Crispy Bhindi Fry Recipe – Okra with Besan & Spices

Last Updated on 4 months by Neha Deshmukh

Crispy Bhindi Fry Recipe – Okra with Besan & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, easy, and seriously delicious snack or side dish. And let me tell you, this Crispy Bhindi Fry is it. I remember making this for the first time when my sister came over – she’s a total bhindi fan, and it was a huge hit! It’s perfectly crunchy, packed with flavour, and comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This bhindi fry isn’t just another vegetable dish. It’s a flavour explosion! The combination of besan (chickpea flour) and rice flour creates an unbelievably crispy coating. Plus, the spices add a lovely warmth that’s just so comforting. It’s perfect as a side with dal-chawal, a standalone snack with a squeeze of lemon, or even as part of a festive spread. Honestly, once you try it, you’ll be making it again and again.

Ingredients

Here’s what you’ll need to make this magic happen:

• 300g Bhindi/Okra
• 2 tbsp Rice flour
• 3 tbsp Chickpea flour (Besan)
• 1-2 tbsp Red chili powder (adjust to your spice preference!)
• 1 tsp Turmeric powder
• 1 tsp roasted Cumin powder
• 1 tbsp Chaat Masala
• Salt to taste
• Oil for deep-frying

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Besan & Rice Flour: This combo is the secret to the ultimate crispiness. The besan gives it a lovely flavour, while the rice flour adds extra crunch. Don’t skip either!
• Spice Levels: Indian cooking is all about personal preference. I usually go for about 1.5 tbsp of red chili powder, but feel free to adjust it based on how much heat you like. Some families in Rajasthan love a really fiery bhindi, while others prefer it milder.
• Oil for Frying: Traditionally, mustard oil is used in many Indian households for frying, giving a distinct flavour. However, you can use any neutral oil like sunflower or vegetable oil. Just make sure it’s hot enough before you start frying!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and soak the bhindi in water for about 10 minutes. This helps reduce sliminess. Then, rinse it well, drain, and pat it completely dry with a kitchen towel. Seriously, completely dry – that’s key for crispiness.
2. Trim the ends of the bhindi and slit each piece vertically into 4 sections. Gently tap them to remove any seeds.
3. Now for the fun part! In a bowl, combine the sliced bhindi with the chickpea flour, rice flour, red chili powder, turmeric powder, cumin powder, and salt. Toss everything together really well, making sure the bhindi is evenly coated. Let it rest for 10-12 minutes – this helps the flavours meld.
4. Heat oil in a pan over medium-high heat for deep frying. To test if the oil is hot enough, drop a tiny piece of bhindi into the oil. It should sizzle and rise to the top immediately.
5. Carefully fry the marinated bhindi in batches, turning occasionally, until it’s golden brown and super crispy. Don’t overcrowd the pan, or the temperature will drop and the bhindi won’t get as crunchy.
6. Transfer the fried bhindi to a plate lined with paper towels to drain any excess oil.
7. Finally, sprinkle with chaat masala and serve immediately!

Expert Tips

Here are a few things I’ve learned over the years:

• Dry, Dry, Dry: I can’t stress this enough – make sure the bhindi is completely dry before frying.
• Don’t Overcrowd: Fry in batches to maintain the oil temperature.
• Hot Oil is Key: The oil needs to be hot enough to create that crispy exterior.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ½ tbsp.
  • Medium: Stick with 1 tbsp of red chili powder.
  • Hot: Add 1.5-2 tbsp of red chili powder, or even a pinch of cayenne pepper.
• Festival Adaptations: My aunt always makes this during Janmashtami and Raksha Bandhan as a special snack for the kids (and the adults!).

Serving Suggestions

This bhindi fry is incredibly versatile!

• Serve it hot with dal-chawal for a complete meal.
• Enjoy it as a snack with a squeeze of fresh lemon juice.
• It’s also fantastic as part of an Indian appetizer platter.

Storage Instructions

Leftover bhindi fry is best enjoyed immediately, as it tends to lose its crispiness over time. However, if you do have leftovers:

• Store in an airtight container at room temperature for up to 2 days.
• To reheat, you can briefly pan-fry it or pop it in a preheated oven (180°C/350°F) for a few minutes to crisp it up again.

FAQs

Got questions? I’ve got answers!

1. How do I prevent the bhindi from becoming slimy during frying?

The key is to wash and soak it, then thoroughly dry it before coating and frying.

2. Can I air fry the bhindi instead of deep frying?

Yes, you can! Preheat your air fryer to 200°C (400°F) and air fry for 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

3. What is the best way to store leftover bhindi fry to maintain its crispiness?

Honestly, it’s tough to keep it perfectly crispy. But storing it in an airtight container and reheating it in a pan or oven helps a little.

4. What is chaat masala and can I substitute it with something else?

Chaat masala is a tangy and savoury spice blend commonly used in Indian cuisine. If you don’t have it, you can substitute with a pinch of amchur (dry mango powder) and a little extra cumin powder.

5. Can I use a different type of flour instead of rice flour and besan?

While rice flour and besan give the best results, you could experiment with cornflour (cornstarch) for a slightly different texture. But I highly recommend sticking with the original combo for the ultimate crispiness!