Vegan Kurkuri Bhindi
Kurkuri Bhindi is a popular North Indian snack or side dish: fresh okra sliced thin, coated in a spiced gram‑flour batter, then fried until golden and ultra‑crispy, with a deliciously crunchy texture and bold, savoury spice. This fully vegan version uses no dairy or eggs, keeping the signature crispiness and rich flavour — perfect as a teatime treat, appetiser, or accompaniment to dal and rice.
Shared by karan
Time
35 min
Difficulty
easy
đź›’ Ingredients
- 250g fresh okra (bhindi),, 4 tbsp chickpea flour (besan)
- 2 tbsp rice flour (for extra crispiness),, ½ tsp turmeric powder
- 1 tsp red chilli powder,, 1 tsp coriander powder,, ½ tsp roasted cumin powder
- ½ tsp chaat masala,, Pinch of asafoetida (hing, optional),, Salt to taste
- 1 tsp lemon juice,, 2–3 tbsp water (only as needed),, Neutral oil for deep frying
👩‍🍳 Instructions
- 1
Prep okra: Wash and dry okra completely (moisture makes it soggy). Trim both ends, then slice lengthwise into thin strips.
- 2
Coat: Place okra strips in a bowl. Add chickpea flour, rice flour, all spices, salt, and lemon juice. Toss well, adding water very gradually only to make the spices and flour stick lightly — do not make a wet batter.
- 3
Fry: Heat oil over medium heat. Add the coated okra in small batches; do not overcrowd the pan. Fry for 5–7 minutes, turning often, until deep golden and very crisp.
- 4
Drain & finish: Remove with a slotted spoon and drain on kitchen paper. Sprinkle with extra chaat masala while hot.
- 5
Serve: Enjoy immediately while still crisp, with lemon wedges or mint chutney.