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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Kurkuri Bhindi

    Published: Sep 25, 2020 | Last Updated On: Nov 2, 2020 by Neha Mathur

    Kurkuri Bhindi

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    Jump to Recipe

    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.

    Here are some other Bhindi Recipes for your everyday meals – Achari Bhindi, Dahi Bhindi, Bharwa Bhindi, Punjabi Bhindi Masala, Besan Bhindi, and Bhindi Ka Salan. 

    Kurkuri Bhindi served in a bowl.
    Jump to:
    • What is Kurkuri Bhindi?
    • Ingredients
    • How to make Kurkuri Bhindi
    • Frequently Asked Questions
    • Storage Suggestions
    • Serving Suggestions
    • Pro Tips By Neha
    • Recipe Card

    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,

    • Crispy
    • Tangy
    • Addictive
    • Vegan
    • Gluten-Free
    • A perfect snack to serve with tea

    Ingredients

    Kurkuri Bhindi Ingredients.

    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.

    Dry spice powders added in cut bhindi.

    Let it rest for 10-12 minutes. Bhindi will leave water.

    Bhindi kept aside for 10-12 minutes.

    Heat oil in a pan.

    Oil heating in a pan.
    Now add besan and cornflour to the bowl and mix lightly.
    Besanand cornflour added in bhindi.
    Mixed lightly.

    Deep fry the bhindi in 3 batches over high heat till browned and crispy. 

    Bhindi added in hot oil.

    Remove on a plate lined with kitchen towel to drain the excess oil. 

    Crispy fried bhindi removed on a plate.

    Sprinkle lemon juice on top. Serve immediately.

    Lemon juice drizzled over kurkuri bhindi.

    Frequently Asked Questions

    How to make it without Besan?

    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.

    How to make it in Oven?

    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.

    How to make it in Airfryer?

    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.

    How to make it in Microwave?

    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.

    How to remove stickiness from Okra?

    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.

    Can we cut Bhindi in round slices?

    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.

    Storage Suggestions

    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.

    Serving Suggestions

    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.

    You might also like

    • Chana Masala
    • Dhaba Style Paneer Masala
    • Dum Aloo
    • Punjabi Jeera Aloo (Cumin Flavoured Potatoes)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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 very irresistible and can be prepared in minutes. Here is how to make it.

    Kurkuri Bhindi Recipe

    Kurkuri Bhindi is a spicy fried snack or main course dish made using Okra, gram flour and spices. It is very irresistible and can be prepared in minutes. 
    4.30 from 10 votes
    Print Pin Rate
    Course: Appetizer, Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 62kcal
    Author: Neha Mathur

    Ingredients 

    • 250 g Bhindi
    • 1 and ½ teaspoon Salt
    • 1 teaspoon Red Chilli Powder
    • ½ teaspoon Turmeric Powder
    • ½ teaspoon Garam Masala Powder
    • ½ teaspoon Cumin Powder
    • 1 teaspoon Chaat Masala Powder
    • 3 tablespoon Besan
    • 1 tablespoon Cornflour
    • Oil for frying
    • 1 Lemon
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    Instructions

    • 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.

    Notes

    Wipe the bhindi nicely and I suggest keep it open for an hour before adding spices to it.
    Discard as many seeds as possible.
    Make sure to rest the bhindi after adding the spices for at least 10 minutes. Bhindi will release some water and this water can bind the besan which is added later.
    Fry the bhindi on high heat until crisp. Frying on low heat will not result in crispy bhindi.
    If you are planning to serve the bhindi later, just fry it until it is slightly browned and then drain on a plate. Fry once more in very hot oil just before serving until golden brown.
    Be very careful while frying the bhindi. If you over fry it, it will turn bitter and if you under fry it, it will not be crispy.
    A reader suggested addition of ajwain in the batter and I think it’s a great idea. You can also try it.
    You can replace besan with corn flour and rice flour if you wish to.
    If the bhindi is too dry and the masala is not sticking to it, just drizzle 2-3 drops of water in it.
     
     

    Nutrition

    Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Sodium: 20mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 28.7mg | Calcium: 61mg | Iron: 1.2mg
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    More Veg Curry Recipes

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Divya Shivaraman

      July 15, 2013 at 9:36 pm

      sachi me kurkure lagthe hei…bhindi ka…loved the recipe

      Reply
    2. Lizet Flores de Bowen

      March 03, 2018 at 2:26 am

      5 stars
      First time cooking okra. Your recipe was so delicious! They turned out crispy. My boys really liked it.

      Reply
      • Neha Mathur

        March 03, 2018 at 2:28 am

        Thnx a lot for trying 🙂

        Reply
    3. Snehal

      April 08, 2018 at 6:21 pm

      You are toooo good! Thanks for all wonderful recipes 🙂

      Reply
      • Neha Mathur

        April 09, 2018 at 3:21 am

        Thnx a lot 🙂

        Reply
    4. Kanika

      June 23, 2018 at 10:13 pm

      Looks great! I love making this Bhindi, my mother passed it on to us. There are a few differences but essentially the same. The recipe is live on the blog and would love your feedback overall on our work.
      Thanks!

      Reply
    5. ParsiCuisine.com

      August 21, 2018 at 1:10 am

      5 stars
      Great recipe, do you recommend adding ajwain?

      Reply
      • Neha Mathur

        August 28, 2018 at 2:54 pm

        Ajwain will be a great addition.

        Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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