Kukuri Bhindi, called Kurmure Bhendi Bhaja in Bengali, is sliced okra coated in spices and fried until crunchy. This crispy fried okra is so good, you cannot stop eating it!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: air fryer okra, crispy fried okra, kurkuri bhindi
Wash okra and then pat dry with a kitchen towel. Using a sharp knife, slice the okra lengthwise in half or quarters depending on their size.
In a medium-sized mixing bowl, combine the flour, semolina, nigella seeds, fennel seeds, salt, turmeric and chili powder. Whisk to combine and then pour in the water to make a thick batter.
Add the sliced okra to the batter and toss it around to coat all the slides. Set aside for 15 minutes.
For Deep-frying:
When ready to deep-fry, place a heavy bottomed pan over medium-high heat. Pour in the oil to a depth of about 1 inch. Have a plate layered with a kitchen towel ready.
Depending on how big your pan is, add the okra slices carefully, without overcrowding the pan. Tossing and turning, fry the okra for about 5 minutes or until golden brown in color. Remove from the pan using a slotted spoon and place on the kitchen towel. The okra tastes best when served immediately.
For Air Fryer:
Place half of the okra slices in the air fryer basket, spreading them out as much as possible (if you have a large air fryer, you could do all at once). Spray some oil on the spread okra slices.
Cook at 330˚F for 10 mins. Remove and shake the okra, then cook at 350˚F for about 2-5 mins until crispy. Serve immediately.
Notes
Punjabi Variation: In place of semolina, add 1/4 cup of chickpea flour (besan) and reduce the rice flour to 2 tablespoons. Skip the nigella seeds and add ajwain (carom seeds). Then follow the recipe to get a different taste of the crispy fried okra!Serving: If you are not serving immediately, then lightly fry the okra and keep aside. Fry again on high heat just before serving.Reprinted with permission from Taste of Eastern India Cookbook by Kankana Saxena, Page Street Publishing Co. 2018.