Crispy Okra Fry | Bhindi Fry recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. It literally means Kurkuri = crispy and Bhindi = Okra in the Hindi language. An easy, peasy, ladies finger recipe prepared using tender okra, gram flour, and spice powders. This Kurkuri Bhindi Recipe can be served as a side dish with curd rice, Bisebelebath or Sambar Sadam, or Lemon Rice. Alternatively, an evening snack with a cup of tea or Coffee. It is vegan, gluten-free, irresistible, and can be prepared easily in a breeze, just slice the okra, sprinkle all the spice powders, marinate and fry, that’s all. If you want to give a tangy twist to the dish, then just add little chaat masala or if you like it to be tangier, squeeze lime juice on top. I like to share my thoughts on the frying part, if deep-fried as later the pan will have all the spice powders and the okra seeds leftovers. It looks like a mess and you have to discard all the oil. So, take as much oil as needed for frying the okra so that all the oil gets used up. Continue reading for all the FAQs and tips…..
Continue reading for more interesting facts, tips, and FAQ…..
✔ Bhindi/ Okra
- Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much.
✔ Can I make it without Besan?
Yes, just replace besan with rice flour and go ahead.
✔ Why the okra should be thoroughly dried before slicing?
-To avoid the sliminess in the veggie which will affect the crispiness.
-It will turn sticky while chopping.
✔ Tips to get super crispy Bhindi Fry Recipe
- Dry it thoroughly before slicing
- Slice the okra thinly, otherwise, they won’t turn crisp.
- Never use water to mix the spice powder with okra, else it becomes soggy after frying.
- Ensure the oil is hot enough while frying, else the okra will absorb more oil and become soggy.
Frequently Asked Questions
✔ Do we have alternate methods instead of Deep Frying?
- Yes, this okra can be Tawa fried, shallow fried, baked in an oven, or fried in an air fryer
✔ For baking in an oven
- Spread the marinated okra in a single layer on an oil greased tray. Brush some oil on the top of the okra. Alternatively, add 1 tablespoon oil to the okra mixture and mix it very well. Bake it in a preheated oven at 180 degrees C for 15 to 20 minutes till the okra are crisp.
✔ To make it in Microwave
- Transfer the okra to a microwave-safe dish. Spray with oil and microwave on high for 8 minutes. Remove the dish from the microwave, then mix it well and microwave again for 4 minutes.
✔ To make it in Air Fryer
- Preheat the air fryer to 200 degrees C. Then, arrange the okra in the air fryer tray in a single layer and spray with oil. Air fry for 10-12 minutes. Remove the tray from the air fryer and toss the okra. Air fry again for 5-6 minutes.
✔ Which method gives the crispiest Bhindi Fry?
- Definitely, in the deep-fried version only, we get crispy okra. But if you are calorie-conscious, try other methods.
✔ Serving Suggestions
- I will strongly recommend making this bhindi kurkuri recipe fresh and serve just out of the hot oil. If stored it will become soft and will not taste as good as the crispy ones.
Check my other Okra Recipes like
1. Ladies Finger Tamarind Kootu
2. Ladies Finger Fry
3. Vendakkai Mor Kuzhambu
4. Okra Sambar
5. Kerala Style Sambar
Crispy Bhindi Fry Recipe
Kurkuri Bhindi Recipe | Crispy Okra Fry | Bhindi Fry
Equipment
- Stovetop
- Kadai / Pan
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- ½ Kg Okra / Bhindi
- 1 Cup Besan Flour
- ¼ Cup Rice Flour Link for Homemade Rice flour
- ½ tsp Turmeric Powder
- 2 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder Link for Homemade Garam Masala Powder
- 1 tsp Jeera Powder
- Salt As Required
- Oil For Deep Frying
Instructions
- Soak the okra in water for 10 minutes. Then, rinse the okra in water 3 to 4 times well and drain the water completely.Notes: Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much.
- First, spread the okra in the towel for 10 minutes, so that the excess moisture is absorbed. Then, wipe them dry with a kitchen towel/ napkin thoroughly.Notes: Be sure the okra is fully dry before slicing, this step will give you non-slimy okras.
- Slice the okra vertically into 4 pieces. If you have small-sized okra, then slice into 2 pieces.Tips: Slice the okra thinly, otherwise they won’t turn crisp.
- Transfer the okra to a big bowl or mixing vessel.
- First, measure 1/2 tsp of turmeric powder, 2 tsp of chili powder, 2 tsp of coriander powder, 1 tsp of Garam Masala Powder, and 1 tsp of cumin powder. Then, measure 1 cup of besan flour, 1/4 cup of rice flour, and the required salt.
- Now, sprinkle all the spice powders one by one on the sliced okra.
- With a spoon or your hand, gently mix the spice powders with the okra. The spice powders must evenly coat the okra.Notes: Never use water to mix the okra, else it becomes soggy after frying.
- Marinate the okra in this mixture for 25-30 minutes. You can also keep it for an hour. The water content from the okra itself makes the mixture slightly moist.
- Heat oil in a heavy-bottomed pan, then carefully drop a few okras. Fry them till golden brown and crisp on a medium flame.Tips: Oil should be hot enough, otherwise, the okra will absorb more oil and become soggy.Notes: It can be shallowly fried, air fried, or baked, do check the notes/tips section.
- Keep on turning the okra so that they get fried evenly. Continue frying till the 'shhhh' sound of the oil subsides. Fry it in three to four batches depending on the size of Kadai. If required add more oil, while frying the okra.
- Keep the fried okra on a kitchen tissue so that the extra oil gets absorbed. If preferred sprinkle some chaat masala or lime juice on top of the crispy okra.Enjoy this Bhindi Fry with rice and Pepper Rasam.
Video
Notes
Tips for Crispy Okra Fry
1. Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much. 2. Drying the okra thoroughly is a must to avoid the sliminess in the veggie which will affect the crispiness. 3. Ensure the okra is completely dry before slicing else it will turn sticky while chopping. 4.Slice the okra vertically into 2 to 4 pieces accordingly to the size of the veggie. But, slice the okra thinly, otherwise, they won’t turn crisp. 5. Adjust all the spice powders accordingly to your taste for this Crispy Okra Fry. 6. Never use water to mix spice powders with the okra, else it becomes soggy after frying. 7. Marinating the okra in the spice powders for 30 minutes to 1 hour is a must. This step helps the spice powders seep inside the okra. 8. Oil should be hot enough, otherwise, the okra will absorb more oil and become soggy. 9. This Kurkuri Bhindi Recipe can be Tawa fried or shallow fried too. 10. For baking Bhindi Fry - spread the marinated okra in a single layer on an oil greased tray. Brush some oil on the top of the okra. Alternatively, add 1 tablespoon oil to the okra mixture and mix it very well. Bake it in a preheated oven at 180 degrees C for 15 to 20 minutes till the okra are crisp and golden. 11. To make it in Air Fryer - preheat the air fryer to 200 degrees C. Then, arrange the okra in the air fryer tray in a single layer and spray with oil. Air fry for 10-12 minutes. Remove the tray from the air fryer and toss the okra. Air fry again for 5-6 minutes. 12. To make it in Microwave?Transfer the okra to a microwave-safe dish. Spray with oil and microwave on high for 8 minutes. Remove the dish from the microwave, then mix it well and microwave again for 4 minutes.
Crispy Okra Fry Recipe
Method for Kurkuri Bhindi Recipe
1. Soak the okra in water for 10 minutes. Then, rinse the okra in water 3 to 4 times well and drain the water completely.
Notes: Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much.
2. First, spread the okra in the towel for 10 minutes, so that the excess moisture is absorbed. Then, wipe them dry with a kitchen towel/ napkin thoroughly.
Notes: Be sure the okra is fully dry before slicing, this step will give you non-slimy okras.
3. Slice the okra vertically into 4 pieces. If you have small-sized okra, then slice into 2 pieces.
Tips: slice the okra thinly, otherwise they won’t turn crisp.
4. Transfer the okra to a big bowl or mixing vessel.
5. First, measure 1/2 tsp of turmeric powder, 2 tsp of chili powder, 2 tsp of coriander powder, 1 tsp of Garam Masala Powder, and 1 tsp of cumin powder. Then, measure 1 cup of besan flour, 1/4 cup of rice flour, and the required salt.
6. Now, sprinkle all the spice powders one by one on the sliced okra.
7. With a spoon or your hand, gently mix the spice powders with the okra. The spice powders must evenly coat the okra.
Notes: Never use water to mix the okra, else it becomes soggy after frying.
8. Marinate the okra in this mixture for 25-30 minutes. You can also keep it for an hour. The water content from the okra itself makes the mixture slightly moist.
9. Heat oil in a heavy-bottomed pan, then carefully drop a few okras. Fry them till golden brown and crisp on a medium flame.
Tips: Oil should be hot enough, otherwise, the okra will absorb more oil and become soggy.
Notes: It can be shallowly fried, air fried, or baked, do check the notes/tips section.
10. Keep on turning the okra so that they get fried evenly. Continue frying till the ‘shhhh’ sound of the oil subsides. Fry it in three to four batches depending on the size of Kadai. If required add more oil, while frying the okra.
11. Keep the fried Crispy Okra Recipe on a kitchen tissue so that the extra oil gets absorbed. If preferred sprinkle some chaat masala or lime juice on top of the Bhindi Fry Recipe.
Enjoy this Bhindi Fry with rice and Pepper Rasam.
Kurkuri Bhindi Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
Leave a Reply