January 17, 2022

Okra Fries Recipe | Kurkuri Bhindi

Crunchy, golden, and irresistibly spiced—Kurkuri Bhindi, or Okra Fries, is a beloved Indian snack and side dish that turns the humble okra into something truly magical. Light, crisp, and perfectly spiced, these fries are a treat for both kids and adults. Whether you’re looking for a teatime snack or a crispy companion to your dal-chawal, this recipe has you covered.

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What is Okra?

Okra, also known as ladyfinger in many parts of the world and bhindi in India, is a green, finger-shaped vegetable widely used in Indian, Middle Eastern, African, and Southern American cuisines. It has a mild, slightly grassy flavor and a unique texture—especially when cooked.

One of okra’s most notable characteristics is its slimy or mucilaginous texture when cut or cooked, which can thicken stews like gumbo. However, when sliced thin and fried—as in this Kurkuri Bhindi recipe—that sliminess disappears and you’re left with a light, crispy treat.

Not only is okra versatile in the kitchen, but it’s also nutrient-dense. It’s a great source of:

Fiber, aiding digestion
Vitamin C, boosting immunity

Vitamin K, supporting bone health
Antioxidants, which help fight inflammation

In traditional Indian cooking, okra is used in many comforting dishes like Bhindi Masala, Stuffed Bhindi, and of course, Kurkuri Bhindi—which turns this humble vegetable into a crispy, addictive snack or side.

My Story Behind Kurkuri Bhindi

I still remember the first time I tried Kurkuri Bhindi—it wasn’t at home or at a traditional Indian gathering. It was actually during a lovely family outing at Dishoom Resturant in Manchester. We were seated in their warm, cozy atmosphere, surrounded by the sounds of clinking plates and soft retro Bollywood tunes. One of the servers recommended their Kurkuri Bhindi as a starter, and out of curiosity, we went for it.

When the plate arrived, the crispy okra strips looked almost too perfect to eat—golden, thin, and generously spiced. With the first bite, I was hooked. The texture was so light and crunchy, with just the right balance of heat and tang. It was nothing like the soft or slimy okra I had grown up avoiding. Even my kids, who usually aren’t fans of vegetables, kept reaching out for more.

That moment stayed with me. I knew I had to recreate it at home, and after several tries (and a few burned batches!), I finally found the perfect balance of flavor and crunch. Now, this version of Kurkuri Bhindi has become a family favorite in my kitchen—one that takes me back to that special day at Dishoom every time I make it.

How to Make Kurkuri Bhindi

Step 1: Wash and dry the okra

Wash the okra thoroughly and pat them dry completely using a kitchen towel.
Make sure there’s no moisture—this is the key to a crispy texture.

Step 2: Slice the okra

Cut off the ends and slice each okra lengthwise into thin strips. The thinner, the better.

Step 3: Season the okra

Place the sliced okra in a large bowl.
Add besan, rice flour, turmeric, chili powder, coriander, cumin, lemon juice, and salt.
Mix gently with your hands so the okra is well-coated with spices and flours.

Step 4: Heat the oil