Bhindi Kurkuri | Indian style Crispy okra | Bhindi Fry | Crispy Ladies finger recipe with step by step instructions

Bhindi Kurkuri | Indian style Crispy okra | Bhindi Fry is a vegan, Gluten free side dish, also can be served as snack or for main course.

Ready in minutes, this crispy okra fry is made using okra, gram flour, rice flour and some spices.

This dish tastes yummy when paired with Masoor dal tadka, Waldorf salad, Cucumber peanut raita and hot Chapati (indian flat bread).

What is Bhindi Kurkuri | Indian style Crispy okra | Bhindi Fry?

In Indian, Hindi language Bhindi means Okra and Kurkuri means crisp. The best vegan and gluten-free recipe worth trying from Indian cuisine.

While making menu for my weekday meals, Bhindi/Ladies  finger/Okra always gets the top spot as my kiddos love this.

We love to eat pyaz tamatar wali bhindi, fried masala bhindi-aloo but this time I wanted to try something different with it.

How to make Bhindi Kurkuri | Indian style Crispy okra | Bhindi Fry

This super simple to make North Indian style Crispy Bhindi recipe uses minimal ingredients and gets ready in no time.

Bhindi/Okra/Ladies Finger is first marinated in mixture of routine spices, gram flour and rice flour.

After that it is fried in hot oil until they become crispy & crunchy.

Can I bake Bhindi in an Oven?

Yes, very much! For that follow the recipe instructions till marination. There after arrange these in a single layer in a baking tray with parchment paper underneath.

You can spray oil over okra and bake in a preheated oven for 10 minutes at 180°C.

Remove, turn the okras upside down and bake further for 5 to 7 more minutes. They should be crisp and golden by this time.

To make Bhindi Kurkuri In Air Fryer

You can make this crispy bhindi in air fryer with very less amount of oil.

To make this style of bhindi in air-fryer, first preheat air fryer at 170C for 5 to 7 minutes.

After that spray some oil on airfyer basket and arrange the bhindi leaving some space in between each bhindi.

Cook for 10 minutes on top side and turn the bhindi upside down and air fry for 5 more minutes.

Once the bhindi look golden and crisp remove and arrange in serving platter.

Here is an easy step by step recipe to make Bhindi Kurkuri

Wash all the bhindi properly. Pat dry, make sure no water is left on the bhindi.

Wrap it in towel to soak all the moisture from bhindi. You can also spread the bhindi in a wide plate under the fan.

Snip head and tail and slice the bhindi vertically into thin strips.
First cut into half and then again into half and take out the seeds of it as much as you can.

Now transfer the slit bhindi into a big mixing bowl, add all above mentioned dry spices except salt, chaat masala and lemon juice and mix it well.

Make sure all the spices are well coated to the bhindi and keep it aside for minimum few minutes.

Heat oil in a pan. The oil should be smoking hot, as if it the heat is less, then the bhindi will not turn crispy but soggy.

Just before frying add salt and lemon juice to bhindi.

Now shallow fry the bhindi into the oil by spreading it uniformly in the frying pan.

Fry them in small batches on high to medium flame till the bhindi turn crispy.

Kurkuri Bhindi is ready ❤❤ sprinkle some chaat masala and enjoy.

Serving Suggestions

This crispy bhindi can be eaten as side dish or an evening snack with tea. We enjoy it as accompaniment with Rice, Whole mung curry and some roasted papad.

This bhindi remains crispy even after 30 minutes of frying. So enjoy it without having fear of it going soggy.

Notes

1. Choose long and tender bhindi to make this recipe.

2. While you slice the Bhindi, cut into thin strips, otherwise they won’t turn crisp as desired.

3. I love to add few potatotoes and make bhindi aloo sometimes. If you wish you can deep fry potatotoes separate and later on mix both.

4. Make sure the oil is very hot while you fry the bhindi. If it is fried in not so hot oil, Bhindi will absorb more oil and eventually it will make it soggy.

5. You can bake or air fry this kurkuri bhindi.

6. I would recommend not to use the same oil for any other cooking purpose as heated on high flame makes it unusable.

Recipe Card ⬇️

Print Recipe

Bhindi Kurkuri | Indian style Crispy okra

Bhindi Kurkuri | Indian style Crispy okra | Bhindi Fry is a vegan, Gluten free side dish, also can be served as snack or for main course.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: Bhindi fry, Bhindi kurkuri, crispy Ladies finger, crispy okra fry

Servings: 4

Author: Lata Lala

Ingredients

• 250 gms Bhindi /Okra
• 4 tbsp Besan /gram flour
• 2 tsp Rice flour
• 1/2 tsp Turmeric powder
• 2 tbsp Kashmiri Red Chilly Powder
• To taste Salt
• 1 tbsp Coriander Powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Garam masala powder
• 1 tsp Chaat Masala/ Dry mango amchoor powder
• 1 tbsp Lemon juice
• Oil- for frying

Instructions

• Wash all the bhindi properly. Pat dry, make sure no water is left on the bhindi.
• Wrap it in towel to soak all the moisture from bhindi. You can also spread the bhindi in a wide plate under the fan.
• Snip head and tail and slice the bhindi vertically into thin strips.
• First cut into half and then again into half and take out the seeds of it as much as you can.
• Now transfer the slit bhindi into a big mixing bowl, add all above mentioned dry spices except salt, chaat masala and lemon juice and mix it well.
• Make sure all the spices are well coated to the bhindi and keep it aside for minimum few minutes.
• Heat oil in a pan. The oil should be smoking hot, as if it the heat is less, then the bhindi will not turn crispy but soggy.
• Just before frying add salt and lemon juice to bhindi.
• Now shallow fry the bhindi into the oil by spreading it uniformly in the frying pan.
• Fry them in small batches on high to medium flame till the bhindi turn crispy.
• Kurkuri Bhindi is ready ❤❤ sprinkle some chaat masala and enjoy.

Serving Suggestions

• This crispy bhindi can be eaten as side dish or an evening snack with tea. We enjoy it as accompaniment with Rice, Whole mung curry and some roasted papad.
• This bhindi remains crispy even after 30 minutes of frying. So enjoy it without having fear of it going soggy.

Notes

1. Choose long and tender bhindi to make this recipe.

2. While you slice the Bhindi, cut into thin strips, otherwise they won’t turn crisp as desired.

3. I love to add few potatotoes and make bhindi aloo sometimes. If you wish you can deep fry potatotoes separate and later on mix both.

4. Make sure the oil is very hot while you fry the bhindi. If it is fried in not so hot oil, Bhindi will absorb more oil and eventually it will make it soggy.

5. You can bake or air fry this kurkuri bhindi.

6. I would recommend not to use the same oil for any other cooking purpose as heated on high flame makes it unusable.

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