Kurkuri Bhindi

4.30 from 10 votes

Kurkuri Bhindi is a delicious North Indian dish in which okra is tossed in a spicy masala and fried until crispy and crunchy. Serve it as an appetizer or as a side dish with Indian meals.

Here are some other bhindi recipes for your everyday meals: Achari Bhindi Masala, Dahi Bhindi, Bharwa Bhindi, Punjabi Bhindi MasalaBesan Bhindi, and Bhindi Ka Salan

Kurkuri Bhindi served in a bowl.
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Whenever I meet Mohit’s side of the family, they inevitably talk about how much he loved bhindi as a kid. I have heard his bhindi love stories on repeat and can attest to them because he loves this vegetable today also.

So, I make sure to make bhindi once a week. Although Mohit loves bhindi in any form, this kurkuri bhindi is one of his favorite.

About Kurkuri Bhindi

Kurkuri = crispy and Bhindi=Okra.

Kurkuri Bhindi is okra coated with spices and fried until crispy and crunchy.

You can make this Bhindi Kurkuri for everyday Indian-style meals as a side dish with a dal or curry or serve it as a teatime snack or appetizer with a cup of masala chai.

To make it healthier, air fry or oven roast the spice-coated bhindi instead of deep frying it.

Ingredients

Bhindi – To make this recipe, choose small bhindi with fewer seeds. Slice them evenly so that they cooks evenly.

Besan (Gram Flour, Chickpea flour) and Cornstarch (Cornflour) are used to coat the okra, making it crispy when fried.

Others – You will also need lime juice, salt, red chili powder, turmeric powder, garam masala powder, roasted cumin powder, and chaat masala powder.

You can also add ajwain to kurkuri bhindi recipe.

How To Make Kurkuri Bhindi

Wash 250 g bhindi and wipe each with a kitchen cloth. 

Discard the top and bottom ½ inch and cut the bhindi into quarters lengthwise. If the bhindi is long, then cut it in half horizontally.

Slice off the seeds.

Bhindi cut into slices and deseeded.

Add the following ingredients to a large mixing bowl and mix well.

  • bhindi
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder

Let it rest for 10-12 minutes. Bhindi will leave the water at this time.

Bhindi and spice powders added to a bowl.
Mixed well.

Now add 3 tablespoon besan and 1 tablespoon cornstarch to the bowl and mix lightly.

Add 1-2 teaspoon of water if the besan is not sticking to the bhindi and mix well.

Chickpea flour and cornstarch added to the bowl.
Bhindi mixed with chickpea flour and cornstarch.

Heat oil for frying in a pan over high heat.

Deep fry the coated bhindi in 2 batches until golden brown and crispy. 

Note – Dust the excess flour before frying. Do not overfry; otherwise, it will become bitter.

Bhindi frying in hot oil.
Fried crispy bhindi.

Remove crispy bhindi on a plate lined with paper tissues to drain the excess oil. 

Squeeze lime juice juice and serve immediately.

Drizzling lime juice over ready kurkuri bhindi.

Frequently Asked Questions

How do I make kurkuri bhindi in an air fryer?

Preheat the air fryer to 400°F (200°C). Follow the steps until the okra is mixed with besan and cornstarch.

Arrange the coated bhindi in a single layer on the air fryer tray. Spray with oil. Air fry for 10-12 minutes.

Toss and air fry again for 5-6 minutes. Squeeze lime juice and serve hot.

Can I make it in an oven?

Yes, you can. Preheat the oven to 400°F (200°C). Arrange the coated bhindi in a single layer on a baking tray. Place the tray on the middle rack of the oven and bake for 10-12 minutes. Toss and bake for 5-6 minutes or until crispy.

Pro Tips By Neha

When deep frying the bhindi, ensure the oil is hot enough. If it is not hot, bhindi will soak up oil and not turn out crispy.

Removing the seeds is important; otherwise, they will burn in hot oil and make the bhindi kurkuri bitter.

Do not overcrowd the pan while frying; otherwise, the bhindi will not turn crispy.

Storage Suggestions

Bhindi kurkuri loses its crunch after about 30-40 minutes of frying, so it is advisable to make it just before serving. If you still have leftover, store them in an airtight container for 2-3 days. Air fry or heat in an oven before serving.

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Kurkuri Bhindi is a delicious North Indian dish in which okra is tossed in a spicy masala and fried until crispy and crunchy. Serve it as an appetizer or as a side dish with Indian meals.
4.30 from 10 votes

Kurkuri Bhindi Recipe

Kurkuri Bhindi is a delicious North Indian dish in which okra is tossed in a spicy masala and fried until crispy and crunchy. Serve it as an appetizer or as a side dish with Indian meals.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 250 grams bhindi (okra)
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • 3 tablespoons besan (chickpea flour, gram flour)
  • 1 tablespoon cornstarch
  • oil (for frying)
  • lime
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Instructions 

  • Wash bhindi and wipe each with a kitchen cloth. 
  • Discard the top and bottom ½ inch and cut the bhindi into quarters lengthwise. If the bhindi is long, then cut it in half horizontally.
  • Slice off the seeds.
  • Add bhindi, salt, red chili powder, turmeric powder, garam masala powder, roasted cumin powder, and chaat masala powder to a large mixing bowl and mix well.
  • Let it rest for 10-12 minutes. Bhindi will leave the water at this time.
  • Now add besan and cornstarch to the bowl and mix lightly.
  • Add 1-2 teaspoon of water if the besan is not sticking to the bhindi, and mix well.
  • Heat oil for frying in a pan over high heat.
  • Deep fry the bhindi in 2 batches until golden brown and crispy. 
  • Note – Dust the excess flour before frying. Do not overfry; otherwise, it will become bitter.
  • Remove crispy bhindi on a plate lined with paper tissues to drain the excess oil. 
  • Squeeze lime juice juice and serve immediately.

Notes

 
 
 
 
 

Nutrition

Calories: 178kcal, Carbohydrates: 10g, Protein: 3g, Fat: 15g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Sodium: 598mg, Potassium: 257mg, Fiber: 3g, Sugar: 2g, Vitamin A: 602IU, Vitamin C: 15mg, Calcium: 60mg, Iron: 1mg
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8 Comments

  1. 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!

  2. 5 stars
    First time cooking okra. Your recipe was so delicious! They turned out crispy. My boys really liked it.