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Bhindi or Okra is my favourite sabzi and this kurkuri bhindi or crispy okra recipe is one of my family’s most liked recipes. It is one of the easiest recipes with a handful of simple ingredients that could be easily found in any pantry.
This delicious and super crispy bhindi recipe is great for starters as well as main course when paired along with daal and boiled rice. Be sure to prepare a big quantity as they disappear in minutes, even the pickiest eaters love this dish. Leave me your feedback in comments if you try this recipe.
Also check my bhindi karahi recipe, you’ll like it too.
The Ingredients needed for kurkuri bhindi or crispy okra:
Serving Suggestions:
- Serve with daal or kadhi and boiled rice.
- You can also serve it as a snack with ketchup or imli chutney.
- I personally like having this kurkuri bhindi with roti, green chutney and lassi.
Where can I find okra or bhindi?
Finding fresh okra or bhindi is a real struggle if you are living in small towns (like me) here in Germany. It is usually available in Pakistani/Indian grocery stores (in big cities). I ordered mine from Jamoona (an online grocery store) and quite impressed with the quality of their products especially the fresh produce.
If you’re living in Germany, do order from them. Click here to have a look at their online store they have a wide variety of products.
To avoid making slime free okra:
- Wash the bhindi in advance and dry it completely with kitchen towel (let it dry overnight if possible) otherwise it will be slimy and sticky.
- Adding lemon juice also helps remove slime from the okra.
Recipe Notes:
- I used rice flour to give more crunch to this kurkuri bhindi, but you can totally skip it.
- I prefer using Himalayan salt for my recipes.
- Adjust the spices to your liking.
- You can also fry few green chilies along with the bhindi.
- Oil should be enough hot otherwise the okra will become soggy. But if it is burning hot the okra will burn in no time.
- You can easily double or triple this recipe.
- I like the tender seeds of okra in this recipe for extra crunch, but you could discard them if you don’t like them.
Watch how to make this kurkuri bhindi or crispy okra:
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Ingredients
- Okra or Bhindi (wash, dried, cut in strips) – ½ kg
- Himalayan Pink Salt – 2 teaspoons or to taste
- Turmeric Powder – ½ teaspoon
- Cumin Powder – 2 teaspoons
- Coriander Powder – 2 teaspoons
- Carom Seeds or Ajwain – 1 teaspoon
- Red Chili Powder – 2 teaspoons
- Amchur Powder – 1 teaspoon
- Lemon – 1
- Gram Flour or Besan – ½ cup
- Rice Flour – 2 tablespoons
- Oil – for frying
- Chaat Masala – 1 teaspoon
Instructions
Step by step recipe is given below:
- Add bhindi, salt, turmeric powder, cumin powder, coriander powder, carom seeds, red chilli powder, amchur powder and some lemon juice in a bowl. Mix them well.
- Add besan and rice flour. Mix until well coated.
- Heat oil in a pan and deep fry the bhindi in it in small batches over medium to high heat till nicely browned and crispy.
- Drain and transfer to a plate, lined with kitchen towel to remove excess oil.
- Your crispy and crunchy kurkuri bhindi is ready. Squeeze a lemon over them and sprinkle with chaat masala.
Serve with Daal or Kadhi and Boiled Rice. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Dry the bhindi completely with kitchen towel (let it dry overnight if possible) otherwise it will be slimy and sticky.
- Adding lemon juice also helps remove slime from the okra.
- Oil should be enough hot otherwise the okra will become soggy. But if it is burning hot the okra will burn in no time.
- I like the tender seeds of okra in this recipe for extra crunch, but you could discard them if you don’t like them.