Kurkuri Bhindi Recipe or Crispy bhindi (okra) fry with step by step photos. I love okra very much especially when made like this crispy fry. In hindi, the word Kurkuri means “Crisp”.
Bhindi means “Okra” which is again called as “Vendakkai” in Tamil. Like the name suggests this is a crisp and crunchy dish that you can serve during tea time especially during the cold season.
Also this recipe happens to be a no onion, no garlic recipe. The tangy spices added makes it lip smacking and delicious and not only that, there is no chance of a slimy mass that you sometimes get while making a curry or stir fry with okra.
Though typically rice flour is not added while making these kurkuri bhindi, I have done so, as it helps to maintain the crunchiness of the okra for a long time even after deep frying.
Apart from enjoying it as a snack during tea time, you can also serve these crisp fries as a side dish with rice especially pulaos.
Step by Step Kurkuri Bhindi Recipe:
2. Spice the cut okra with dry powders and toss well for even distribution.
3. Sprinkle besan and rice flour evenly and mix with either spoon or hand.
4. Deep fry in batches till crisp and crunchy. Make sure you remove on to a kitchen paper to absorb excess oil.
I have added 2 tsp oil while adding the spice powders, as it will prevent the okra from becoming sticky and watery as we are also adding salt. Adjust the spice powder according to your taste. Deep fry in batches, I cooked in 2 batches for an evenly cooked and browned bhindi.
Check out these delicious deep fried snacks recipes like Aloo Bonda, Bread Rolls, Dill Leaves Pakodas, Keerai Bonda, Palakottai Vadai, Pappad Rolls, Paneer Potato Pops, Vegetable bonda and Aloo Bhujia
- Bhindi (Okra / Ladies Finger) – 200 gms
- Besan (chickpea flour) – 3 tbsp
- Rice flour – 3 tsp
- red chili powder – 1/2 tsp
- Coriander powder – 3/4 tsp
- Chaat masala powder – 1/2 tsp
- Roasted Cumin powder – 2 pinch
- Turmeric powder – 1 pinch
- Salt – to taste
- Oil – for deep frying
- Wash and dry the okra completely. There should not be any moisture present. Trim the edges.
- Cut the okra lengthwise and further slit them cross wise. Sprinkle chili powder, coriander powder, turmeric powder, chaat masala, salt, 2 tsp oil and toss well. Let it rest for 5 mins.
- Sprinkle besan, rice flour and asafetida over the okra slivers and once again toss well making sure it generously coats all the bhindi.
- Heat a pan with oil for deep frying. When the oil is sufficiently hot, drop the okra pieces in batches and cook it is roasted crisp and golden brown.
- Drain onto a kitchen paper to absorb excess oil and continue with the rest of okra.
- Serve hot with tomato ketchup.