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.