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Home / Recipes / Bhindi Kurkuri/Crispy Fried Lady Finger

Photo of Bhindi Kurkuri/Crispy Fried Lady Finger by Vanitha Bhat at BetterButter
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Bhindi Kurkuri/Crispy Fried Lady Finger

Sep-01-2017
Vanitha Bhat
15 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bhindi Kurkuri/Crispy Fried Lady Finger RECIPE

Amazingly crunchy and delicious Indian spiced bhindi/okra fry,

Recipe Tags

  • Veg
  • Easy
  • Others
  • Punjabi
  • Frying
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. 250 gm bhindi/lady’s finger/okra
  2. 1 teaspoon coriander powder
  3. ½ teaspoon red chilli Powder
  4. 1 teaspoon Kashmiri chilli powder (for the color)
  5. ¼ teaspoon turmeric powder
  6. 1 teaspoon cumin powder
  7. ½ teaspoon chaat masala powder
  8. ¼ teaspoon hing/asafetida
  9. salt to taste
  10. 3 to 4 tablespoons besan/chickpea flour
  11. 2 to 3 tablespoons rice flour
  12. salt to taste
  13. few curry leaves
  14. oil for Deep frying

Instructions

  1. Wash bhindi/okra/lady's fingers thoroughly, dry them as much as possible (with a kitchen towel or leave in a colander for about 30 minutes) and trim the edges.
  2. Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips. Place strips of bhindi into a large mixing bowl.
  3. Now, sprinkle all the spices, 2 tablespoons of besan and 2 tablespoons of rice flour over the vegetable. Gently mix with a spoon or clean hands to coat it evenly.
  4. Make sure the okra is evenly coated with the spices, besan and rice flour. If needed, sprinkle a few drops of water and add more besan or rice flour. Adding water may make the mixture a bit sticky, but helps in adhering the masala paste.
  5. Do a taste test and add more spices if needed. Heat oil for deep frying in a kadai or deep saucepan.
  6. Add the coated bhindi in batches. Try to separate the clumps of bhindi as much as possible. Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside.
  7. Remove and place on absorbent paper to soak the excess oil. Deep fry curry leaves for a few seconds until crisp.
  8. Serve hot, spicy, crispy, golden brown lady's fingers/okra/bhindi garnished with fried curry leaves. You can enjoy them as a tea time snack or even with rice and dhal.

Reviews (1)  

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Ashima Singh
Sep-04-2017
Ashima Singh   Sep-04-2017

Woww..Yummyyy...

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