Crispy Bhindi Recipe – Okra with Semolina & Aamchur

Last Updated on 2 months by Neha Deshmukh

Crispy Bhindi Recipe – Okra with Semolina & Aamchur

Hey everyone! If you’re anything like me, you’ve probably had a love-hate relationship with bhindi (okra/lady finger). It’s SO good when it’s crispy, but all too easy to end up slimy, right? Well, I’m here to share my foolproof recipe for seriously crispy bhindi, and trust me, it’s a game changer. This recipe uses a little semolina (rava) and a touch of aamchur to give it that perfect texture and tangy flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average bhindi fry. The semolina coating creates an incredible crunch, while the aamchur (dry mango powder) adds a lovely tanginess that balances the slight bitterness of the okra. It’s quick, easy, and absolutely delicious – perfect as a side dish with dal and rice, or even as a snack with a cup of chai. I first made this when I was trying to impress my in-laws, and it was a huge hit!

Ingredients

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

• 10 bhindi / okra / lady finger
• 1 tsp Kashmiri red chilli powder
• 0.5 tsp turmeric powder (haldi)
• 0.5 tsp aamchur / dry mango powder
• Pinch of hing / asafoetida
• 1 tsp ginger garlic paste
• 0.5 tsp salt
• 0.5 cup rava / semolina (approximately 70g)
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few key things make this recipe special:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives a beautiful colour and a mild heat. Regular chilli powder can be used, but you might want to reduce the quantity if it’s very spicy.
• Aamchur/Dry Mango Powder: This is what gives the bhindi that lovely tangy kick. It’s a staple in North Indian cuisine and really elevates the flavour. You can find it at most Indian grocery stores.
• Rava/Semolina: This is the secret to the crispiness! The semolina creates a light, crunchy coating. Make sure it’s fine semolina for the best results. There are different types of okra too – I find the longer, thinner varieties tend to be less slimy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, wash and dry the bhindi really well. Moisture is the enemy of crispiness! Trim off the ends and slice each bhindi lengthwise into halves.
2. In a bowl, combine the sliced bhindi with the Kashmiri red chilli powder, turmeric, aamchur, hing, ginger garlic paste, and salt. Give it a good mix, making sure everything is nicely coated.
3. Now, add the rava/semolina to the bowl and mix well. You want the bhindi to be evenly coated with the semolina. Let this mixture marinate for about 30 minutes. This is important – it allows the semolina to absorb some moisture and adhere better.
4. Heat the oil in a pan over medium-low heat. Once hot, carefully arrange the marinated bhindi in a single layer in the pan. Don’t overcrowd it!
5. Cover the pan and cook on low heat for about 5 minutes, until the bhindi is partially cooked.
6. Flip the bhindi pieces and continue roasting on low flame until they’re crispy and golden brown. This usually takes another 5-7 minutes. Keep an eye on it to prevent burning!
7. Serve immediately while it’s hot and crispy.

Expert Tips

• Drying is Key: Seriously, dry the bhindi thoroughly. Pat it dry with paper towels after washing.
• Low and Slow: Cooking on low heat is crucial for getting crispy bhindi without burning it.
• Don’t Overcrowd: Cook in batches if necessary to ensure the bhindi cooks evenly.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: This recipe is gluten-free, as semolina (rava) is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of Kashmiri red chilli powder to your liking. For a milder flavour, use just ½ tsp. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptation – Janmashtami/Vrat Special: This bhindi is perfect for Janmashtami or other vrat (fasting) days, as it doesn’t contain onion or garlic.

Serving Suggestions

This crispy bhindi is incredibly versatile!

• Serve it as a side dish with dal and rice.
• Enjoy it as a snack with a cup of chai.
• Pack it in lunchboxes – it stays surprisingly crispy!
• My kids love it with a side of yogurt for dipping.

Storage Instructions

Leftover bhindi is best enjoyed immediately, but if you have any, store it in an airtight container at room temperature for up to a day. It will lose some of its crispiness, but you can reheat it in a pan or oven to try and revive it.

FAQs

1. What type of oil is best for achieving maximum crispiness in this bhindi recipe?

Groundnut oil (peanut oil) or vegetable oil work best because of their high smoke points.

2. Can I use besan (gram flour) instead of rava/semolina? What adjustments should I make?

Yes, you can! Use the same quantity of besan. Besan tends to absorb more oil, so you might need to add a little extra oil to the pan.

3. My bhindi often becomes slimy. How do I prevent that in this recipe?

The key is to dry the bhindi thoroughly, marinate it with the semolina, and cook it on low heat. Don’t cover the pan for too long, and avoid stirring it too much.

4. How can I adjust the tanginess of the dish?

Adjust the amount of aamchur powder. Start with ½ tsp and add more to taste. A squeeze of lemon juice at the end also works well!

5. Can this bhindi be made ahead of time and reheated? If so, how?

It’s best enjoyed fresh, but you can marinate the bhindi ahead of time (up to a day) and store it in the fridge. When ready to cook, just follow the recipe instructions. To reheat, spread the cooked bhindi on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until crispy.