What is Kurkure Bhindi ?
Kurkure Bhindi, also called crispy fried okra, is a tasty and crunchy Indian snack or side dish. It’s made by slicing bhindi (okra) thin, mixing it with gram flour (besan) and spices, and then deep-frying it until it turns crispy. The word “kurkure” means crispy in Hindi – and this dish really is!
Many people enjoy kurkure bhindi at home because it’s full of flavor and super crunchy. Even those who don’t usually like bhindi end up loving this version! You can serve it with simple meals like dal and rice, or enjoy it as a snack with tea.
It’s spiced with red chili powder, cumin, and chaat masala, which gives it a tangy and spicy taste. Whether you’re making it for a special meal or just want something crispy to munch on, kurkure bhindi is always a good idea. Plus, it’s quick and easy to make!
Ingredients For Kurkure Bhindi Recipe
- 250 g bhindi (okra/ladyfinger), thinly sliced lengthwise
- 2 tbsp besan (gram flour)
- 1 tbsp rice flour (for extra crispiness)
- 1 tsp cornflour (optional, adds crunch)
- 1/2 tsp red chili powder
- 1/2 tsp chaat masala
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp lemon juice or amchoor powder (dry mango powder)
- Salt to taste
- Oil for deep frying
Step By Step Kurkure Bhindi Recipe
1. Prepare the bhindi:
Wash and pat dry the bhindi thoroughly. Remove tops and tails. Slice each bhindi thinly lengthwise (into 4–6 strips depending on size).
2. Coat with masalas:
- In a mixing bowl, combine sliced bhindi with besan, rice flour, cornflour, and all the spices including salt.
- Mix gently with your hands so the bhindi is coated well. Don’t add water — the natural moisture of bhindi is enough.
3. Fry the okras
- Heat oil in a deep pan on medium-high flame.
- When the oil is hot, drop a small batch of coated bhindi.
- Fry till golden brown and crisp, stirring occasionally. Avoid overcrowding the pan.
- Remove and place on paper towels to absorb excess oil.
4. Serve hot
Sprinkle a pinch of chaat masala and serve hot as a snack or side with dal-rice.
Pro Tips
- Slice bhindi uniformly for even frying.
- Don’t add water to the coating – it makes bhindi soggy.
- Fry on medium-high heat to avoid burning.
- Serve immediately for best crispness.
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Recipe Card
Kurkure Bhindi Recipe-Crispy Okra fritters
Ingredients
Method
- Wash, dry, and slice bhindi thinly lengthwise (into 4–6 strips).
- Mix bhindi with besan, rice flour, cornflour, and all spices. Use hands to coat well. Do not add water.
- Heat oil over medium-high. Fry bhindi in small batches until golden and crispy. Drain on paper towels.
- Sprinkle chaat masala and serve immediately as a crunchy side or snack.
Notes
- Slice bhindi uniformly for even frying.
- Avoid adding water; bhindi’s moisture is enough.
- Fry on medium-high flame for perfect crispness.
- Serve right after frying to retain crunch.
