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Kurkuri Bhindi Fry | (Fiber + Low Carb) | Crispy Fried Okra

About Kurkuri Bhindi Fry Recipe: I often make bhindi (okra or ladies finger) fry as a side dish with chapatis or dal. It’s a quick crunch veg snack that you can also enjoy with a favorite drink. Any dal will go well with this bhindi sabzi. It also makes for a good tiffin box lunch with chapatis. This recipe is made with ladyfingers and gram flour.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Vegetables (Dry)
Cuisine: Indian
Keyword: bhindi fry, crispy fry bhindi, gluten free, Kurkuri bhindi
Servings: 3 people
Calories: 91kcal
Author: Pradeep Mamgain


  • 350 grams okra
  • 27 grams gram flour
  • 14 grams rice flour
  • 2.5 grams ground turmeric
  • 2 grams ground red chili
  • 2 grams mango powder
  • 1.5 grams ground cumin seeds (roasted)
  • 5 grams salt
  • 2.5 grams ground coriander
  • 4.5 grams cornflour
  • 5 grams chat masala
  • 0.5 gram carom seeds


  • Wash and dry okra. Remove both ends of the okra and split it in half. Remove the seeds. Now, cut the halves lengthwise into 3 pieces. Keep aside.
  • In a mixing bowl, add carom seeds, dried mango powder, red chili powder, turmeric powder, coriander powder, roasted cumin seeds powder, rice flour, cornflour, and gram flour. Mix well the dry ingredients.
  • Add dry ingredients to okra and mix well.
  • Heat oil in a Kadhai on high flame. Now, add salt. Now, you need to fry them immediately because okra will become moist as soon you as you add salt to it.
  • Deep fry okra on high heat until okras are crispy.
  • Sprinkle chat masala and toss okra.



  • Serving: Serve with lemon and a branch of coriander.
  • Caution: Okra seeds are responsible for the stickiness of the okra. You may apply some lemon juice on the knife to reduce the slime. Make sure your hands, chopping board, and knife are dry.
  • Substitutions: Dried mango powder acts as a souring agent that cuts the sliminess and ensures okras are dry and crispy. You may also use lemon, juice, vinegar, or tamarind.