Bhindi Fry

Servings: 4 Total Time: 35 mins Difficulty: Beginner
Bhindi-fry pinit

Bhindi, okra, lady’s finger, vendakkai—whatever you call it, this humble vegetable is a favorite in many Indian households. While some love its soft texture in curries, others aren’t fans of the natural sliminess that comes with cooking it. That’s where Crispy Bhindi Fry comes in! This South Indian-style Telugu restaurant special takes okra to a whole new level—light, crunchy, and packed with bold flavors.

If you’ve ever had a traditional Andhra or Telangana thali, you’ve probably seen this crispy bhindi served alongside piping hot rice, dal, and ghee. It’s also a popular wedding dish, bringing a delightful crunch to the meal. The best part? Even kids who usually turn their noses up at okra can’t resist this crispy version!

Why Okra is Amazing?

Okra isn’t just tasty—it’s nutritious too! It’s packed with fiber, making it great for digestion, and it’s loaded with vitamins A, C, and K, which help boost immunity and skin health.

Plus, it’s a great vegetable for those managing blood sugar levels. But let’s be real—sometimes, okra’s natural sliminess puts people off. The trick? Cooking it the right way — this crispy version takes away the slimy texture, making it a favorite even for those who usually avoid it!

Making Crispy Bhindi Fry

This recipe is super simple, but a few key techniques make all the difference.

First things first—choose the right okra. You want fresh, tender ones that snap easily when you break them. Once washed, make sure to pat them completely dry before chopping. Any moisture can make them soggy instead of crispy!

Now, for the coating—this is where all the magic happens. In a bowl, mix gram flour (besan), rice flour, and a little cornflour. The combination of these flours gives that perfect crisp texture. Then, in go the spices—turmeric, chili powder, coriander powder, cumin powder, and salt. Give everything a good mix before adding in the okra.

Here’s a pro tip: Sprinkle just a tiny bit of water to help the flour stick. Too much water, and you’ll lose the crunch! Let it sit for about five minutes, so the flavors really soak in.

Now, heat up some oil in a wide pan. You don’t need to deep fry—shallow frying works just fine! Drop the coated bhindi in gently and let it crisp up beautifully. The key here is not to overcrowd the pan—give the pieces enough space to fry evenly. Once they turn golden brown, take them out and set them aside.

But wait, we’re not done yet! Now comes the final touch—in the same pan, fry cashew nuts, peanuts, green chilies, curry leaves, and some crushed garlic. The crunch of nuts, the heat from chilies, and the aroma of fried curry leaves take this dish to the next level. Toss everything together with the crispy okra, add a final sprinkle of chili powder and salt, and you’re done!

Expert Tips for the Crispiest Bhindi

  • Always pat okra dry before chopping—moisture is the enemy of crispiness!
  • Don’t add too much water to the flour coating—a light sprinkle is all you need.
  • Fry in small batches to ensure even crisping.
  • Serve immediately for the best crunch!

This crispy bhindi fry pairs perfectly with hot rice and ghee, but it’s also a fantastic side with dal, sambar, or even just as a crunchy snack. Once you try this, you’ll never look at okra the same way again! Give it a go and enjoy the perfect balance of spice, crunch, and flavor.

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins
Servings: 4 Calories: 210
Best Season: Suitable throughout the year

Ingredients

Cooking Mode Disabled

For Garnishing & Extra Crunch

Instructions

Prep Work

  1. Wash & cut bhindi

    Wash the okra thoroughly and pat dry. Cut into small pieces.

  2. Prepare spice mix
    In a bowl, combine gram flour, rice flour, corn flour, turmeric powder, chilli powder, coriander powder, cumin powder, and salt. Mix well.
  3. Coat bhindi
    Add the okra pieces to the spice mix. Toss well to ensure even coating. Sprinkle a little water and mix again. Let it sit for 5 minutes.

Method

  1. Heat oil

    Pour oil into a wide pan and heat it for frying.

  2. Fry the bhindi
    Drop in the coated okra pieces gently and fry until golden brown on all sides. Remove and set aside.
  3. Fry nuts & spices
    In a small pan, heat oil. Fry cashews, peanuts, green chilies, curry leaves and pounded garlic separately.
  4. Season the mix
    In a bowl, mix fried nuts, salt, and chilli powder. Toss well.
  5. Combine & serve
    Add the fried okra to the bowl and mix everything well. Serve hot with rice and ghee.

Equipment

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 12g19%
Sodium 480mg20%
Potassium 420mg12%
Total Carbohydrate 21g8%
Dietary Fiber 5g20%
Sugars 3g
Protein 5g10%

Vitamin A 600 IU
Vitamin C 28 mg
Calcium 60 mg
Iron 1.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Bhindi Fry, crunchy okra, Bhindi Masala

Stay Connected with Home Cooking Show!

Love our recipes? Follow us for more delicious cooking inspiration, tips, and behind-the-scenes fun!

Did you make this recipe?

Tag #homecookingshow  if you made this recipe. Follow @homecookingshow on Instagram for more recipes.

Pin this recipe to share with your friends and followers.

pinit

Frequently Asked Questions

Expand All:
Why do I need to dry the okra before cutting?

Drying prevents sliminess, helping the bhindi fry better.

Can I cut bhindi in advance?

Yes, but keep it dry and use it within a few hours

Why sprinkle water on the spice mix?

This helps the flour mixture stick properly to the bhindi.

Can I skip rice flour?

Rice flour makes it crispier, but you can use just gram flour

Can I add other spices?

Absolutely! Feel free to add garam masala or chaat masala

What oil is best for frying bhindi?

Use vegetable oil or peanut oil for a crispy texture.

How do I know when bhindi is fried perfectly?

It turns golden brown and stops bubbling excessively.

Can I air-fry instead of deep-frying?

Yes! Spray oil and air-fry at 180°C for 12-15 minutes.

Why fry nuts and chilies separately?

This prevents burning and enhances individual flavors

Can I store leftover bhindi fry?

 It’s best eaten fresh but can be stored in an airtight container for a day.

Rate this recipe

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *