Kurkure Bhindi is a delicious crispy Indian okra recipe made with thinly sliced bhindi, gram flour and simple spices. It is crunchy, flavourful and easy to prepare.
Moreover, this Kurkure Bhindi Recipe needs only a small amount of ghee or oil for pan-frying. Therefore, you can enjoy crispy bhindi without deep-frying it.
Serve it with dal, roti, paratha or a simple Indian meal. It also makes a delicious crispy snack.
Why You Will Love This Kurkure Bhindi
- Crispy and crunchy
- Easy Indian side dish
- Uses simple pantry ingredients
- No onion or garlic
- Perfect with dal and roti
- Great for lunch or dinner
- Delicious as a snack
Moreover, the recipe is easy to adjust according to your taste. You can make it mildly spiced or add extra chilli for more heat.
Ingredients
Serves 3–4
- Fresh bhindi/okra – 500 g
- Besan/gram flour – ½ cup (about 55 g)
- Rice flour – 2 tablespoons
- Kashmiri red chilli powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Coriander powder – 1 teaspoon
- Roasted cumin powder – ½ teaspoon
- Amchur powder – 1 teaspoon
- Chaat masala – ½ teaspoon
- Salt – ¾ teaspoon, or to taste
- Ghee or oil – 2 tablespoons, for pan-frying
- Lemon juice – 1 teaspoon, optional
- Sesame seeds – 1 teaspoon, optional
How to Make Kurkure Bhindi
1. Prepare the Bhindi
First, wash the bhindi thoroughly.
Then, dry it completely with a clean kitchen towel. This step is important because excess moisture can make bhindi sticky.
Next, trim both ends.
After that, cut each bhindi lengthwise into thin strips. If the bhindi is large, cut each strip into two pieces.
2. Make the Crispy Coating
Meanwhile, add besan, rice flour, Kashmiri red chilli powder, turmeric, coriander powder and roasted cumin powder to a large bowl.
Next, add amchur powder, chaat masala and salt.
If you are using sesame seeds, add them now as well.
Finally, mix all the dry ingredients thoroughly.
3. Coat the Bhindi
Now, add the sliced bhindi to the spice mixture.
Toss everything gently with your fingers so that the coating covers the bhindi evenly.
Do not add water at this stage. The natural moisture from the bhindi will help the dry mixture stick.
However, if your bhindi is exceptionally dry and the coating does not stick, sprinkle 1 teaspoon water at a time and mix gently. Be careful not to make a wet batter.
4. Cook the Kurkure Bhindi
First, heat a wide, heavy-bottomed pan over medium heat.
Next, add the ghee or oil.
Once it is hot, add the coated bhindi in a single layer. If necessary, cook the bhindi in two batches.
Cook it uncovered over medium to medium-low heat for 12–15 minutes. Meanwhile, turn the bhindi gently every few minutes.
Gradually, the bhindi will become golden and crispy.
For the last 2–3 minutes, increase the heat slightly. As a result, the coating will become even more crunchy.
Finally, turn off the heat.
If you like a little extra tanginess, add lemon juice just before serving.
Tips for Perfect Kurkure Bhindi
Dry the Bhindi Completely
First and most importantly, dry the bhindi thoroughly before cutting it. Otherwise, excess moisture can make the coating soft.
Cut the Bhindi Thinly
Thin strips cook more evenly. Therefore, they become crispier and more enjoyable.
Do Not Add Too Much Water
The natural moisture of the bhindi is usually enough to hold the coating. However, if necessary, add only a few drops of water at a time.
Use Rice Flour
Rice flour helps create a light and crispy coating. In addition, it keeps the besan coating from becoming too heavy.
Do Not Overcrowd the Pan
Cook the bhindi in batches if needed. Otherwise, the bhindi may release moisture and steam instead of becoming crispy.
Keep the Pan Uncovered
Do not cover the pan while cooking. As a result, steam can escape and the bhindi can become crisp.
Add Chaat Masala at the End
For an extra tangy flavour, sprinkle a little chaat masala over the hot Kurkure Bhindi just before serving.
How to Serve Kurkure Bhindi
Serve Kurkure Bhindi hot with dal and rice for a comforting Indian meal.
Alternatively, serve it with roti or paratha.
It also pairs beautifully with raita, kadhi or jeera rice.
For a festive Indian thali, you can serve it alongside paneer curry, pulao, chutney and raita.
Can You Make Kurkure Bhindi in an Air Fryer?
Yes, you can make Kurkure Bhindi in an air fryer as well.
First, preheat the air fryer to 180°C.
Next, arrange the coated bhindi in a single layer.
Then, lightly brush or spray it with ghee or oil.
Air fry for approximately 12–15 minutes, shaking the basket halfway through.
Finally, check the bhindi and cook for another 1–2 minutes if needed.
The exact cooking time can vary depending on the air fryer and the thickness of the bhindi.
Recipe Notes
- Always wash and completely dry the bhindi before cutting.
- Use fresh, firm bhindi for the best texture.
- Rice flour helps make the coating crisp.
- Do not add water unless absolutely necessary.
- Keep the pan uncovered while cooking.
- Avoid overcrowding the pan.
- Cook in batches if required.
- For the crispiest result, serve immediately.
- If making it ahead, reheat it in an air fryer or oven rather than a microwave.
Frequently Asked Questions
Why does my Kurkure Bhindi become soggy?
Usually, excess moisture is the main reason. Therefore, dry the bhindi thoroughly before cutting it.
Also, avoid adding too much water to the coating. Finally, keep the pan uncovered while cooking.
Can I make Kurkure Bhindi without besan?
Yes, you can. However, besan gives the recipe its characteristic flavour and coating.
You can use a combination of rice flour and cornflour instead. The texture will be slightly different, though.
Can I make Kurkure Bhindi without deep frying?
Yes. This recipe uses only a small amount of ghee or oil for pan-frying. In addition, you can make it in an air fryer.
Can I use frozen bhindi?
Fresh bhindi is preferable because frozen bhindi contains more moisture. Therefore, fresh bhindi usually gives a crispier result.
Is Kurkure Bhindi spicy?
This recipe is moderately spiced. However, you can reduce or increase the chilli powder according to your taste.
Final Thoughts
This Kurkure Bhindi Recipe turns simple bhindi into a crispy and flavourful Indian side dish.
First, the thinly sliced okra is coated with besan, rice flour and aromatic spices. Then, it is cooked slowly until the coating becomes golden and crunchy.
As a result, you get delicious Kurkure Bhindi that pairs beautifully with dal, rice, roti or a complete Indian thali