Kurkuri Bhindi (Bhindi Fry)

4.92 from 37 votes

Kurkuri Bhindi is a spicy, tasty and super crispy fries made with tender okra pods or ladies finger, gram flour and spices. This bhindi fry is one of the best side dishes you can make to pair with your everyday Indian meals.

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Side Dish, Snacks

Cuisine: Indian, North Indian

Diet: Gluten Free, Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 191kcal

Author: Dassana Amit

Ingredients

500 grams okra (bhindi or lady finger)
½ teaspoon turmeric powder (ground turmeric)
1 teaspoon red chili powder or paprika
1 teaspoon Coriander Powder (ground coriander)
1 teaspoon cumin powder (ground cumin)
1 teaspoon Garam Masala
1 teaspoon dry mango powder (amchur powder)
1 teaspoon chaat masala
½ cup gram flour (besan) or swap with chickpea flour
salt - add as required
10 tablespoons oil or add as required, for frying the bhindi in batches

US Customary - Metric

Instructions

Preparation

Rinse the okra or bhindi in water for 3 to 4 times. Wipe them completely dry with a kitchen napkin. Slice the okra vertically into 4 pieces.
If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big thali or a big bowl.
Now sprinkle all the spice powders one by one on the sliced okra. Also add salt as required.
With a spoon or spatula, gently mix the spice powders with the okra.
Sprinkle the besan on the okra.
Again, gently mix the besan with the okra. The besan and the seasonings must evenly coat the okra slices.
Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour.

Making Bhindi Kurkuri

In your kadai (wok) or a frying pan, heat 2 to 3 tablespoons oil.
Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying okra.
Fry the okra till golden brown and crisp on a medium flame.
Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.
For the next batch again add 2 to 3 tablespoons oil or as required in the pan. Let the oil become medium hot and then add the marinated bhindi. For each batch add 2 to 3 tablespoons oil or as required while frying.
Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chilis.
If you like you could also sprinkle some lime juice on top of the crispy okra. you could also sprinkle some kala namak or chaat masala on the crispy fried okra.
Enjoy the kurkuri bhindi fry as it is or with roti and a bowl of curd.

Notes

Tips for making kurkuri bhindi fry

The recipe can be easily halved or doubled.
You can add less or more of the spice powders as per your requirements.
It is best to eat this recipe when hot or warm for that crispy texture. Try not to have any leftovers. So scale the recipe according to your needs. As is this recipe serves 4.
Use bright green colored okra that are fresh and tender. Do not use matured okra that have become fibrous and stringy.

For baking kurkuri bhindi - then spread the marinated okra in a greased tray. Brush some oil on the top of the okra. You can also add 1 tablespoon oil in the marination mixture and mix it very well with the okra. Bake in a preheated oven at 180 degrees celsius, till the okra are crisp and golden.

Nutrition