Kurkuri Bhindi

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. 

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 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. 

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. 

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!

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. 

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. 

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. 

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.

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