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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.
Course Side Dish
Cuisine Indian
Keyword Bhindi fry, Bhindi kurkuri, crispy Ladies finger, crispy okra fry
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Lata Lala


  • 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


  • 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.


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.