Kurkuri Bhindi | Crispy Bhindi (Okra) Fry
Kurkuri Bhindi is an easy-to-make appetizer or side dish recipe. Kurkuri means crispy and Bhindi means okra. Bhindis are thinly sliced, deseeded and then marinated with besan and dry spice powders. They are then deep fried till crispy and golden brown in colour. To keep the dish healthy, we have not deep fried the bhindis, but shallow fried them using just 2 -3 tablespoon oil.
This dish gets ready quickly. The only time goes in cutting and de-seeding the bhindis. Buy long bhindis from the market for this crispy bhindi recipe. Small sized bhindis will also work, but with long bhindis the dish will look nice if you are serving this dish as an appetizer.
You can serve Kurkuri Bhindi as an appetizer or as a side dish along with phulka rotis or parathas and bowl of curd or with any dal and rice.
If you are looking for more Soups & Appetizers recipes, do have a look at these –
Dominos Style Whole Wheat Garlic Bread – 2 Ways
Crispy Corn Recipe
Spinach Cheese Balls
Savoury Zucchini Waffles
Kurkuri Bhindi Recipe | Crispy Bhindi (Okra) Fry
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Ingredients (1 cup = 240 ml)
- 10 bhindi/okra/lady finger
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder/haldi
- ¼ teaspoon coriander powder/dhaniya powder
- ¼ teaspoon cumin powder/jeera powder
- ½ teaspoon aamchur powder/dry mango powder
- pinch of hing/asafoetida
- salt to taste
- 1 tablespoon besan/gram flour/chick pea flour
- 2-3 tablespoon oil
- chaat masala to sprinkle on top
- Soak the bhindis in a bowl of water for 5-10 minutes. Pat them dry on a kitchen towel.
- Slice the bhindis thinly. The thinner the slices, the crispier they would be. Remove the seeds from bhindi.
- Transfer bhindis in a wide bowl.
- Now add all the dry spice powders – red chilli powder, turmeric powder, dhaniya powder, jeera powder, aamchur, hing and salt.
- Then add besan and mix well, so bhindis gets evenly coated with all the spices.
- Make sure not to mix too much. Doing so will make the bhindis sticky and they won’t turn crisp.
- Heat 2-3 tablespoon oil in a non stick pan/kadai.
- Add bhindis to it. Do not overcrowd the kadai. If the quantity is more, fry in batches.
- Keep stirring and fry on a medium flame till the bhindis turn crispy and golden.
- Keep bhindis on a kitchen towel/tissue paper to remove excess oil.
- Sprinkle generous pinch of chaat masala over them.
- Kurkuri bhindis are ready to serve.
- Serve hot as an appetizer or as a side dish with phulka rotis and bowl of curd.
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