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.
About This Recipe
Kurkuri Bhindi is an easy recipe where Bhindi or Ladies Finger is coated with gram flour, salt, red chilli 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.
It is an apt recipe to serve as a snack or even as a side dish with your everyday meals.
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.
Besan/Gram Flour and Corn Flour – Use of besan gives it a bhaji 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 chilli powder, turmeric powder, garam masala powder, cumin powder and chaat masala powder
Step By Step Recipe
Wash and wipe bhindi. Cut it horizontally into 4 pieces. 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 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.
This bhindi recipe can be eaten as an evening snack with tea, or enjoyed as main course with white Rice, Dal and Papad.
I even pack this crispy okra or bhindi in 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.
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.
Arrange the bhindi in an ovenproof tray in a single layer. Spray with oil. Bake for 20 minutes. Toss once midway.
To make Air Fryer Okra, preheat the air fryer to 200 degrees C. Follow the steps until mixing the bhindi 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 the Bhindi with besan and cornflour. Then transfer the bhindi 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.
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.
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Kurkuri Bhindi Recipe
- 250 g Bhindi
- 1 and 1/2 tsp Salt
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 1/2 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.