Kurkuri Bhindi – Fried Okra

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Adjust Servings:
250 grams Buffalo Mozzarella, Sliced Into Rounds Or Okra or Lady Finger
1/4 teaspoon Beef bone
1 teaspoon Beef
1/2 teaspoon Chicken Breast Fillets, Beaten Flat
1 teaspoon Garlic Paste
1 teaspoon
1/2 teaspoon Cup Plain Flour
2 tablespoons
4 tablespoons Egg, Lightly Beaten
To taste
For deep frying Beef broth

Nutritional information

14.7 g
Total Carbohydrate
27.9 g
Total Fat
3.6 g

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Kurkuri Bhindi – Fried Okra

Indian style

  • Spicy
  • Vegan

During the marinating, instead of add some water to help coating the okra with mixture, sprinkle some vegetable oil

  • 1 hour 15 minutes
  • Serves 4
  • Easy




Kurkuri bhindi, also known as fried okra, is a popular Indian side dish or snack made from thinly sliced okra (bhindi) coated in a spiced gram flour (besan) batter and deep-fried until it becomes crispy and golden brown. Here’s a description of this delicious dish:


  1. Okra (Bhindi): Fresh okra is the primary ingredient. It’s washed, dried, and sliced into thin strips or rounds, lengthwise.
  2. Gram Flour Batter: The okra is coated in a seasoned batter made from gram flour (besan). The batter is flavored with various spices and seasonings, including red chili powder, turmeric powder, garam masala, amchur (dried mango powder) or chaat masala, and salt. Some variations may also include ajwain (carom seeds) for added flavor.
  3. Oil for Frying: Vegetable oil, such as canola or sunflower oil, is used for deep-frying.

Cooking Process:

  1. Preparation: The okra is first washed and patted dry thoroughly to remove any moisture. Excess moisture can make the batter less crisp.
  2. Slicing: The okra is sliced into thin strips or rounds, lengthwise. Slicing the okra thinly ensures that it becomes crispy when fried.
  3. Batter Coating: The sliced okra is then coated in the gram flour batter. The batter is made by mixing the gram flour with the spices and seasonings, and then adding water to form a thick, smooth paste. The okra slices are dipped into the batter, ensuring they are evenly coated.
  4. Frying: The batter-coated okra slices are deep-fried in hot oil until they turn golden brown and crispy. It’s important to fry them in batches, not overcrowding the oil, to ensure even frying.
  5. Draining: After frying, the kurkuri bhindi is removed from the oil and placed on a plate lined with paper towels to absorb any excess oil.

Serving: Kurkuri bhindi is typically served hot and can be enjoyed as a side dish with Indian meals or as a crunchy snack on its own. It is often garnished with additional spices like chaat masala or amchur powder for extra flavor and a hint of tanginess. Some people also serve it with a side of yogurt-based dip or chutney to balance the heat and enhance the taste.

Kurkuri bhindi is loved for its crispiness, spiciness, and unique flavor, making it a popular vegetarian dish in Indian cuisine. It’s a delightful way to enjoy okra and is commonly prepared during festivals, celebrations, or as an appetizer for gatherings.



First step is to rinse the bhindi or okra or lady finger in water.
Wipe them dry with paper towel. Cut the head and tail part, slice them vertically and remove all the seeds.


Place the bhindi in a large mixing bowl. Add red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, chaat masala powder, and salt.
Then add rice flour and gram flour. Gently mix with spoon or hands and make sure all the okra are well coated with the mixture.
Let it marinate for 30-45 minutes.


Heat the vegetable oil in frying pan over medium heat.
Once oil heated, fry the coated bhindi until turn to golden brown and crisp evenly.


Remove them from the heat and dry the excess oil on paper towel. Serve it.


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