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Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.
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Prep Time 15 minutes
Cook Time 19 minutes
Course vegan
Cuisine Indian
Servings 4 people


  • Approx. 1/2 pound okra (bhindi)
  • 1 tbsp salt
  • 1/2 tbsp cumin seed (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1 tbsp red chili flakes
  • 1/2 tbsp mango powder (amchoor)
  • 1/4 tbsp turmeric (haldi)
  • 2 tbsp besan (gram flour) available in Indian grocery stores
  • 1 tbsp rice flour
  • Oil to fry


  • Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
  • Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
  • Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
  • Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
  • Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
  • Kurkuri bhindi, crispy okra is ready to be served.
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25 thoughts on “Kurkuri Bhindi (Spicy Crispy Okra)

  1. Dear teacher, i love your recipes so much. Thank you for this one!!! I had farmers market okra so fresh! As i was slicing it according to the recipe, it was so slimy it dangled from my hand like a shag carpet. I didnt think it would ever work. It was PERFECT!! Crisp and completely slime free!!
    Thank you gor this and for all you do!!

      1. Thank you Manjula aunty for this recipe. But when I dropped the coated bhindi in frying oil, the gramnfliyr and spices got mixed with oil and the bhindi was fried almost without coating.
        I am sure I must have done something wrong, but can you please advise .
        Thank you

  2. Can we make this ahead of time for a party? If so how long will it stay crispy. Or can we heat them in an oven to make them crispy just before serving?

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