![- 250g fresh okra (bhindi), washed and dried - 3 tablespoons chickpea flour (besan) - 1 teaspoon rice flour (for extra crispiness) - 1 teaspoon red chili powder - 1/2 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt, to taste - 2 tablespoons oil (for shallow frying) - Fresh coriander leaves, chopped (for garnish) Choosing fresh okra: Look for firm, bright green pods. Avoid any that are too soft or blemished. Fresh okra ensures the best taste and texture. Alternative flours for crispiness: You can mix other flours like cornmeal or all-purpose flour for a different crunch. Experimenting helps you find your perfect blend. Adjusting spices for flavor balance: You can change the spice levels. Add more chili for heat or reduce it for milder taste. Always taste as you go to find your sweet spot. When you gather these ingredients, you set the stage for a delicious crispy bhindi okra fry. Each ingredient plays a role in making this dish simple yet full of flavor. For the full recipe, check out the details above. Enjoy your cooking! - Wash the okra well. Use cold water to remove any dirt. - Dry the okra completely with a kitchen towel. This step helps keep the fry crispy. - Trim the ends of the okra using a sharp knife. - Cut the okra into 1-inch pieces. Place them in a mixing bowl. - In another bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, cumin powder, and salt. This spice mix adds flavor. - Sprinkle the spice mix over the chopped okra. Toss gently until each piece is coated. - Heat oil in a frying pan over medium-high heat. Ensure the oil is hot before adding okra. - Carefully add the coated okra in batches. Do not overcrowd the pan. Fry until golden brown, about 3-4 minutes per side. - Use a slotted spoon to remove the fried okra. Drain them on a paper towel to remove excess oil. - Continue to fry the remaining okra until all are crispy and golden brown. For the full recipe, follow each step closely to enjoy this simple and flavorful delight! To get crispy bhindi okra fry, start with moisture-free okra. Wet okra turns soggy, so dry it well. I always pat it with a towel after washing. This makes a big difference. Next, use rice flour. It coats the okra and adds extra crunch. I mix it with chickpea flour for the best result. When serving, use a colorful bowl. It makes the dish pop! I love pairing this fry with tangy tamarind chutney. The dip brings out the flavors nicely. You can also serve it with yogurt or a spicy salsa. Fresh coriander on top adds a nice touch, too. Heat is key! Use medium-high heat for frying. This helps the okra fry quickly and evenly. I like to fry in small batches. This prevents overcrowding and ensures crispiness. If you have leftovers, store them in an airtight container. They stay best in the fridge. To reheat, use an oven or air fryer. This keeps them crispy. For the full recipe, check out the details above. {{image_2}} You can easily change the flavor of crispy bhindi okra fry by adding different spices. Try using garam masala for a warm touch. You can also mix in some chaat masala for a tangy kick. Adding herbs like fresh mint or curry leaves can make the dish even more vibrant. Just remember to adjust the amounts to match your taste. If you want a healthier version, consider oven-baking instead of frying. Preheat your oven to 400°F (200°C). Spread the coated okra on a baking sheet. Bake for about 20-25 minutes, turning halfway through. This method uses less oil, making it a lighter option. You can also use an air fryer for a crispy result with even less oil. Crispy bhindi fry has many global versions. The Indian-style bhindi fry stays true to the spices and flavors of the region. You can also find southern US-style fried okra, which often features cornmeal for a crunchy texture. Each style highlights okra's versatility and unique taste. For more details and a complete recipe, check the [Full Recipe]. To keep your crispy bhindi okra fry fresh, use airtight containers. Glass or plastic containers work well. Place leftovers in the fridge within two hours of cooking. They can last up to three days. Always label your container with the date. This helps you track freshness. When reheating, the oven is your best friend. Preheat it to 350°F (175°C). Spread the okra on a baking sheet. Heat them for about 10 minutes. This keeps them crispy. If using a microwave, place the okra on a plate. Heat in short bursts of 30 seconds. Check often to avoid sogginess. You can freeze uncooked okra for later use. Wash and dry the okra, then cut it. Spread the pieces on a baking sheet. Freeze them for about an hour. Once frozen, store them in a freezer bag. To cook, thaw the okra in the fridge overnight. Then coat and fry as usual. To make crispy bhindi okra fry, start by drying the okra well. Moisture makes it soggy. Cut the okra into 1-inch pieces. Coat them with a mix of chickpea flour and rice flour. Rice flour adds extra crispiness. Heat oil until hot before frying. Fry in small batches to keep them crispy. Yes, you can use frozen okra. However, you should thaw it first. Drain the water and pat it dry. Frozen okra has more moisture, so drying is crucial. Use the same spice mix and frying steps as fresh okra. Crispy bhindi okra fry pairs well with many dishes. Serve it with rice or flatbreads. You can also add a side of yogurt or a tangy chutney. This adds flavor and balance. For a colorful plate, add a salad or pickles. In this post, we shared how to make crispy bhindi fry using fresh okra. You learned about the key ingredients and preparation steps for great flavor and texture. By following tips to achieve crispiness and variations for a unique twist, you can enjoy this dish in many ways. Finally, storing and reheating your leftovers keeps the crunch intact. Enjoy making and sharing this delicious treat with family and friends!](https://foodishtalk.com/wp-content/uploads/2025/07/cd517baa-44b2-4325-b3b2-b55449d0b607.webp)
Ingredients
Method
Start by washing the okra thoroughly and patting it dry completely with a kitchen towel. This step is crucial to ensure the okra fries crispy.
Trim the ends of the okra and cut them into 1-inch pieces; set aside in a mixing bowl.
In a separate bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, cumin powder, and salt. Mix well to create a dry spice mixture.
Sprinkle the spice mixture evenly over the chopped okra and toss gently until all the pieces are evenly coated with the flour and spices.
Heat oil in a frying pan over medium-high heat. Make sure the oil is hot enough for frying to achieve that crispy texture.
Once the oil is hot, carefully add the coated okra to the pan in batches, ensuring not to overcrowd the pan. Fry until golden brown and crisp, about 3-4 minutes per side.
Use a slotted spoon to remove the fried okra from the pan and drain on a paper towel to absorb excess oil.
Continue frying the remaining batches until all the okra is crispy and golden brown.
Garnish with freshly chopped coriander leaves before serving.
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4
- Presentation Tips: Serve the crispy bhindi okra fry in a large, colorful serving bowl and pair it with a small bowl of tangy tamarind chutney for dipping. Add a few sprigs of coriander on top for a pop of color.