You are currently viewing Vanie Padayachee’s spiced okra bites

Vanie Padayachee’s spiced okra bites

Crispy Indian spiced okra bites, also known as kurkuri bhindi in Hindu, are delicious deep-fried treats that make the perfect snack or appetiser for guests!


For the Kashmiri masala
30 green cardamom pods (seeds only)
15 cloves
5 black cardamom pods (seeds only)
4 cinnamon sticks
½ nutmeg
5 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fennel seeds
2 tsp black peppercorns
½ tsp fenugreek seeds
For the chaat masala
5 dried red chillies, stems removed
4 tbsp coriander seeds, toasted
2½ tbsp salt
1 tbsp dried mango powder
4 tsp ground cumin, toasted
2–3 tsp paprika
tsp black pepper
½ tsp ground ginger
1 tsp dried mint
Pinch asafoetida
For the okra bites
Vegetable oil, to deep-fry
200 g okra
1 tbsp cornflour
1 tbsp chickpea flour
1½ tsp Kashmiri masala
1½ tsp salt
Lemon juice
Chopped coriander, to serve
Pinch chaat masala
Coriander-mint chutney, to serve

For the Kashmiri masala
1. Toast all the ingredients and then grind together.
For the chaat masala
1. Grind all the ingredients together and set aside.
For the okra bites
1. Heat oil in a heavy-based pot while you prep the okra.
2. Rinse and pat the okra dry, then thinly slice diagonally.
3. In a large bowl, toss the okra with cornflour, chickpea flour, Kashmiri masala, salt and a few drops of lemon juice. Do not mix with your fingers or the spices will stick to your hands instead of the okra.
4. Deep-fry the okra until crispy. Drain on paper towel.
5. Toss with fresh coriander and chaat masala and serve with the coriander-mint chutney.

Recipe: Vanie Padayachee
Styling: Amerae Vercueil
Photography: Andreas Eiselen //

0 / 5. Vote count: 0