This Crispy Okra is wonderfully delicious. After frying, the stickiness of bhindi will disappear, and this otherwise slimy vegetable will taste amazing.
This recipe is all about the Indian-Style recipe of Okra. Crispy Okra is thinly sliced, full of flavor, vegan, and great for side dishes or as a snack.
Delicious Crispy Okra
Bhindi, or okra, has always been my favorite vegetable, and my husband loves it too. I also do not mind the stickiness of the okra.
I like any type of Bhindi sabji. However, this crispy okra recipe is my absolute favorite, and I can eat a bowl full of it just like that.
This recipe is straightforward and does not take long. It is easy to prepare and comes together quickly. I have cut okra into thin slices and tried to keep them the same size. That ensures that all the okra slices are cooked and crisp evenly.
I have not deep-fried the okra slices, but the oil should be hot enough to get the crispy okra. Also, make sure to use the shallow skillet to fry the okra.
Why You Will Love This Recipe
- Crispy Okra is flavored with delicious Indian spices.
- The recipe is easy and comes together quickly.
- It is crispy, tempting, and delicious.
- This crispy Bhindi is perfect as an appetizer or a snack.
- It is a flavorful and vegan dish.
Ingredients and Notes
- Okra (Bhindi): Use fresh, bright green, and tender okra for the best results. To clean okra, I do not wash or rinse it. However, instead, I always clean them by wiping them with a damp cloth because my mom taught me that okra might absorb water when washed. But if you prefer washing okra, make sure to dry it thoroughly before slicing. Also, if your okra has lots of big seeds, you can remove some of them if you prefer.
- Chickpea Flour (Besan): It is essential for making the okra crispy and also for binding all the spices. If you do not have gram flour, you can substitute it with all-purpose flour. However, with chickpea flour, the okra will be crispier and tastier.
- Spices: I have used the regular Indian ground spices to make the crispy okra. You can add more red chili powder if you like spicier okra. Garam masala adds a lot of flavor to the dish; however, you can skip it if you prefer.
- Amchur Powder: It adds a slight tanginess to the okra. However, if you don’t have amchur powder, you can skip it. Instead, you can squeeze some lime juice into crispy okra before serving.
- Oil: This recipe does not involve deep-frying, but we still need enough oil to make the okra crispy. While frying okra in batches, you may need to add more oil for each batch.
- Chaat Masala: I like to sprinkle some chaat masala powder on crispy okra before serving. That adds more flavors and makes the dish more interesting. However, it is optional, and you can skip it.
How To Make Indian Style Crispy Okra
- Clean the Okra thoroughly, remove the crown and tip, and cut it into thin and even slices.
- I like to clean Okra with a damp cloth, but if you wash it with water, make sure to dry it thoroughly before cutting.
- Take the sliced okra into a large mixing bowl.
- To this, add salt, chickpea flour, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and amchur powder.
- Toss everything together well to coat all the okra slices evenly.
- Heat oil in a large, shallow skillet or frying pan.
- The oil should be hot enough before adding the okra; otherwise, it will absorb a lot of oil and become soggy.
- You can test the oil temperature by dropping one slice of okra; it should sizzle immediately.
- Add the okra to the pan. Do not overcrowd the pan.
- Depending on the size of your pan, you may need to add the okra in batches.
- Also, in each batch, you might need to add a little more oil for frying.
- Fry the okra for a few minutes, moving them around frequently.
- Fry them until they are crispy and lightly golden brown.
- Remove them from the pan and place them on a paper towel.
- Sprinkle some chaat masala, taste, and add salt if needed.
- Serve the hot, crispy okra immediately as a snack or side dish.
Serving Suggestions
It is best to serve the crispy okra hot and immediately for the best taste. However, if you need to serve them later, reheat the okra in the pan over medium-high heat.
Crispy Okra makes a great snack and can also be served as a party appetizer or snack.
It is also suitable as a side dish or a vegetable snack between meals.
I also enjoy having it as a sabji and serving it with Dal and Rice for a complete meal.
Storing Suggestions
Crispy Okra tastes its best when served hot and immediately. But if you have leftovers, you can refrigerate them for up to two days.
Reheat the refrigerated okra in a frying pan without oil over medium-high heat until it is well heated through.
Helpful Tips For Crispy Okra or Bhindi
Bhindi (Okra): Use fresh, bright green, and tender okra with fewer seeds for the best taste. The okra should be thoroughly dried before using it in the recipe, as any moisture will affect its crispiness.
Spices: You can adjust the seasonings as per your taste. This recipe is mildly spicy, so feel free to add more red chili powder for a spicier okra.
Oil: The oil should be hot before adding the okra. Otherwise, okra will absorb the oil and become soggy.
Amchur Powder: Alternatively, you can squeeze some lime juice over the dish before serving.
Salt: After frying the okra, taste it and sprinkle salt if needed.
Frying: Avoid overcrowding the pan when frying the okra. Instead, fry the okra in batches, adding a little more oil as needed for each batch.
Frequently Asked Questions
Yes! However, this okra is crispy, and it has no gravy or moisture. With Roti, it will be dry, and you may need Dal or another sabzi with gravy. However, it will go perfectly with Dal and Rice as a side vegetable dish.
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Recipe Card
Crispy Okra Indian Style (Bhindi)
Ingredients
- 500 g Okra or Bhindi thinly sliced
- ⅓ cup gram flour (chickpea flour or all-purpose flour)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
- ¼ teaspoon amchur powder
- Salt to taste
- 4-5 tablespoon oil or as required
- 1 teaspoon chaat masala powder (optional)
Instructions
- Clean the Okra thoroughly, remove the crown and tip, and cut it into thin and even slices. I like to clean Okra with a damp cloth, but if you wash them with water, make sure to dry them thoroughly before cutting.
- Take the sliced okra into a large mixing bowl.
- To this, add salt, chickpea flour, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and amchur powder.
- Toss everything together well to evenly coat all the okra slices.
- Heat oil in a large and shallow skillet or frying pan. The oil should be hot enough before adding the okra; otherwise, they will absorb lots of oil and become soggy. So you can test the oil temperature by dropping one slice of okra; it should sizzle right away.
- Add the okra to the pan. Do not overcrowd the pan. Depending on the size of your pan, you may need to add the okra in batches. Also, in each batch, you might need to add a little more oil for frying.
- Fry the okra for few minutes, moving them around frequently. Fry them until they are crispy and are lightly golden brown.
- Remove them from the pan and place them on the paper towel. Sprinkle some chaat masala, taste, and sprinkle some salt if you need to.
- Serve the hot crispy okra immediately as a snack or side dish.
Serving Suggestions
- It is best to serve the crispy okra hot and immediately for the best taste. However, if you have to serve crispy okra later, reheat the okra again in the pan on medium-high heat.
- Sprinkle some chaat masala or your choice of seasoning on the okra before serving.
- For the extra zing, you can also squeeze some lime juice on the crispy okra and then serve.
- Crispy Okra makes a great snack, and we can serve it as a party snack or appetizer as well.
- It is also good to serve as a side dish or a vegetable snack in between the meals.
- I also like to have it as a sabji and serve with Dal and Rice for the complete meal.
Storing Suggestions
- Crispy Okra tastes at its best while serving hot and immediately. But if you have leftovers, you can refrigerate for up to two days.
- Reheat the refrigerated okra in a frying pan, without any oil, on medium-high heat until well heated through.
Notes
- Use the fresh, bright green, and tender okra for the minimum seeds and better taste.
- The okra should be thoroughly dried before using them in the recipe because any moisture will affect the crispiness of the okra.
- You can adjust the spices as per your taste.
- This recipe is mildly spicy, so add more red chili powder for the spicer crispy okra.
- The oil should be hot before adding okra to it. Otherwise, okra will absorb the oil and become soggy.
- Instead of amchur powder, you can squeeze some lime juice before serving.
- After frying the okra, taste them and sprinkle some salt if you need to.
- Do not overcrowd the pan while frying the okra. Instead, Fry the okra in batches, and for each batch, add a little more oil if you need to.
Thanks for coming! Let me know what you think.