Kurkure Bhindi (Crunchy Okra)

Kurkure means crispy in Hindi. Besan or gram flour is a flour of chana dal or split brown chickpeas. This is a simple dish but tastes like you’ve spent a lot of time making it. Bhindi is cut into strips and marinated with a dry spice rub and then flash fried to create this delicious crunchy savory snack @sarchakra

PREP TIME: 10 minutes

COOK TIME: 20 minutes (plus 1 hr dry rub)



  • Bhindi (okra) 400 g
  • Salt
  • Turmeric 1 tbsp
  • Lemon juice 2 tsp
  • Coriander powder 1 tbsp
  • Cumin powder 1 tbsp
  • Red chili powder 1 tbsp
  • Fennel seeds powder 1 tsp
  • Carom seeds powder 1 tsp
  • Garam Masala Powder 2 tsp
  • Dried mango powder (amchur) 2 tsp
  • Chaat masala 1 tbsp
  • Gram flour (besan) ½ cup
  • Rice flour 2 tbsp
  • Oil for frying


  • Wash bhindi clean. Pat gently with a kitchen towel. Cut each bhindi into four horizontal strips.
  • In a bowl mix salt, turmeric, red chili powder, cumin powder, coriander powder, fennel powder, carom powder, garam masala powder, chaat masala, dried mango powder and lemon juice.
  • Sprinkle gram flour and rice flour on the bhindi. Let this sit aside for an hour. The bhindi should release some water and become a little moist and adhere to the masala.
  • Heat oil. Fry bhindi on a medium flame in batches. Drain on kitchen towel. Serve immediately.


Like all fried dishes, this tastes best when done fresh. Reheating will make this soggy. So make it fresh as much as you will need.

I’ve left the seeds on for the bhindi but if you have too large bhindis then take the seeds out.

Washing and pat drying the bhindi
Cutting the bhindi into thin slices
Rubbing the dry mix
Adding the gram flour and rice flour
Letting the mix rest
After 1 hour
Frying the bhindi
Kurkure Bhindi is ready
Kurkure Bhindi

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