Crispy Bhindi Fry Recipe – Besan Spiced Indian Okra Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Bhindi Fry Recipe – Besan Spiced Indian Okra Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And honestly, nothing beats a plate of perfectly crispy bhindi fry – especially when it’s spiced just right! This recipe is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the results are always delicious.

Why You’ll Love This Recipe

This bhindi fry (also known as okra fry) is the perfect blend of crispy, spicy, and tangy. It’s a fantastic snack on its own, or a wonderful side dish with your favorite Indian meal. Plus, it comes together in under 30 minutes! I first made this when I was craving something crunchy and flavorful, and it’s been a go-to ever since.

Ingredients

Here’s what you’ll need to make this amazing bhindi fry:

• 10 ladies finger / bhindi (approximately 200g)
• 1 tablespoon besan flour (approximately 70g)
• 1 teaspoon red chilli powder (approximately 5g)
• 0.5 teaspoon coriander powder (approximately 2.5g)
• 0.5 teaspoon jeera powder (cumin powder – approximately 2.5g)
• 0.5 teaspoon garam masala powder (approximately 2.5g)
• 0.5 teaspoon amchur powder (dry mango powder – approximately 2.5g)
• Oil, for deep frying
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan Flour (Chickpea Flour): This is the star of the show! It gives the bhindi that lovely crispy coating. You can find it at most Indian grocery stores, or even in the international aisle of some supermarkets.
• Amchur Powder (Dry Mango Powder): Don’t skip this! It adds a wonderful tangy flavor that balances the spices beautifully. If you can’t find it, you could use a squeeze of lemon juice at the end, but it won’t be quite the same.
• Regional Variations in Spice Levels: Spice levels are super personal! My family likes a good kick, so I tend to lean towards the higher end of the chilli powder measurement. Feel free to adjust to your preference. Some regions in India also add a pinch of turmeric for color and flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the bhindi thoroughly and pat it completely dry with a tissue. This is key to getting it crispy. Nobody likes soggy bhindi!
2. Trim both ends of each bhindi and then slit each one vertically into 4 parts. Cut into finger-sized pieces – about 1-2 inches long.
3. Now, in a bowl, combine the bhindi pieces with the besan flour, red chilli powder, coriander powder, jeera powder, garam masala, amchur powder, and salt.
4. Sprinkle a little water – just enough to coat the bhindi evenly – and mix everything well. You want the spices to cling to the bhindi.
5. Heat oil in a kadai (or a deep frying pan) over medium-high heat. You’ll know it’s ready when a tiny piece of bhindi sizzles immediately.
6. Fry the bhindi in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy – this usually takes about 3-5 minutes per batch.
7. Drain the fried bhindi on paper towels to remove any excess oil.

Expert Tips

A few little things that will take your bhindi fry to the next level:

• Dry Bhindi is Happy Bhindi: Seriously, make sure the bhindi is completely dry before you coat it in the besan.
• Don’t Overcrowd the Pan: Frying in batches ensures that the oil temperature doesn’t drop, resulting in crispier bhindi.
• Hot Oil is Your Friend: Maintaining a consistent oil temperature is crucial for even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Besan flour is naturally gluten-free, so this recipe is perfect if you’re avoiding gluten.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for extra heat. Feel free to experiment!
• Festive Snack Adaptation – Diwali/Holi: During festivals, my mom would add a sprinkle of finely chopped peanuts to the besan mixture for extra crunch and flavor.

Serving Suggestions

This bhindi fry is fantastic on its own with a cup of chai. It also pairs beautifully with dal and rice, or as a side to any Indian curry. My kids love it with a dollop of yogurt!

Storage Instructions

Bhindi fry is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. It will lose some of its crispness, but it will still be tasty. Reheating in a preheated oven or air fryer for a few minutes can help restore some of the crunch.

FAQs

Let’s answer some common questions:

• Is this recipe oil-free possible? While traditionally bhindi fry is deep-fried, you can try air frying or shallow frying with minimal oil for a healthier version.
• What is the best way to prevent bhindi from becoming slimy? Ensuring the bhindi is completely dry before coating and frying is the most important step. Also, don’t overcook it!
• Can I use an air fryer instead of deep frying? Absolutely! Air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
• What is amchur powder and can I substitute it? Amchur powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be exactly the same.
• How long can I store leftover bhindi fry? Leftovers can be stored in an airtight container at room temperature for up to 2 days, but it’s best enjoyed fresh.

Enjoy making this recipe! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!