Bhindi = Okra = Lady Fingers. These crispy ( kurkuri) fries will convert anyone who thinks they are averse to bhindi.Forget your childhood slimey memories and try these as they go kurkuri in your mouth. No batter involved , just toss all the goodness and you ready to go.

Bhindi is quite the favorite in our home – plain , with potatoe or masala . This version is a bit more moreish which to me works as an easy great starter or snacks to a festive celebration like a Diwali lunch or similar.

These fries like any other can be deep fried , air fried or oven baked – your choice!

Best eaten when Bhindi is in season so the seeds are not too big and the bhindi is fresh and crunchy.

Preparing The Bhindi :

• Wash and pat dry Bhindi
• Cut Bhindi into fine strips ( 1/8’s )
• Not totally necessary but if the seeds are big – deseed bhindi inners with back of a spoon
• Place sliced bhindi in a mixing bowl

The Spiceage : ( for +- 500g bhindi)

• 2/3 Tbsp Rice flour
• 5/6 Tbsp Chana flour ( besan)
• 1 Tbsp Grated ginger
• 1 tsp Garlic paste
• 1 Tbsp Chilli powder
• 1 Tbsp Coriander powder
• 1/2 Cumin powder
• 1/2 tsp Garam masala
• Salt
• Optional- Amchur ( dry mango powder for a zingy taste)
• A sprinkle of Chaat masala upon frying OR garam masala and a bit of salt

• Place bhindi in a large mixing bowl and add all of the above spices
• Toss around allowing all the bhindi to be evenly coated
• The bhindi has moisture so the coating adheres to the skins ( you can add a sprinkle of water if this is not the case – only a small splash)
• In a karahi or pot – heat oil and get ready to fry
• When the oil is medium to hot , fry batches of bhindi until crispy.
• Once fried sprinkle chaat masala or a pinch of salt and garam masala
• Serve while hot with a chutney of your choice ( green chutney or red chilli type dipping sauce)
• Enjoy the KurKuri!

Simple and thoroughly enjoyable!