• 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.