This 30-minute Indian Crispy Okra recipe, also known as Kurkuri Bhindi or Okra fry, is a delicious crispy Indian snack or side dish that’s perfect for a Monsoon or Tea time snack.
This recipe is easy to follow and ensures you get deliciously crunchy okra every time, which everyone will love.(step-by-step-recipe-photo-video)
About Crispy Okra Recipe:
Kurkuri Bhindi, or Crispy Okra, is a popular Indian recipe, especially enjoyed during the monsoon season. This dish has a special place in my heart as it reminds me of my childhood when my mother used to make it for us on rainy days.
The crispy texture and tangy flavor make it impossible to stop at just one plate. This recipe is quick, simple, and loved by both kids and adults.
Okra, also known as bhindi in India, is not only tasty but also nutritious. It’s packed with vitamins A and C and is a good source of dietary fiber. This makes it a great choice for a healthy snack or side dish.
Though the origins of crispy okra chips or Kurkuri Bhindi can be traced back to North India, where it’s commonly served as a side dish along with meals, if you ask me, I first saw my mom making this at home, so for me, the origin of the recipe was my home itself. 🙂
Generally, in Bihar, we make pakoras with almost all vegetables, and bhindi or okra is one of those vegetables we use to make pakoras.
The combination of spices used in this recipe gives it a unique flavor that’s tangy, spicy, and savory. The addition of besan (gram flour) and cornflour helps in making the okra super crispy, which is essential for this dish.
One of my favorite memories is watching my mother frying the okra while we, as kids, eagerly waited to grab a handful of the crispy, crunchy bhindi.
The kitchen would be filled with the aroma of spices and the sizzle of frying okra, making our mouths water.
The only difference in my recipe is that my mom would add rice flour instead of corn flour.
But today, I thought of using cornflour. So, it’s your choice—you can make it with whatever you have on hand, or you can skip these two altogether and use only besan.
Now, I continue this tradition with my family, and it’s always a joy to see my daughter’s face light up when she sees Kurkuri Bhindi on the table. It was actually on her demand that I made this recipe today.
She had this okra fried once we bought it from the store, and she liked it so much that she kept asking me when I would make it at home.
So I asked my mom about the recipe, and that is how I made okra fry for the first time.
Some of the crispy okra we had just like that, and some I saved to serve with dal and rice. This is what my mom used to do. Smart, right?
So now it’s your turn, do try this recipe and let me know how it turned out for you.
Serving Suggestion:
Serve Kurkuri Bhindi hot as a side dish with your main meal.
It pairs well with dal (lentil soup) and rice.
You can also enjoy it as a standalone snack with a cup of hot chai (tea) or coffee.
Storage Suggestion:
Prefer making it in small quantities and enjoying it when it is freshly made.
But in case there are any leftovers you can store them in an airtight container.
It can be kept at room temperature for up to a day.
Pro Tips for Kurkuri Bhi:
Ensure the okra is completely dry before coating it with spices to prevent it from becoming slimy.
Cut the okra into uniform thin strips for even frying.
Fry the okra in small batches to maintain the oil temperature and ensure they cook evenly.
Use a slotted spoon to remove excess oil from the fried okra.
Lastly, do not remove the seeds from the okra. Some people do that, but I avoid wasting the seeds. Besides, it’s a tedious task to remove the seeds from each piece of okra.
Why You Should Make this Indian Style Crispy Okra:
Kids love this snack because of its crispy texture and tangy flavor.
Okra is packed with essential vitamins and fiber.
Can be served as a snack or a side dish with meals.
Best for this Monsoon season and tea time snack.
Looking for Some More Recipes Like this:
In case you love sweet snacks more, then you can check out my Wheat flout pazham pori and Kerala Style Pazham Pori
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Basic Ingredients Used to Make Kurkuri Bhindi:
Bhindi (Okra): Bhindi or Okra is the key ingredient, always pick fresh and tender okra for the best results.
Turmeric Powder: Adds a Vibrant color.
Chilli Powder: Gives a spicy kick to the dish.
Amchur Powder & Chaat Masala: Adds a tangy (chatpata) flavor to the dish.
Coriander Powder: Adds a fresh, slightly citrusy flavor.
Salt: A very important ingredient.
Cornflour (optional): Helps in making the okra extra crispy. You can use rice flour instead of cornflour for a different kind of crispiness.
Besan (Gram Flour): Binds the spices to the okra and adds to the crispiness.
Asafoetida (Hing): Adds a unique flavor and aids in digestion.
Cooking Oil: For frying the okra.
Crispy Indian Okra Recipe – Bhindi Fry
Ingredients
- 500 gm Okra bhindi
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Amchur Powder Dry Mango Powder
- 1 tsp Chaat Masala Powder
- 1 tsp Coriander Powder
- Salt to taste
- 1 tbsp Cornflour optional
- ½ cup Besan Gram Flour
- Asafoetida a pinch
- Cooking Oil to fry
Instructions
- Wash the bhindi (okra) thoroughly and dry them completely. Trim the ends and cut them lengthwise into thin strips.
- In a mixing bowl, add okra, turmeric powder, chilli powder, amchur powder, chaat masala powder, salt, coriander powder, and asafoetida. Mix well.
- Let it rest for 6-7 minutes.
- Then add cornflour and besan and mix well.
- Heat the cooking oil in a pan over medium heat.
- Fry the coated bhindi strips in batches until they are crispy and golden brown.
- Remove the fried bhindi from the oil and drain on paper towels to remove excess oil.
- Serve the crispy bhindi hot as a side dish or a snack.
- Enjoy your delicious Indian Style Crispy Bhindi during this monsoon.
Nutrition
Frequently Asked Questions About this Recipe:
Can I use frozen okra for this recipe?
It’s best to use fresh okra as frozen okra can be too watery and won’t get as crispy as made with fresh okra.
Can I bake the okra instead of frying it?
Yes, you can bake the coated okra or you can air fry them.
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