Name: Kurkuri Bhindi - Crispy Vegan Okra Fries
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 200g Okra (Ladies' Fingers/Bhindi); 4 tbsp Chickpea Flour (Besan/Gram Flour); 2 tbsp Rice Flour; 1 tsp Red Chilli Powder; 1/2 tsp Cumin Powder; 1/2 tsp Chaat Masala; 1/2 tsp Garam Masala; 1/4 - 1/2 tsp Salt (to taste); 1/2 tsp Ajwain; 1/2 tsp Lime or Lemon Juice; 1 tsp Ginger Garlic Paste; 2 tbsp Water

Jump to Recipe

Okra fries — known in India as kurkuri bhindi (kurkuri means crispy, and bhindi means okra) are a beloved, moreish, and tongue-tinglingly tasty street food snack.

Although okra is described by most as an acquired taste, crispy okra fries are almost universally liked. Why? The thin strips of okra are not slimy — instead, they’re unbelievably crunchy, thanks to the tangy, spicy, batter made from nutty chickpea flour and lip-smacking masalas.

Even if you are firmly in the “I hate okra” camp, I’m sure you’ll change your mind when you taste this dish.

In the U.K., we can thank Dishoom — a vintage Parsi Bombay cafe-inspired restaurant — for the positive reception of okra fries. Word on the street is that Dishoom okra fries are unmissable.

I had to confirm (for science!) and reviewed Dishoom Manchester, where I tried the crunchy snacks. I can see why they’re so in demand! But … dare I say, my kurkuri bhindi is even more mouthwatering than Dishoom’s okra fries.

Plus, it’s a walk in the park to make. You’ll only need a handful of ingredients and less than 15 minutes until the crispy okra fries are on your plate, ready to be dipped in green chutney or ketchup. They’re also vegan and gluten free … perfect for entertaining (or solo indulging).

Vegan okra fries or Indian kurkuri bhindi on a plate with ketchup.

❓What are Okra Fries?

Okra fries are made from small slivers of okra dipped in a warmly spiced, thick chickpea flour batter. They are traditionally deep-fried until golden brown and crunchy, but baked okra fries in the oven and air-fryer kurkuri bhindi are becoming more widespread alternatives!

Okra fries in this style originated in India, where they are eaten as an appetizer or snack — much like other fried recipes like gluten free onion bhaji, palak patta chaat, and chaat bombs (aka dahi puri).

If you ask me, crispy okra fries are even better than potato fries. Okra fries vs French fries … okra fries win every time! They’re healthier, too.

😋 Ingredients You’ll Need

My recipe has a few extra ingredients compared to Dishoom okra fries — but they make all the difference …

Okra, also called ladies’ fingers or bhindi depending on your area of the world, is the heart of this recipe. Okra is mild and fresh with a crisp texture. Use fresh okra for this recipe!
Chickpea flour (gram flour, garbanzo bean flour, or besan) is the main ingredient of the batter. It’s nutty and toasty.
Rice flour adds that crunch we need for ultra crispy okra fries!
Ground spices such as fiery red chili powder and earthy cumin powder bring a comforting level of heat.
Chaat masala is full of sharp, piquant, tangy flavors.
Garam masala rounds everything out with a warm, aromatic depth.
Ajwain gives an unmissable thyme-scented touch to the okra fries. It’s a must in all Indian fried appetizers!
Lime juice provides a touch of tangy acidity that plays well with chaat masala. You can also use lemon juice — preferably fresh.
Ginger garlic paste thickens the batter and adds notes of warm sweetness. I always use homemade ginger garlic paste for the best flavor.
Water loosens the consistency just enough to stick to the okra.
Salt enhances all those delicious spices we have going on!
Oil for deep-frying, oven baking or air-frying.

⚠️ Allergens

There’s good news for anyone with dietary, religious, or lifestyle requirements: Crispy okra fries are vegan, gluten free, soy free, and nut free! That makes them ideal for curry nights or parities.

Since the crunchy, nutty coating is made from besan (chickpea flour) and rice flour — both naturally gluten free, the dish is completely gluten free. You’ll just need to double check any storebought spice mixes (cheaper brands sometimes bulk out with flour).

Crispy okra fries, Indian kurkuri bhindi, with ketchup.

🧑‍🍳 How to Make Okra Fries

Grab your apron and pans — we’re almost ready to get cooking!

Making crispy okra fries only takes 15 minutes. There’s extremely minimal prep, and the method is simple — although you’ll want to exercise caution around hot oil (alternatives to deep frying are below).

Cut the okra in half, then cut each half into three long slices.
Make the batter by adding the okra to a bowl along with all ingredients except water. Mix and massage with your hands, then add the water and mix until the batter sticks to the okra.
Pre-heat the oil and deep fry the crispy okra fries. Carefully drop the kurkuri bhindi into oil and fry until golden brown. Drain on kitchen paper.

Alternatively, you can bake okra fries.

To make oven roasted okra fries, preheat the oven to 200 C (392 F) and line a baking tray with parchment/non-stick paper. Arrange the crispy okra fries in a layer and spray with neutral oil. Bake for 30-35 minutes, until golden and crispy. Turn the oven okra fries halfway through cooking.

Or, for a quicker yet still healthy option, make air fryer okra fries:

To make Indian okra fries in the air fryer, heat to 180 C (356 F) and spray the air fryer basket with cooking oil. Arrange the kurkuri bhindi without crowding and cook for 10-15 minutes, or until golden and crispy.

Cookware You Need

in my Amazon Storefront

Mixing Bowls

Deep Fat Fryer

Brass Cooking Utensils

🍽️ Reheating and Serving Crispy Okra Fries

Because these okra fries are SO crunchy, they taste best served straight away. There’s nothing like the taste of them straight out of the fryer, dipped in green chutney, tamarind chutney, takeaway-style mint yogurt, or a personal fave, ketchup.

However, kurkuri bhindi actually stays crispy for a few hours if you cook it correctly. That means you can eat them cold!

To reheat the crispy okra fries, spread them on a baking sheet and pop them until the grill (set to the lowest temperature) for 1-2 minutes. This will crisp them up, but keep an eye out — you don’t want them to overcook. Another option is using a tawa, but avoid the mircowave as it makes them soggy.

💡 Expert Tips to Make the BEST Dishoom-Style Okra Fries

Pick the best okra! Look for fresh okra without blemishes or scratches. Long, thin, and crisp orka is best for this recipe.
Cut the okra thin. My recipe varies from Dishoom okra fries, which are bigger. I’ve found thinner slices = crispier okra fries!
Go easy on the water. We don’t want a flowing batter like when we make vada pav or palak patta chaat. It’s a thick coating that only sticks to parts of the okra — that’s what makes them moreish and so irresistable.
Don’t overcrowd while frying to avoid the okra sticking together. Frying in batches helps the okra cook evenly and become, you guessed it, crispy.
Fry on high heat. Low heat means the okra soaks up the oil, becoming greasy. Frying on high heat means gorgeously crisp okra without the grease.
Don’t skip the chutneys when you serve the crispy okra fries. They taste best with a dip!

✨ This Recipe For Crispy Okra Fries Is …

Ready in less than 15 mins
Perfect for snacking
Spicy, salty, and tangy
Vegan, gluten free, nut free, soy free
Easy and simple for beginners
Affordable with minimal ingredients

Kurkuri Bhindi - Crispy Vegan Okra Fries

Yield: 2-3 Portions

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

These okra fries are cut into tiny slivers, mixed with a sparse batter and then deep fried to create a dangerously crispy, addictive, salty, spicy and sour snack.

Ingredients

200g Okra (Ladies' Fingers/Bhindi)
4 tbsp Chickpea Flour (Besan/Gram Flour)
2 tbsp Rice Flour
1 tsp Red Chilli Powder
1/2 tsp Cumin Powder
1/2 tsp Chaat Masala
1/2 tsp Garam Masala
1/4 - 1/2 tsp Salt (to taste)
1/2 tsp Ajwain
1/2 tsp Lime or Lemon Juice
1 tsp Ginger Garlic Paste
2 tbsp Water

Instructions

Prepare the okra. Wash, then pat dry. Once dry, cut off the ends of the okra. Slice the okra in half, then cut each piece in three.
Make the batter. Add the sliced okra to a large bowl with all the other ingredients, except water. Mix and massage the mixture with your hands, then add water and mix until the batter sticks to the okra. It won't stick all over; this is fine (and what makes it crispy).
Cook the crispy okra fries. Pre-heat the oil in a deep fat fryer*. Once the oil is hot (test with the end of a wooden spoon; if it bubbles, the oil is hot enough), carefully drop the okra fries into the oil. Be careful not to overcrowd the pan. Fry for around 1-2 minutes, then remove and drain on kitchen paper. Repeat with all remaining batches.

Notes

* If you don't want to deep fry the crispy okra fries, there are alternatives:

To make oven-roasted okra fries, preheat the oven to 200 C (392 F) and line a baking tray with parchment/non-stick paper. Arrange the crispy okra fries in a layer and spray with neutral oil. Bake for 30-35 minutes, until golden and crispy. Turn the oven okra fries halfway through cooking.
To make Indian okra fries in the air fryer, heat to 180 C (356 F) and spray the air fryer basket with cooking oil. Arrange the kurkuri bhindi without crowding and cook for 10-15 minutes or until golden and crispy.