The best part about this recipe is that it is low calorie – this Kurkuri Bhindi is crispy alright but not because of deep frying. I made these in the oven and without having to compromise on the taste, we can make crispy Okra fries with just 2 teaspoon of oil.
Traditionally Kurkuri Bhindi is deep fried and trust me – crispy fried Okra is to die for. But if you are one like me, regretting having wasted days of hard work out eating a cup of Okra fries, this recipe is for you. There is absolutely no guilt at all, whatsoever munching these Kurkuri Bhindi as they are made with almost zero oil.
The secret to getting the right consistency and perfect crunch on oven made Kurkuri Bhindi is in choosing small, tender Okra/Ladies Finger. It is best if most of the Bhindi/Okra are of same size. It also helps to wash and pat dry them completely before roasting them on oven.
Kurkuri Bhindi is made extra crispy with the addition of gram flour and rice flour, along with assorted Indian spices. You know why roasting this in oven is best, apart from the health reasons - Your oil isn’t spoilt with the sediments. But there is one thing to keep in mind - these fries are crisp straight out of the oven and are really crunchy but become chewy if left at room temperature. I would recommend to make these just before serving! By the way if you deep frying is your forte, use the same recipe to make deep fried Kurkuri Bhindi 🙂 Check out this delicious Vendakkai Puli Kuzhambu and Vendakkai Mor Kuzhambu - tasty Okra/Bhindi recipes!
How to make Kurkuri Bhindi | Low Calorie Crispy Okra Fry
📖 Recipe
Low Calorie Kurkuri Bhindi Recipe with Step by Step Pictures
Wash Bhindi/Okra and pat them completely dry.
Cut off the stems and cut them into halves length wise. Add all the spice powders – red chilli powder, garam masala powder, cumin powder, coriander powder, chaat masala, turmeric powder and salt.
Next add the gram flour, rice flour and oil.
Mix everything together gently until every piece of Bhindi/Okra is coated with the spices.
Preheat the oven at 180°C for 10 mins. Meanwhile line a baking tray with parchment paper and place the prepared Okra/Bhindi pieces on the baking tray without touching each other.
Bake at 180° C for 18-20 minutes (with both top and bottom rods heated) until the Okra/Bhindi are crispy. Remove them from oven.
Serve immediately as a side dish for rice, roti or as a snack.
Recipe Notes
Choose Okra/Bhindi of the same size and make sure they are tender. Adjust spices as per preference. If you don’t want to make Kurkuri Bhindi in oven, use the same recipe to deep fry them in oil.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
