Recipe – Crispy bhindi or Kurkure Bhindi

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 2


  • Bhindi (Ladies finger): 200 grams, medium sized 18-20 bhindis
  • Rice Flour or corn flour or chickpea flour (Besan): 2 Tablespoon
  • Salt: ¼ Tablespoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Chat Masala: ½ Teaspoon
  • Oil: ½ Tablespoon for the mix and 4 cups for deep fry


  • Clean the bhindis first using a wet napkin and then a dry napkin.
  • Trim the edges of each bhindi, then cut into two parts. Deseed them and then cut each half, length-wise into two or four parts.
  • Take the deseeded cut pieces into a bowl, add salt, turmeric, flour, ½ tablespoon oil and mix well, so that bhindis are well coated with the powder.
  • Using a sieve, remove the extra powder from the bhindi
  • Heat oil in a pan and deep fry the bhindis in high flame for 5-6 minutes. If pan is small, fry in 2-3 batches.
  • Once the bhindis are crispy, take out and sprinkle chat masala.

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