Crispy Bhindi Fry: A Classic Indian Okra Recipe

Ingredients

• 2.5 cups fresh okra, ends trimmed
• 5 tablespoons chickpea flour (besan)
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice
• 0.5 teaspoon red chile powder
• 0.25 teaspoon ground turmeric
• 1 pinch asafoetida powder
• 1 pinch carom seeds
• salt to taste
• oil for frying
• 1 teaspoon chaat masala, or to taste

Instructions

1. Wash and thoroughly dry the okra. Vertically slice each okra pod into 4 thin pieces. In a mixing bowl, combine the sliced okra with chickpea flour, ginger paste, lemon juice, red chili powder, turmeric powder, asafoetida, carom seeds, and salt. Toss well to ensure all pieces are evenly coated with the spice mixture.
2. Heat approximately 2 inches of cooking oil in a deep frying pan or kadai over medium heat. Once the oil is hot, gently add the okra in small batches to avoid overcrowding. Fry the okra until it turns a beautiful golden brown and achieves a crispy texture, about 5 minutes per batch. Use a slotted spoon to remove the fried okra and transfer it to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining okra.
3. To serve, sprinkle the crispy fried okra with a generous pinch of chaat masala for an extra burst of tangy and savory flavor. Serve hot and enjoy immediately!

Nutrition

• Calories: 251 kcal
• Fat Content: 23 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 124 mg
• Protein Content: 3 g
• Carbohydrate Content: 10 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g