Step 1: Prep the Bhindi

• Wash and completely dry bhindi using a kitchen towel (important for crispiness).
• Cut off the top and tail ends. Slice lengthwise into thin strips.

Step 2: Spice and Coat

• In a large bowl, add sliced bhindi.
• Sprinkle besan, rice flour, and all the spices.
• Add lemon juice and mix everything well. Avoid adding water; moisture from bhindi will help coat the flour.

Step 3: Deep Fry

• Heat oil in a kadhai or deep pan over medium flame.
• Once hot, drop a handful of coated bhindi and spread it out.
• Fry until golden brown and crispy. Drain on paper towels.
• Repeat with remaining bhindi.
• 🍳 For even more crunch, double-fry the bhindi — fry once until lightly golden, remove, and let cool. Then refry quickly before serving!

🍽 Serving Suggestions

• Serve hot with dal-chawal, sambar rice, or khichdi
• Can also be served as a snack with green chutney or ketchup
• Sprinkle extra chaat masala or lemon juice just before serving

💡 Pro Tips

• Rice flour is the key to crispiness – don’t skip it.
• Make sure bhindi is completely dry before slicing.
• Don’t overcrowd the pan while frying.
• For a healthier version, you can air fry or bake it at 180°C until crispy.

💚 Why You'll Love Kurkuri Bhindi

✅ Crispy and Crunchy Texture

✅ Bursting with Spices

✅ Kids Love It Too!

✅ Gluten-Free & Vegan

✅ Quick & Easy to Make