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Kurkuri Bhindi

4.30 from 17 votes
Total: 1 hour
Serves 6

Crunchy, tangy, and delicious Kurkuri bhindi is perfect for an appetizer or just a snack! This recipe yields crispy okra bites, whether you bake or fry them.

Pair it with your paneer dishes or panchmel dal for an incredible dinner tonight. Or serve them as is lightly sprinkled with chaat masala and they’ll disappear from the plate in a matter of minutes!

Kurkuri Bhindi in a white bowl with spices in background

I think you are going to love this Kurkuri Bhindi recipe.

It’s an excellent alternative-vegetarian-side-dish that is super flavorful and addictively delicious.

This recipe is my family’s all-time favorite, and we have been enjoying this Kurkuri bhindi with Instant pot paneer biryani, Dum aloo, paneer kali mirch, and with so many other meals!

Plus, it’s always been a hit at my dinner parties. Everybody loves finger foods, and kurkuri bhindi fits the bill perfectly. 

I mean what’s not to like, this crispy bhindi is –

  • Super easy-to-make,
  • Can be cooked up in so many different ways,
  • Will still yield an incredible crispy texture, and
  • Great for snacking too!

So what’s make this recipe everyone’s favorite? Let’s have a look at the ingredient list. 

What does Kurkuri bhindi means?

For all those who are new to this term, allow me to translate the name Kurkuri Bhindi for you.

Kurkuri means crispy, and Bhindi translated to Okra. So good that it’s crispy taste and flavor will just blow you away. 

Okra arranged in a bowl

Ingredients required to make Kurkuri Bhindi

Nine simple ingredients are all you need to put this meal together, and they are – 

» Fresh Bhindi/Okra – is the star ingredient. Use the ones that are still soft and tender. 

» Chickpea flour/ Besan + Cornstarch– the combo of both chickpea flour and cornstarch are used to create a thicker coating that sticks to the bhindi. 

» Seasonings -Salt, red chili powder, turmeric powder, cumin powder, chaat Masala, and coriander powder – the flavor squad that enhances the overall taste of this dish.  

» Oil – for frying

» Lemon juice – to really pump up that overall flavor.

How to de-seed and cut bhindi?

To make Kurkuri bhindi, you need to cut them uniformly. You need thin pieces or slightly thicker; it all depends on personal taste.

Whatever cut you choose, just stick with it.  

1. Rinse bhindi thoroughly under tap water. Rub it gently to remove any dirt that usually sticks to the skin of bhindi. 

2. Pat it dry with a kitchen towel. 

3. Trim the top of each bhindi. Now, slice each bhindi in half down the center vertically. You will now have four sliced pieces of each bhindi.

4. Use a spoon to scoop out and discard all the seeds from bhindi. 

How to de-seed and cut bhindi

How to make Kurkuri Bhindi?

After slicing and deseeding the bhindi/okra, you’re left with just coating it in flour, spices, and frying it until crispy and golden.

Let’s have a look at the preparation steps.

1. Transfer bhindi to a mixing bowl. 

2. Add cumin powder, coriander powder, and red chili powder. 

3. Add haldi and chaat masala. 

4. Add salt. 

How to make Kurkuri Bhindi

5. Toss to coat the bhindi in spices. 

6. Let the behind rest for 10 minutes. 

7. Heat oil in a pan. When the oil becomes hot, add besan and cornstarch to the bhindi. 

8. Toss to coat. 

Toss bhindi in besan

9. Just before frying dust off the excess flour and deep fry the bhindi in batches. Do not overcrowd the pan. 

10. Fry until crisp and golden. 

11. Remove from oil and drain all the excess oil off.

12. Crispy Kurkuri Bhindi is ready to be served. Sprinkle some lemon juice and chaat masala on top and enjoy!

Fry okra until crisp

Tips to make the best Kurkuri Bhindi

» To avoid bitter taste– make sure most of the seeds are removed from behind as the seeds impart a bitter taste.

» Once bhindi/okra is coated in spices, let it rest for 10 minutes. This step is essential. Salt will draw the bitter liquid out of the bhindi.

» Bhindi has a bad reputation for being slimy in texture. Therefore it is coated in besan and cornstarch mix. 

» Substitute for cornstarch – Rice flour. Rice flour will add a nice crisp coating to this kurkuri bhindi. 

» Dust off the excess – Before frying in oil, dust the excess besan mix off the bhindi. Skipping this step would make the oil messy and challenging to cook. 

» Check the oil temperature – drop a slice of bhindi in hot oil. If it floats right back up, then the oil is all set. 

» Do not overcrowd the cooking oil. Adding too many bhindis to the oil will steam each other and will never become crispy. So space them out and fry in batches. 

» This recipe makes six servings. But if you are expecting a larger crowd, do make a double batch as this crispy okra will disappear off the plate within minutes. 

Kurkuri bhindi on a plate with vinegar onions

Now for some Faqs

» Why toss Kurkuri bhindi in cornstarch? 
Cornstarch is the best when it comes to coating food. It lends a crispy exterior coat. I have experimented with arrowroot and potato starch, but nothing beats cornstarch. It’s simply the best. 

» Can you store leftover Kurkuri Bhindi? 
I would not recommend that! 

I would suggest you relish this crispy bhindi fresh as keeping them for long will make it soft and unappetizing. It probably wouldn’t taste like the freshly fried ones. 

» Can you bake this kurkuri bhindi? 
Yes, of course. Though it is really hard to beat the taste of a freshly deep-free kurkuri bhindi, for healthier options, you can bake crispy okra in an airfryer or the oven.

To bake Kurkuri Bhindi in an airfryer- 

  • Arrange the coated bhindi slices in a single layer in the airfryer insert.
  • Spray with oil. 
  • Cook at 375 degrees F for 10-12 minutes or until crispy. Flip them halfway through the cooking with tongs. 
  • This will ensure that the bhindi becomes kurkuri evenly and turns perfectly golden. 

Kurkuri bhindi in an airfryer

To make Kurkuri Bhindi in the oven – 

  • Grease a baking sheet.
  • Arrange the coated bhindi slices in a single layer on the grease tray. Spread them out evenly. 
  • Spray with oil. 
  • Cook at 375 degrees F for 10-12 minutes or until crispy. Flip them halfway through the cooking with tongs. 

Crispy fried okra with warm rotis

Share it with your friends and family, and I am sure everyone will love these crispy Kurkuri Bhindi.

Do let me know in the comments when you make this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

CRAVING FOR MORE, TRY THESE OTHER FLAVORFUL SNACKS!

ORIGINALLY PUBLISHED ON MAY 16th, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON MAY JUNE 25th, 2020 WITH BETTER PICTURES AND TIPS!

Kurkuri Bhindi

4.30 from 17 votes
Crunchy, tangy, and delicious Kurkuri bhindi (crispy okra) is perfect for an appetizer or just a snack! This recipe yields crispy okra bites, whether you bake or fry them. Pair it with your paneer dishes or panchmel dal for an incredible dinner tonight.
Prep: 35 minutes
Cook: 15 minutes
Rest: 10 minutes
Total: 1 hour
Calories: 36 kcal
Servings: 6

INGREDIENTS 

GARNISH

INSTRUCTIONS

HOW TO DE-SEED AND SLICE OKRA/BHINDI

  • Rinse bhindi thoroughly under tap water. Rub it gently to remove any dirt that usually sticks to the skin of bhindi.
  • Pat it dry with a kitchen towel. 
  • Trim the top of each bhindi. Now, slice each bhindi in half down the center vertically. You will now have four sliced pieces of each bhindi.
  • Use a spoon to scoop out and discard all the seeds from bhindi.

MAKE KURKURI BHINDI

  • Transfer bhindi to a mixing bowl. Add cumin powder, coriander powder, red chili powder, haldi, chaat masala, and salt.
  • Toss to coat the bhindi in spices. 
  • Let the bhindi rest for 10 minutes. Salt will help to draw some moisture from the bhindi. 
  • Heat oil in a pan. When the oil becomes hot, add besan and cornstarch to the bhindi. Toss to coat. 
  • Just before frying dust off the excess flour and deep fry the bhindi in batches. Do not overcrowd the pan. 
  • Fry until crisp and golden. Remove from oil and drain all the excess oil off.
  • Crispy Kurkuri Bhindi is ready to be served. Sprinkle some lemon juice and chaat masala on top and enjoy!

VIDEO

RECIPE NOTES

 
Tips to make the best Kurkuri Bhindi
 
» To avoid bitter taste– make sure most of the seeds are removed from behind as the seeds impart a bitter taste.
 
» Once bhindi/okra is coated in spices, let it rest for 10 minutes. This step is essential. Salt will draw the bitter liquid out of the bhindi.
 
» Bhindi has a bad reputation for being slimy in texture. Therefore it is coated in besan and cornstarch mix. 
 
» Substitute for cornstarch – Rice flour. Rice flour will add a nice crisp coating to this kurkuri bhindi. 
 
» Dust off the excess – Before frying in oil, dust the excess besan mix off the bhindi. Skipping this step would make the oil messy and challenging to cook. 
 
» Check the oil temperature – drop a slice of bhindi in hot oil. If it floats right back up, then the oil is all set. 
 
» Do not overcrowd the cooking oil. Adding too many bhindis to the oil will steam each other and will never become crispy. So space them out and fry in batches. 
 
» This recipe makes six servings. But if you are expecting a larger crowd, do make a double batch as this crispy okra will disappear off the plate within minutes. 
 

NUTRITION

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 496mg | Potassium: 151mg | Fiber: 2g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 1mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Appetizer, Sides
Cuisine: Indian

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Comments

  1. urvashi says:

    Wow!! What an idea….mind blowing…. Just wanna try now

  2. Parth says:

    Definitely, what a splendid site and enlightening posts, I have bookmarked your site. This recipe taste very authentic like the ones we eat in a restaurant. Thanks for sharing. All great work.

  3. Rajni J says:

    Enjoy all your recipes. This one is my all time favorite and has never failed me wrong. I follow your recipe without any doubt and they come out perfect. Thanks for putting up such a picture guide website. Truly admire you for all your hard work!

  4. Beena says:

    Hello there! Made your recipe. Very tasty and stayed crisp for very long. Will try your other one also baked bhindi. Beautiful website and very nicely displayed steps.

    • RK says:

      Thanks Beena,for sharing your experience with me. Glad you enjoyed this recipe and thanks for following my blog! 🙂

  5. Great site!! says:

    Thanks for putting up such a detailed website. Each step is clearly explained which makes cooking a pleasant affair. Totally loved this recipe. Cutting and removing the seeds was a very long way to such a yummy appetizer. Everyone loved it and was finished up. Thanks Ruchi for sharing such an easy recipe.

  6. Meena says:

    Hello Ruchi,

    First and foremost, I just admire your cooking and your blog! Wish I had 1% of your cooking techniques in me. Yummy and lip smacking recipe. Have tried it couple of times and always a winner! Thanks dear.

    Regards,
    Meena

    • RK says:

      That’s so sweet of you Meena. I bet you are an awesome cook who loves to try new recipes for her family. Glad you liked the recipe and thanks for stopping by. 🙂

  7. Vimmi says:

    Simply mouthwatering and delicious recipe. Tried it and was really a crunchy munchy bhindi. My kids who are not a bhindi eater ate most of it. They are the one who call it crunchy munchy snack. so crispy and a perfect anytime snack. thanks Ruchi for excellent presentation. I am really enjoying your site and trying out new recipes daily.

    • RK says:

      Glad to hear that Vimmi!! Kids love this bhindi, it’s their favorite. Thanks for trying it out and will see you around on the blog. 🙂

  8. Kussum says:

    Super Duper recipe ♡! Wow…thnx for explaining so well with the pics and sharing superb recipes with us! Something different and tasty too. Will surely try this out.

    • RK says:

      Thanks for stopping by Kussum! Glad to hear that you liked it. Sure, give it a try and if possible share your experience with me. 🙂

  9. Nargis says:

    Perfect bhindi. Was craving for something different and you gave an exact recipe. Thanks Ruchi, this way of making bhindi is yumm-o

  10. Sarita says:

    Thank you for your Navratri Meal planner. It’s a great great help.. will surely be trying out some of your recipes and looking forward to more. Thanks Ruchi!

  11. Megha says:

    I am enjoying your Navratri meal planner on Facebook. So thoughtful and creatively planned. This year I am trying few of your recipe but for next year it is on my hit list…. will follow you from the start. Have got my bhindi and will try this one tonight. Thanks for all your hard work.

    • RK says:

      You are welcome Megha. Thanks for your kind words. I am glad you liked my meal planner, it’s a great help. Do try out bhindi recipe and share your reviews.

  12. Memon Sana says:

    Woww… Veryy Delicious Recipee.. Before Bhindi was very Boring 4 me bt after eating kurkuri bhindii…. i m fan of it its veryyyy tasty & yummylicious… Thank U for sharing this recipe..

    • Ruchi says:

      Pleasure is all mine. Yes, this recipe gives Bhindi a great makeover. 😊 Thanks for sharing your feedback with me.

  13. Alka Dighe says:

    5 stars
    I personally don’t like bhindi but this recipe won me over My husband told me several times how wonderful this was I will definitely make this again