Crispy Okra is wonderfully delicious. After frying, the stickiness of bhindi will disappear, and this otherwise slimy vegetable will taste amazing. Crispy Okra or Bhindi is thinly sliced, full of flavors, vegan, and great for side dishes or even snacks.

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About Crispy Okra
Ingredients
Step by Step Directions
Serving Suggestions
Storing Suggestions
Helpful Tips
Frequently Asked Questions
More Vegetable Recipes
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About Crispy Okra

Bhindi or Okra is 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 of 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 well enough to get the crispy okra. Also, make sure to use the shallow skillet to fry the okra.

Ingredients

Okra or Bhindi: Use fresh, bright green and tender okra for the best results. To clean okra, I do not wash or rinse them. But instead, I always clean them by wiping a damp cloth because my mom taught me that okra might absorb the water upon washing. But if you prefer washing okra, make sure to dry them thoroughly before slicing. Also, if your okra has lots of big seeds, you can remove some of them if you prefer.
Chickpea Flour or Gram Flour: It is essential to make the okra crispy and also to bind 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 lots of flavors to the dish; however, you can skip it if you want.
Amchur Powder: It adds a slight tanginess to the okra. But if you do not have amchur powder, 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. So while frying okra in batches, you may need to add some more oil when frying each batch of okra.
Chaat Masala Powder: I really 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.

Step by Step Directions

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 them later, reheat the okra again in the pan on medium-high heat.
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.

Helpful Tips

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.

Frequently Asked Questions

Can I Serve This Crispy Okra As a Sabji?

Yes! But this okra is crispy, and there is no gravy or moisture in it. So with Roti, it will be dry and you may need Dal or other sabji with gravy. However, it will go perfectly with Dal and Rice as a side vegetable dish.