For an extra layer of flavor, consider adding a pinch of dried mango powder (amchur) to the chickpea flour mixture. Ensure the oil is hot enough before frying to achieve maximum crispiness. A lower temperature will result in soggy okra. Adjust the amount of red chile powder to suit your spice preference. A dash of cayenne pepper can also be used. Serve immediately for the best texture and flavor. These are best when freshly made. For a variation, try adding a tablespoon of rice flour to the chickpea flour mixture for extra crispiness.
Crispy Indian Okra
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS7
Transform humble okra into a tantalizing, crispy delight with this vibrant Indian-spiced recipe. Perfect as a captivating side dish, a flavorful snack, or an intriguing appetizer, it's a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Fiber3 g
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Protein3 g
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Saturated Fat3 g
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Sodium124 mg
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Sugar1 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafoetida, carom seeds, and salt; toss gently but thoroughly to coat. (Prep time: 15 minutes)
02
Step
8 mins
Heat 2 inches of oil in a deep saucepan or wok over medium heat until it reaches approximately 350°F (175°C). (Heating time: 8 minutes)
03
Step
6 mins
Carefully lower the okra into the hot oil in batches, ensuring not to overcrowd the pan to maintain oil temperature. (Frying time: 5-7 minutes per batch)
04
Step
2 mins
Fry until the okra is golden brown and irresistibly crispy. Transfer to a paper towel-lined plate to drain excess oil. (Draining time: 2 minutes per batch)
05
Step
0 mins
Repeat with the remaining okra, maintaining oil temperature between batches. (Repeat until all okra is fried)
06
Step
2 mins
Sprinkle generously with chaat masala to elevate the flavor profile with its tangy and savory notes. Serve immediately and enjoy the crispy perfection! (Serving time: 2 minutes)
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RECIPE REVIEWS
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Angelina Mills
Jul 1, 2025I've never been a big fan of okra, but this recipe completely changed my mind. The spices are spot on!
Harmon Gibsonauer
Jun 30, 2025Easy to follow and the results are delicious. I added a little amchur powder as suggested and it was amazing!
Rico Mcdermott
Jun 30, 2025The recipe is great, but it needs a more precise measurement for the frying oil!
Jewell Zemlak
Jun 30, 2025I doubled the recipe for a party and it was a huge hit!
Ignatius Jerde
Jun 29, 2025Amazing recipe! I will be making this again and again. Thank you.
Rebeca Sanford
Jun 28, 2025The trick is to not overcrowd the pan. My first batch was a bit soggy because I added too much okra.
Nellie Marquardt
Jun 27, 2025My okra wasn't as crispy as I'd hoped. Any tips?
Monserrat Haley
Jun 27, 2025This recipe is fantastic! The okra turned out perfectly crispy and flavorful. My family loved it!
Hudson Crooks
Jun 27, 2025I found that letting the okra sit with the spices for about 30 minutes before frying helps the flavors meld together better.