Kurkuri Bhindi | Crispy Spicy Fried Okra

Kurkuri Bhindi | Crispy Fried Okra

This recipe is a variation of this other Kurkuri Bhindi recipe. Instead of carefully removing the seeds, this time the seeds are left in place, and the okra are halved or quartered rather than carefully splintered.

In this Rajasthani recipe, the okra slices are marinated in spices and, just before frying, are coated in chickpea flour and rice flour. The flours form a self-battered coating on the okra. After frying, they are a crispy snack that can be eaten with a meal or any time that you have the munchies.

Are you interested in Okra recipes? Read more about Okra here. And try Teeny Dried Okra Vathal, Crispy Okra in Yoghurt, Salad of Charred Okra with Tomato, Ladyfingers Recheio, Avial, and Spicy Dried Okra.

Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check back here in the future.

Why not browse all of our Okra recipes, and all of our Indian dishes. Our Indian Essentials are here. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.

Kurkuri Bhindi | Crispy Fried Okra

Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers

500g fresh okra
1 tspn sea salt
0.5 – 1 tspn chilli powder, according to taste
0.5 tspn amchur
0.5 tspn cumin powder
0.5 Tblspn coriander powder
0.5 tspn turmeric powder
3 Tblspn besan (chickpea flour)
1 Tblspn rice flour
vegetable oil or ghee for frying

garnish (optional)
0.5 tspn chaat masala
chopped coriander leaves
julienned ginger
chopped green chilli

Wash the bindi and dry each one with a towel.

Halve or quarter each bhindi lengthwise, depending on the size. In a bowl, mix all the spices and the salt with the bhindi ensuring even coverage. Let then sit for 10 minutes – they will become quite moist.

Put the oil on to heat. The oil needs to be very hot – a little flour sprinkled onto the oil will sizzle.

Just before frying, add the rice flour and besan flour to the bhindi and mix through well. Make sure all are coated. Adding the flours immediately before frying ensures the okra slices are crisp and not limp when they are fried.

Fry the okra in batches until they are golden brown, and drain on paper towel.

Sprinkle with Chaat Masala and add any garnishes.

Serve and enjoy!

recipe notes and alternatives
Works very well as a snack and appetiser. Or serve as a side dish with dal and rice, sambar rice, curd rice, or just with chapatis, roti or parathas and a bowl of yoghurt.

The seeds can be left in the okra – many people really enjoy the seeds. Or, if preferred remove some when slicing.

Bindi can be sliced cross wise, thinly, instead of in long strips.

Reduce the amount of bhindi to 25og and add 0.5 red or white onion, 0.5 small – medium red pepper and a little mild, young ginger – all sliced to form long thin strips.

Kurkuri Bhindi Salad

Make the crispy okra without marinating in the spices, then mix the deep fried okra with chopped onion, chopped tomato and chopped green coriander leaves. Squeeze lemon juice over the salad and season to taste with chaat masala and sea salt. This is unbelievably delicious.


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