Crispy Bhindi Fry Recipe – Turmeric & Besan Okra Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Bhindi Fry Recipe – Turmeric & Besan Okra Snack

Introduction

Oh, bhindi! Or okra, as many of us know it. It’s one of those vegetables that people seem to either love or… well, not so much. But trust me on this one. This Crispy Bhindi Fry is a game-changer. It’s crunchy, flavorful, and totally addictive. I remember the first time I made this – I was trying to impress my in-laws, and it disappeared within minutes! It’s become a regular in my kitchen ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your grandma’s slimy bhindi (unless your grandma made it really well!). We’re going for maximum crispiness, packed with a vibrant spice blend. It’s quick, easy, and perfect as a side dish, snack, or even a little something to munch on while you’re prepping dinner. Plus, it’s naturally gluten-free and easily made vegan!

Ingredients

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

• 500 grams bhindi (okra)
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon chaat masala
• 0.5 cup gram flour (besan)
• 2-3 tablespoons per batch oil (for frying)
• Salt as needed

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Bhindi (Okra) Varieties: You’ll find different types of okra. The smaller, tender varieties are less likely to be slimy. Lady’s finger okra is a popular choice.
• The Role of Besan (Gram Flour): Besan is the secret to that lovely crispiness. It coats the okra beautifully and adds a subtle nutty flavor.
• Understanding Amchur (Dry Mango Powder): Amchur adds a lovely tangy flavor that balances the spices. It’s a key ingredient in many Indian dishes!
• Spice Blend Significance: Turmeric, Coriander, Cumin & Garam Masala: This blend isn’t just about heat; it’s about layers of flavor. Turmeric adds color and earthy notes, coriander and cumin bring warmth, and garam masala ties it all together.
• Regional Variations in Spice Levels: Spice levels are a personal thing! Feel free to adjust the red chili powder to your liking. Some families in Rajasthan love a really spicy bhindi, while others prefer it milder.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the bhindi thoroughly and completely dry it. This is super important for crispiness. Then, slice it vertically into about 4 pieces each (use 2 pieces for smaller okra).
2. In a bowl, combine the sliced okra with all the spices – turmeric, red chili powder, coriander, cumin, garam masala, amchur, chaat masala, salt, and the gram flour.
3. Now, get your hands in there! Mix everything really well, making sure the okra is evenly coated with the spice mixture.
4. Let the coated okra marinate for 20-30 minutes. This allows the flavors to really absorb. Trust me, it’s worth the wait!
5. Heat oil in a kadai or a deep frying pan over medium heat. Fry the marinated okra in batches – don’t overcrowd the pan!
6. Fry, turning occasionally, until the okra is golden brown and beautifully crispy. This usually takes about 5-7 minutes per batch.
7. Remove the fried okra with a slotted spoon and drain it on paper towels to remove any excess oil.

Expert Tips

A few little things I’ve learned over the years:

• Drying the okra is crucial. Seriously, don’t skip this step!
• Don’t overcrowd the pan when frying. It lowers the oil temperature and results in soggy bhindi.
• Fry in batches for even cooking and maximum crispiness.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: Yes, this recipe is gluten-free! Gram flour is a gluten-free alternative to wheat flour.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the red chili powder for a milder flavor. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation: Janmashtami/Diwali Snack: This bhindi fry is a popular snack during festivals like Janmashtami and Diwali. It’s a great addition to any festive spread! My aunt always makes a huge batch for Diwali.

Serving Suggestions

This Crispy Bhindi Fry is incredibly versatile.

• Serve it hot with roti or paratha.
• Enjoy it as a standalone snack with a cup of chai.
• It’s also a fantastic side dish with dal and rice.

Storage Instructions

Leftovers? (If there are any!)

• Store cooled bhindi fry in an airtight container at room temperature for up to 2 days.
• Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• What is the best way to prevent bhindi from becoming slimy? Thoroughly drying the okra before coating it is key! Also, don’t overcook it.
• Can I air fry the bhindi instead of deep frying? Absolutely! Toss the coated okra with a tablespoon of oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
• What is amchur and can I substitute it with something else? Amchur is dry mango powder. If you can’t find it, you can substitute it with lemon juice (about 1 tablespoon).
• How can I adjust the spice level of this bhindi fry? Easily! Reduce or increase the amount of red chili powder.
• What is the best type of oil to use for frying bhindi? Peanut oil or vegetable oil work well.
• Can I make this recipe with frozen okra? While fresh is best, you can use frozen okra. Thaw it completely and pat it dry before coating and frying. It might not get quite as crispy, but it will still be delicious!