How to make Bhindi Kurkuri - Crispy fried bhindi served sprinkled with chaat masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ladyfingers (bhindi) (भिंडी),

Cuisine : Indian

Course : Snacks and Starters

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Bhindi Kurkuri Recipe Card

Bhindi Kurkuri

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder!  It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

You can also find more Snacks and Starters recipes like Garlic Prawns, Prawn Puffs, Orange Chenna Poda, Chilli Paneer.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhindi Kurkuri Recipe

  • Ladyfingers (bhindi) 500 grams

  • Oil to deep fry

  • Salt to taste

  • Gram flour (besan) 2 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Cumin powder 1/2 teaspoon


Step 1

Trim ladyfingers and halve them vertically. Further slice them into thin strips.

Step 2

Put the bhindi in a bowl, add salt, besan, red chilli powder, chaat masala, amchur and cumin powder and mix well, crushing lightly.

Step 3

Drop the slices into the hot oil and deep fry on medium heat till golden and crisp. Drain on absorbent paper.

Step 4

Serve hot.Trim ladyfingers and halve them vertically. Further slice them into thin strips.