

Author: Rajni Ram

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Kurkuri Bhindi Or Karari Bhindi is an accompaniment served in most North Indian Thali’s and Buffet. It adds some crunch to the food, can be a starter or even a side dish. A south Indian version of this is available in most south Indian sweet and savory shops. The difference between the North and South Indian recipes is mainly the batter. The south Indian version uses far too much batter, whereas the North Indian version just about coats it. So mine is a fusion of both. While I have opted for less flour and North Indian Masala I have added Till/Sesame from the south Indian version, which gives a extra crunch and flavour. And why I like this version of bhindi/okra is that though it takes a long time to cut the Ladysfinger this way, this can stay fresh for a few days. Before serving just microwave it for 30 seconds and it become crunchy again. So people on the move and ones who love a hot meal after coming back from work, just invest sometime on a week day to make these crunchy fritters, and on a work day just make your self some Dal and Rice, for which the Kurkuri Bhindi is the perfect side dish. As I said, just microwave it for 30 seconds.

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry, Corn Palak Subji, Chakki Ki Shak, Rasakalan and more…

Here’s the recipe for Kurkuri Bhindi

Ingredients

Bhindi/Okra 400 gm slit lengthwise (refer picture)
Rice flour 1/2 cup
Besan/ Chickpea flour 1/2 cup
Salt as required
Turmeric powder 1/2 tsp
Red Chilli Powder regular 1 tsp
Red chilli powder Kashmiri 1 tsp
Coriander powder 1 tsp
Fennel Powder 1 tsp
Chaat masala 1/2 tsp
Sesame seeds 1 tsp
Lemon juice 2 tbsp
Oil for the batter 1 tbsp
Oil for deep frying

Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders.
Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes.
Now add both the flours and mix well. Add Sesame seeds. Drizzle 1 tbsp oil and mix again nicely with fingers.
Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

Take the split Okra/Bhindi/Ladysfinger in a large bowl and add all the dry spice powders. Add the lemon juice and mix well with your fingers to spread the masalas evenly. Allow to marinate for 30 minutes. Now add both the flours and mix well. Drizzle 1 tbsp oil and mix again nicely with fingers. Heat oil in a Kadai. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying. Take a few pieces of Okra at a time and drop them gently into the oil. Fry until the Bhindi turn light brown. The may seem limp, but as they cool they firm up and become crunchy. The Kurkuri Bhindi is ready to serve with your favourite comfort food, or just as a snack.

Notes:

Some recipes recommend removing the seeds from the Bhindi. I have skipped it. If the seeds are tender, they can be retained. Few that may remain in the oil after frying can be filtered and removed.
While selecting the Okra’s choose tiny to middle sized ones and not the huge ones.
Always check the heat of the oil by gently dropping some batter into it. When a little batter dropped in the oil sizzles immediately, the oil is ready for frying.

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