Crispy Bhindi Recipe – Okra Fry with Besan & Ginger

Last Updated on 6 months ago by Neha Deshmukh

Crispy Bhindi Recipe – Okra Fry with Besan & Ginger

Introduction

Oh, bhindi! Or okra, as many of us call 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 isn’t your grandma’s slimy bhindi. This recipe transforms those little green pods into incredibly crispy, flavourful bites. I first made this when I was trying to impress my in-laws, and it was a huge hit! It’s become a family favourite ever since. You’ll be surprised how easy it is to achieve that perfect crunch.

Why You’ll Love This Recipe

This crispy bhindi recipe is a winner for so many reasons! It’s quick to put together – perfect for a weeknight side dish. The combination of besan (gram flour) and rice flour creates an unbelievably crispy coating. Plus, the ginger and chilli give it a lovely warmth. It’s seriously addictive! And honestly, who doesn’t love a good crunchy snack?

Ingredients

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

• 10 pieces bhindi / okra / lady finger
• 2 green chillies, finely chopped
• 1 inch ginger, finely chopped
• A few curry leaves
• 1 tsp turmeric / haldi powder
• 1 tsp Kashmiri red chilli powder (for colour and mild heat)
• A pinch of hing / asafoetida
• 1/2 cup besan / gram flour
• 1/4 cup rice flour
• 1 tsp salt (or to taste)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! The besan and rice flour are the key to the crispiness. Besan gives it a lovely flavour, while the rice flour adds extra crunch. Don’t skip either!

Now, about the okra itself – you can use any variety you like. The longer, thinner ones tend to be less slimy.

Spice levels are totally adjustable. I use Kashmiri chilli powder for a beautiful colour and mild heat. If you like it spicier, add a pinch of regular chilli powder too.

Traditionally, hing (asafoetida) is used for digestion and adds a unique flavour. But if you don’t have it, you can skip it – it won’t ruin the recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thoroughly dry the bhindi. This is super important for crispiness. Pat them dry with a clean kitchen towel. Then, finely chop the bhindi, green chillies, ginger, and curry leaves.
2. In a mixing bowl, combine the chopped bhindi, green chillies, ginger, curry leaves, turmeric, red chilli powder, hing, besan, rice flour, and salt.
3. Now, here’s the trick: mix everything well without adding any water. The bhindi will release its natural moisture, and you want to squeeze the mixture a bit to help it come together into a cohesive dough.
4. Heat oil in a deep pan over medium heat. You want enough oil for the bhindi to float.
5. Take small portions of the dough, flatten them slightly with your palm, and carefully drop them into the hot oil. Don’t overcrowd the pan!
6. Fry for about 12-15 minutes, flipping occasionally, until they’re golden brown and beautifully crispy.
7. Remove the bhindi with a slotted spoon and drain on paper towels.
8. Serve immediately while hot and crispy!

Expert Tips

Want to take your bhindi game to the next level? Here are a few tips:

• Slime Prevention: Drying the bhindi completely is the biggest secret to avoiding sliminess. Also, don’t overmix the batter.
• Golden Brown Perfection: Medium heat is your friend. If the oil is too hot, the bhindi will burn on the outside before it’s cooked through.
• Oil Temperature Control: Test the oil with a tiny piece of batter. It should sizzle gently and rise to the surface.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already vegan!
• Gluten-Free Adaptation: If you need a gluten-free version, you can substitute the besan with a gluten-free chickpea flour blend.
• Spice Level Adjustment: For a milder flavour, reduce or omit the green chillies and red chilli powder. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: Fried snacks like this are super common during festivals like Diwali and Holi. They’re perfect for festive gatherings!

Serving Suggestions

This crispy bhindi is amazing on its own as a snack. But it also pairs beautifully with:

• Green chutney
• Masala chai (spiced tea)
• Dal and rice
• Roti or paratha

Storage Instructions

Okay, let’s be real – leftover bhindi is best enjoyed immediately. But if you must store it, here’s how to minimize the loss of crispiness:

• Let it cool completely.
• Store in an airtight container at room temperature.
• To re-crisp, you can briefly pan-fry or bake it in a preheated oven at 180°C (350°F) for a few minutes.

FAQs

Got questions? I’ve got answers!

1. How do I prevent the bhindi from getting slimy?

Drying the bhindi thoroughly and not adding water to the batter are the two biggest things you can do!

2. What is hing and can I skip it?

Hing (asafoetida) is a pungent spice used in Indian cooking for flavour and digestion. You can definitely skip it if you don’t have it, but it does add a unique touch.

3. Can I air fry this bhindi instead of deep frying?

Yes, you can! Air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

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

Store it in an airtight container at room temperature and try to re-crisp it in a pan or oven if it gets a little soft.

5. What type of oil is best for deep frying bhindi?

Groundnut oil (peanut oil) or vegetable oil are good choices. They have a high smoke point and neutral flavour.

6. Can I use frozen bhindi for this recipe?

You can, but it might be a bit more slimy. Make sure to thaw it completely and squeeze out as much excess water as possible before using.