Kurkuri Bhindi

“Kurkuri Bhindi”

“Kurkuri Bhindi” or “Crispy frried Okra” is a very easy and simple recipe, “Kurkuri” is a Hindi word which means crunchy or crispy and “Bhindi” is the Hindi name for Okra.  Golden fried, thick juliences of bhindi coated with assorted indian spices and besan is a treat for all bhindi lovers.
You can serve it as a snack or as a side dish with dal chawal, curd rice or chapati. However you serve it I’m sure they will disappear in minutes 🙂


Bhindi /Okra / Lady finger – 250 grams
Besan – 1/4th cup
Red chilli powder -1/2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 th teaspoon
Dry mango powder -1/2 teaspoon
Ajwain / carom seeds – 1/4th teaspoon
Lemon juice – 1 tablespoon
Salt to taste
Oil for frying the bhindi’s


Wash and pat dry the bhindi on a kitchen napkin. Trim the ends and slice the bhindi vertically and further slice it into strips.

Place the bhindis in a mixing bowl and add all the dry masalas one by one along with salt and lemon juice, mix well and let it stand for 5-10 minutes.

Add the besan and mix well, ensuring that each and every piece of bhindi is well coated with besan.

Heat enough oil in a kadhai and deep fry the bhindi’s until golden brown. Drain and keep on absorbent paper.

Serve hot along with Rotis or enjoy it with simple dal chawal.
Its very important to pat dry the bhindi before cutting or else the extra moisture will make it soggy.
Ensure that the oil is very hot before you start frying or else the bhindi will absorb a lot of oil and make it soggy.
Its always better to fry the bhindi’s in batches as they turn out really crispy.

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