Kurkuri Bhindi is a popular Indian snack of crispy fried okra slivers coated in a spicy mixture. The okra is sliced thinly, tossed with spices like Sunrise Chaat masala and Sunrise Sabji masala, then deep-fried until crunchy and golden. The result is an addictive, chatpata snack that's perfect with tea or as a side with dal-rice. This recipe simplifies the process so you can enjoy restaurant-style kurkuri bhindi at home in under 35 minutes.
Sunrise tip: For extra crispy kurkuri bhindi, make sure the okra is completely dry before slicing and frying. Even a little moisture can make the okras soggy.
Time: 10 minutes
In a small bowl, mix together the chopped okra, add salt, 15 grams of Sunrise Red Chilli powder, 10 grams of Sunrise Cumin powder, Sunrise Sabji masala, corn flour, all-purpose flour and lemon juice.
Toss well to coat the bhindi evenly with your hands.
Time: 15 minutes
Heat oil for deep frying in a kadai. Once hot, drop the spiced bhindi in batches, making sure not to crowd the pan.
Fry on medium heat, stirring occasionally, until the spiced okras are crisp and golden brown. Drain on a plate lined with paper towels.
Time: 5 minutes
Take a small bowl, add anther 15 grams of Sunrise red chilli powder, black salt, 10 grams of Sunrise cumin powder and the Sunrise Chaat masala. Mix well with a spoon.
Sprinkle the spice mix over the fried kurkuri bhindi. Toss well. Serve the kurkuri bhindi hot as a snack or side dish.
Squeeze some nimbu before eating for added zing.
Main Dish: Khichdi, Kadhi-Chawal
Accompaniment: Pudina Chutney, Dahi