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Indian, Recipes, Snacks n Sides, Vegan  /  July 13, 2022

Kurkuri Bhindi

Kurkuri bhindi is the crispy snack attack you get when okra is sliced into matchsticks, spiced and lightly battered, fried or air fried, and finished with a tangy burst of lime juice and chaat masala.

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Kurkuri bhindi is when okra is thinly sliced, spiced and  battered, fried or air fried, and finished with lime juice and chaat masala.

Bhindi (okra) is my spirit vegetable. Simply fried as a bhujia, sitting in a gravy, and this is controversial, but even slimy bhindi is ok with me. So obviously I was curious about the thin and crispy variety known as kurkuri bhindi. Okra gets a bunch of undeserved hate so this is for the haters because kurkuri bhindi strips okra’s original personality away from it and gives it a new one. like a teen going through a rebellious phase.

Or a better analogy is Taylor Swift’s Reputation era because even though it isn’t my absolute favorite, it rocks my world every time it comes around.

If you’ve ever had kurkure, the Indian chips brand that looks like a Cheeto but tastes better, this kurkuri bhindi is about as close as a vegetable can get to it. Like I said, it’s not my favorite way to eat bhindi (for that, check out this recipe), but it’s spunky and bold. Bhindi that doesn’t even taste like bhindi? Bhindi with chaat masala? People who aren’t bhindi fans can finally chill out.

Kurkuri bhindi is when okra is thinly sliced, spiced and  battered, fried or air fried, and finished with lime juice and chaat masala.

How to Make Kurkuri Bhindi

All moisture be gone

A key step to making sure your bhindi doesn’t turn slimy is to squeeze out all the excess moisture. Cut the bhindi thinly and then squeeze all the moisture out with a towel.

Spice and batter

Coat the bhindi with besan (chickpea flour), rice flour or cornstarch, garam masala, turmeric, red chili powder, amchur (dried mango powder), and salt.

Fry or air fry

So there is a difference in how they turn out. The fried ones end up retaining more of bhindi’s flavor profile as well as those of the spices that coated it. They are crispy, but with a softer inside. The air fried bhindi is straight up crispy and you can barely tell that it’s bhindi.

If you decide to fry, you’ll shallow fry in a pan or cast-iron. I highly recommend using mustard oil because that is typically what is used for the best bhindi ki sabzi, but if you don’t have that, any neutral oil will do!

Frying kurkuri bhindi.

Finish with some ~pizzazz~

Once the bhindi is done and crispy af, finish with a light squeeze of lime juice and chaat masala. I’ve waxed about my adoration for chaat masala enough on here so I’ll just leave it at that.

Kurkuri Bhindi

Kurkuri bhindi is the crispy snack attack you get when okra is sliced into matchsticks, spiced and lightly battered, fried or air fried, and finished with a tangy burst of lime juice and chaat masala.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish, Snack
Cuisine Indian

Ingredients
  

  • 20-25 okras, cut lengthwise twice
  • 2 tbsp besan (chickpea flour) *see note for subs
  • 1 tbsp rice flour or cornstarch
  • ½ tsp garam masala
  • ½ tsp turmeric
  • ½ tsp amchur (dried mango powder) *optional – use it if you have it!
  • ¼ tsp red chili powder
  • ½ tsp kosher salt or salt to taste
  • 1-4 tbsp mustard oil or neutral oil *1 for air frying or 4 for shallow frying
  • 1 tbsp lime juice
  • 1 tsp chaat masala (or more! or less! your choice)

Instructions
 

  • Wash the bhindi (okra) a few times. Wrap each one in a paper towel or dish towel to squeeze out all excess moisture. Cut into matchsticks by cutting lengthwise twice – each bhindi should yield 4 long pieces.
  • Toss the cut bhindi with besan (chickpea flour), rice flour or cornstarch, ground spices, and salt.
  • Air frying: mix in 1 tbsp mustard oil to the bhindi. I find that not adding any oil to an air fryer makes some things turn out unappealingly dry. Preheat the air fryer and air fry at 400 F for 10 minutes. Mix once in the middle.
  • Shallow frying: heat a cast iron pan or another pan over medium heat with ~ 1/4 cup mustard oil or just enough for the base of the pan to be covered. Add all the bhindi and make sure they are not overlapping. Let it cook for 8-10 minutes until they are crisp. Flip in the last few minutes of cooking. Be careful about increasing heat because they burn easily!
  • Once the bhindi have cooled down slightly, finish with a squeeze of lime and sprinkle of chaat masala.

Notes

  1. Sub corn flour if you don’t have besan. The corn flour version might just turn out even crispier! If you don’t have either, another flour should work too. 
Keyword appetizers, chaat, Indian food, Indian recipes, okra

Tags

  • appetizers
  • Indian
  • indian food
  • okra
  • snacks

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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