Crispy Okra Fry Recipe – Besan & Turmeric Indian Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Okra Fry Recipe – Besan & Turmeric Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, this Crispy Okra Fry is it. It’s a family favorite, and I’ve made it countless times – it always disappears in minutes! It’s the perfect blend of crispy, spicy, and tangy, and honestly, it’s way easier to make than you might think.

Why You’ll Love This Recipe

This okra fry (also known as Vendakkai Pakoda in Tamil!) is a delightful Indian snack that’s incredibly addictive. It’s wonderfully crunchy, packed with flavour, and comes together in under 30 minutes. Plus, it’s a fantastic way to enjoy okra, even if you’re not usually a fan – the crispy coating transforms it! It’s perfect for a rainy afternoon with a cup of chai, or as a side with sambar rice.

Ingredients

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

• 250 gms Ladies Finger (Okra)
• 2 tbsp Besan (Kadalai Maavu) – chickpea flour
• 1 tbsp Rice flour
• 1.5 tsp Red chili powder
• 0.25 tsp Turmeric powder
• 1 tbsp Yogurt
• 1 tsp Lemon juice
• Salt as needed
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Besan (Kadalai Maavu): This is the star of the show! Besan gives the okra that beautiful golden-brown colour and incredible crispiness. It’s a staple in Indian kitchens, and you can find it at most Indian grocery stores.
• Okra Variations: Depending on where you are in India, okra is prepared differently. Some regions prefer longer pieces, while others like it sliced into smaller rounds. I personally like the rounds – they get extra crispy!
• Turmeric’s Role: Don’t skip the turmeric! It not only adds a lovely colour but also has amazing health benefits. Plus, it complements the other spices beautifully. A little goes a long way, though!
• Yogurt & Lemon Juice: These are key to preventing sliminess (more on that later!). The slight tang also balances the spice perfectly. You can substitute yogurt with a little extra lemon juice if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra really well and thoroughly dry it. This is super important! Moisture is the enemy of crispiness. Then, slice the okra into round pieces – about ½ inch thick is perfect.
2. In a bowl, combine the sliced okra, besan, rice flour, red chili powder, turmeric powder, and salt.
3. Now, add the yogurt and lemon juice. Mix everything together really well, making sure every piece of okra is evenly coated. Don’t be afraid to get your hands in there!
4. Heat oil in a pan on medium heat. You want enough oil for deep frying, but don’t overcrowd the pan.
5. Carefully fry the okra mixture in small batches until golden and crispy. This usually takes about 3-4 minutes per batch.
6. Once golden, remove the fried okra with a slotted spoon and drain it on a kitchen towel to remove any excess oil.

And that’s it! Seriously, it’s that simple.

Expert Tips

• Drying is Key: I can’t stress this enough – make sure the okra is completely dry before you coat it.
• Don’t Overcrowd: Frying in small batches ensures the okra gets crispy and doesn’t steam.
• Medium Heat: Keep the heat at medium. Too high, and the okra will burn before it cooks through. Too low, and it will absorb too much oil.

Variations

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

• Vegan Adaptation: Simply swap the yogurt for a plant-based yogurt alternative.
• Spice Level Adjustment: If you like it extra spicy, add a pinch of cayenne pepper or increase the amount of red chili powder. My friend, Priya, loves to add a finely chopped green chili for an extra kick!
• Air Fryer Option: For a healthier twist, you can air fry the okra! Lightly spray the coated okra with oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through.
• Regional Spice Variations: In some parts of South India, people add a pinch of asafoetida (hing) to the coating for a unique flavour.

Serving Suggestions

This okra fry is fantastic on its own as a snack. But it also pairs beautifully with:

• Sambar Sadam (Sambar Rice)
• Rasam
• A simple bowl of yogurt
• Or even just a hot cup of chai!

Storage Instructions

Honestly, this okra fry is best enjoyed immediately. It loses its crispiness as it sits. However, if you do have leftovers, you can store them in an airtight container at room temperature for a few hours. Reheating won’t restore the crispiness, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this okra fry best served immediately? Absolutely! It’s at its crispiest and most delicious right after frying.
• Can I use frozen okra for this recipe? While fresh okra is best, you can use frozen. Just make sure to thaw it completely and pat it very dry before coating.
• What is the purpose of adding lemon juice/amchoor? It helps prevent the okra from becoming slimy and adds a lovely tang.
• How can I prevent the okra from becoming slimy? Drying the okra thoroughly and adding an acidic ingredient like lemon juice or yogurt are the keys!
• Can I adjust the amount of besan for a lighter or crispier coating? Yes! For a lighter coating, use slightly less besan. For a crispier coating, add a little more rice flour.

Enjoy making this recipe! I hope it becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!