This Punjabi Kurkuri Bhindi, Bhindi Kurkuri, or Crispy Okra is a spicy fried snack or main course dish made using Okra, gram flour, and spices. It is vegan, gluten-free, irresistible, and can be prepared in minutes. Here is how to make it.
What is Kurkuri Bhindi?
Kurkuri = crispy and Bhindi=Okra. Kurkuri Bhindi is basically okra coated with spices and fried until crispy and crunchy. It’s a vegan and gluten okra recipe.
For my everyday meals, I often use to make Bhindi Stir Fry or Pyaaz Wali Bhindi, but then my family wanted something new, so I tried my hands on this Kurkuri Bhindi. This one is super addictive, I assure you the plate will be wiped clean in minutes.
Sometimes, I do make Bhindi Kurkuri for my everyday meals as a side dish with a Dal or Curry, and some days I prefer to eat it just like a snack with my evening cup of Masala Chai.
This North Indian style Crispy Bhindi recipe is super simple and gets ready with minimal ingredients. Bhindi or Ladies Finger is coated with gram flour, salt, red chili powder, turmeric powder, garam masala powder, cumin powder, and chaat masala powder. It is then fried in hot oil until they become crunchy.
The Chaat Masala adds a tangy twist to it, but if you like it to be tangier, squeeze a lemon on top and give it a mix just before serving. I can just tell you that this Okra Fry recipe has to be tried.
You can also bake or air fry Okra to make this Kurkuri Bhindi, if you like to make it a little healthy. I have mentioned below the process to make Baked and Air Fried Bhind Kurkuri.
This Punjabi Style Karari Bhindi is,
- A perfect snack to serve with tea
Bhindi – Slice the bhindi into four so that it gets coated with the masala nicely and turns out crispy. Choose small bhindi with fewer seeds to make this recipe. Slice it in equal size, so that it gets cooked evenly.
Besan/Gram Flour and Corn Flour – The use of besan gives it a bhajji taste and along with corn flour, it makes your Bhindi extra crispy.
Other Ingredients – To make this Bhindi more flavorful, we will add spices such as salt, red chili powder, turmeric powder, garam masala powder, cumin powder, and chaat masala powder.
You can adjust the amount of spices according to your taste and preference. For a tangier Kurkuri Bhindi, you can also squeeze some lemon juice once it is ready.
How to make Kurkuri Bhindi
Wash and wipe bhindi. Cut it horizontally into 4 pieces. Add bhindi, salt, red chili powder, turmeric powder, garam masala powder, cumin powder, and chaat masala powder in a bowl.
Let it rest for 10-12 minutes. Bhindi will leave water.
Heat oil in a pan.
Deep fry the bhindi in 3 batches over high heat till browned and crispy.
Remove on a plate lined with kitchen towel to drain the excess oil.
Sprinkle lemon juice on top. Serve immediately.
Frequently Asked Questions
You can make this recipe without besan. Just replace besan with rice flour and you are good to go. Keep switching between rice flour and besan for a taste change.
To make it in an oven, preheat the oven to 200 degrees C. Follow the steps until mixing the bhindi with besan and cornflour. Do not add salt yet.
Arrange the slices in an ovenproof tray in a single layer. Spray with oil. Bake for 20 minutes. Toss once midway. Once the bhindi is done, sprinkle salt and lemon juice and serve.
Kurkuri Bhindi made in the oven might not be as crispy as the fried ones but it will still be delicious.
To make Air Fryer Okra, preheat the air fryer to 200 degrees C. Follow the steps until mixing the okra with besan and cornflour.
Arrange the bhindi in the air fryer tray in a single layer. Spray with oil. Air fry for 10-12 minutes.
Remove the tray from the air fryer and toss the bhindi. Air fry again for 5-6 minutes.
To make it in Microwave, follow the process until mixing okra with besan and cornflour. Then transfer it in a microwave-safe dish. Spray with oil. Microwave on high for 8 minutes.
Remove the dish from the microwave and mix it well. Micro again for 4 minutes.
After washing Bhindi or Okra, pat dry it completely with a kitchen towel. Once it dries off completely, then slice the Bhindi thinly. This step will give you non-slimy Bhindis.
You can! But I feel when the Bhindi or Okras is thinly sliced, the result is better and they turn out more crispy. But if you prefer round slices, you can try that too.
I will recommend you make this recipe fresh and serve just out of the hot oil because if stored it will become soft and will not taste as great as the crispy ones.
This bhindi recipe can be eaten as an evening snack with tea or enjoyed as a main course with white Rice, Dal, and Papad.
I even pack this crispy okra or bhindi is my kiddo’s and my husband’s tiffin box, so that they can munch on these crisp quickies whenever they get some free time.
This bhindi is crunchy even after 40-50 minutes of frying, sometimes even more. So you don’t have to hurry up in eating it for the fear of it turning soggy soon.
You can also adjust the spices according to your taste.
Pro Tips By Neha
When you are deep frying the Bhindi, make sure that the oil is hot enough. If it is not hot, Bhindi will soak oil and won’t turn out crispy.
You can even shallow fry the okra instead of deep frying.
Do not use the oil used again for making any other recipe. Because it is not considered good for health. Discard it.
Opt for long and slender Okras to make this Kurkuri Bhindi. They work the best for this Punjabi recipe.
Make sure that while you slice the Okra, they should be thin, otherwise they won’t turn crisp.
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Kurkuri Bhindi Recipe
- 250 g Bhindi
- 1 and ½ tsp Salt
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- ½ tsp Garam Masala Powder
- ½ tsp Cumin Powder
- 1 tsp Chaat Masala Powder
- 3 tbsp Besan
- 1 tbsp Cornflour
- Oil for frying
- 1 Lemon
- Wash and wipe bhindi.
- Cut it horizontally into 4 pieces. Discard as many seeds as possible.
- Add bhindi, salt, red chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder in a bowl.
- Let it rest for 10-12 minutes.
- Bhindi will leave little water.
- Now add besan and cornflour to the bowl and mix lightly.
- Heat oil in a pan.
- Deep fry the bhindi in 3 batches over high heat till browned and crispy.
- Remove on a plate lined with kitchen towel to drain the excess oil.
- Sprinkle lemon juice on top.
- Serve immediately.