Bhindi fry recipe with step by step photos. Crispy bhindi fry or kurkure bhindi recipe, a feather light crispy and delicious snack/side dish made with fresh and tender okras.
I just love vendakkai pakoda, a similar preparation with typical south Indian flavors, when I tasted this crispy bhindi fry recipe in my friend’s place I so loved it. The same deep fried okra, but very different flavor and taste and most important, very light and crispy they were compared to vendakkai pakoda. I got the recipe from my friend and since then I have made it so many times, in fact if I am not sure what to make with okra I make this kurkure bhindi.
Okra or ladies finger is a very versatile vegetable. Most people either love it or hate it to the core. Those who hate okra mostly dread its slime. In this kurkure bhindi or crispy bhindi fry recipe, there is absolutely no slime, the tender okras are tossed in a flour-spice mixture and deep fried until almost charred. The secret here is, the okra is cut into thin slices lengthwise, you can remove the vine if you prefer but I never do that. Select very tender and fresh okra as we are going to keep them either whole or just cut into half.
To make bhindi fry recipe you need very basic day to day ingredients. Rice flour, gram flour, chilli powder, chaat masala powder and salt. Make sure your okras are washed and pat dried thoroughly. Not even a drop of water in the vegetable. Also no need to add water to the flour mixture. I have added just 1/2 teaspoon oil to coat and bind the flour with vegetable.
Serve this bhindi fry as a snack with coffee but I always serve this as side dish with any kind of dal and steamed rice, a really satisfying and delicious meal. This kurkure bhindi keeps well for up to 2 days if stored airtight.
Here is how to make crispy bhindi fry recipe or kurkure bhindi recipe, do try out and you will love it!
Crispy bhindi fry or kurkure bhindi recipe with step by step photos.
1. Wash, pat dry and cut the okra into thin lengthy slices. Keep it either whole or slit into half.
2. Take rice and gram flour in a mixing bowl. Add 1/2 teaspoon oil and mix well.
3. Add the cut okras.
4. Add salt, chilli powder, chaat masala powder. Toss very well. Keep aside for 10-15 minutes.
5. Heat oil for deep frying. Deep fry the spice coated okra until dark brown from all the sides.
6. Serve crispy bhindi fry with rice or serve as snack.
Bhindi fry recipe card below:
- 15-20 tender and fresh okra/bhindi
- 4 tablespoons rice flour
- 4 tablespoons gram flour
- 1/2 teaspoon chili powder
- 1/4 teaspoon chaat masala powder
- 1/8 teaspoon asafoetida
- Oil for deep frying
Wash, pat dry and cut the okra into thin lengthy slices. Keep it either whole or slit into half.
Take rice and gram flour in a mixing bowl. Add 1/2 teaspoon oil and mix well.
Add the cut okras.
Add salt, chilli powder, chaat masala powder. Toss very well. Keep aside for 10-15 minutes.
Heat oil for deep frying. Deep fry the spice coated okra until dark brown from all the sides.
Serve crispy bhindi fry with rice or serve as snack.
1.Do not add water to the flour, the okra will leave out juice and that is enough to bind the flour-spice mixture.
2.You can sprinkle some amchur powder while serving.