Jaipuri Kurkuri Bhindi

Name: Jaipuri Kurkuri Bhindi
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tsp dried mango powder/amchur; 500 g/1 lb 2 oz okra; 100 g/3½ oz/scant 1 cup gram flour/besan; 1 tsp Chaat Masala (store-bought); salt, to taste; 250 ml/9 fl oz/1 cup rapeseed/canola oil, for deep-frying; 1 tsp ground coriander; ½ tsp ground turmeric; 1 tsp hot chilli powder; 1 tsp Garam Masala (store-bought); 2 tbsp rice flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

Yatra

By Rohit Ghai

Published 2025

About

A spicy, tasty dish of super-crispy okra fingers, this bhindi recipe makes a fantastic side for everyday Indian meals and can also be served as a starter.

Ingredients

500 g/1 lb 2 oz okra
½ tsp<

Asia
India
Jaipur
Rajasthan
Starter
Side dish
Spicy
Vegan

Method

Rinse the okra in water 3–4 times, then dry them thoroughly with paper towels. Trim off the crown and the base tips and slice each okra lengthways into 4 pieces. If you have small, thin okra, just slice in half.

Place the okra in a large bowl and sprinkle all the spice powders over, one by one. Season with salt according to taste. Gently mix to combine. Sprinkle the gram and rice flours