Crispy and Spicy Delight: Recipe for the Perfect Bhindi 65

If you're craving a flavorful and crunchy snack or looking for a unique vegetarian starter, Bhindi 65 is an excellent choice. Inspired by the famous Chicken 65, this dish replaces meat with crispy okra while retaining the bold spices and tangy flavor. Bhindi 65 is a quick, delicious way to enjoy okra with a South Indian twist. Let’s explore how to make it perfectly at home.

Ingredients Required
● Bhindi (Okra) – 250 grams (washed, dried, and cut into 1.5-inch pieces)

● Rice flour – 3 tablespoons

● Cornflour – 2 tablespoons

● Gram flour (besan) – 1 tablespoon

● Ginger-garlic paste – 1 teaspoon

● Red chili powder – 1 teaspoon

● Turmeric powder – 1/4 teaspoon

● Garam masala – 1/2 teaspoon

● Chaat masala – 1/2 teaspoon

● Lemon juice or curd – 1 tablespoon

● Salt – to taste

● Oil – for deep frying

● Curry leaves – a few, for garnish

● Green chilies – slit (optional for garnish)


Step-by-Step Method
1. Prepare the Bhindi
Start by washing the bhindi and drying it completely using a kitchen towel. Any moisture will cause the coating to become sticky and ruin the crispiness. Once dry, cut them into medium-long pieces and set aside.

2. Marinate the Bhindi
In a large mixing bowl, combine rice flour, cornflour, gram flour, ginger-garlic paste, red chili powder, turmeric powder, garam masala, chaat masala, lemon juice or curd, and salt. Add the bhindi pieces and gently mix until they are well coated. If needed, sprinkle a few drops of water to help the mixture stick, but avoid adding too much.

3. Rest the Mixture
Let the marinated bhindi sit for 10 to 15 minutes. This allows the spices to penetrate and enhances the flavor.

4. Deep Fry the Bhindi
Heat oil in a deep frying pan. Once the oil is moderately hot, fry the bhindi in small batches on medium heat. Fry until they are golden brown and crispy. Remove them onto paper towels to drain excess oil.

5. Garnish and Serve
In the same oil, fry a few curry leaves and green chilies for garnish. Add them to the crispy bhindi before serving to elevate the aroma and taste.


Serving Suggestions
Bhindi 65 can be served hot as an appetizer or snack with mint chutney, green chutney, or tomato ketchup. It also works wonderfully as a side dish with simple meals like dal-rice or roti-sabzi combinations.

Tips for the Best Bhindi 65
● Ensure bhindi is completely dry before marinating to avoid sliminess.

● Use a combination of rice flour and cornflour to get a crisp outer layer.

● Fry on medium flame to cook the bhindi evenly and avoid burning the coating.


Bhindi 65 is a crispy, spicy, and satisfying dish that will win hearts whether served at family dinners or parties. Its simple ingredients and bold flavors make it a popular vegetarian treat for all occasions.