📝 About This Recipe
Transform the humble okra into an addictive, golden-brown snack that will challenge everything you thought you knew about this vegetable. Inspired by Indian street food 'Kurkuri Bhindi,' these fries are sliced into thin matchsticks and tossed in a savory blend of chickpea flour and aromatic spices to ensure a crunch that defies the typical 'slimy' reputation of okra. Perfectly crispy and naturally gluten-free, they are the ultimate plant-based appetizer for those seeking a sophisticated crunch with a hint of heat.
🥗 Ingredients
The Okra Base
- 1 pound Fresh Okra (washed and thoroughly dried)
- 1/4 cup Chickpea Flour (Besan) (provides the signature nutty crunch)
- 2 tablespoons Cornstarch (for extra crispness)
- 2 cups Neutral Oil (for shallow frying (grapeseed or vegetable oil))
Spice Blend
- 1 teaspoon Kashmiri Red Chili Powder (or mild paprika for color)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Amchur (Dried Mango Powder) (adds a vital tangy note)
- 1/2 teaspoon Chaat Masala (for finishing)
- 1 teaspoon Kosher Salt (or to taste)
Lime-Cilantro Crema
- 1/2 cup Greek Yogurt or Sour Cream (full fat preferred)
- 2 tablespoons Fresh Cilantro (very finely minced)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Begin by washing the okra thoroughly under cold water. This is crucial: dry each pod individually with a kitchen towel until there is absolutely no moisture left on the skin.
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2
Trim the stem ends off the okra. Slice each pod lengthwise into quarters (or halves if they are very small) to create thin, fry-like matchsticks.
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3
In a small bowl, whisk together the Greek yogurt, minced cilantro, lime juice, and garlic powder to create the crema. Set aside in the refrigerator to let the flavors marry.
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4
In a large mixing bowl, combine the sliced okra with the Kashmiri chili powder, cumin, turmeric, and amchur. Toss well to ensure the spices are evenly distributed.
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5
Sprinkle the chickpea flour and cornstarch over the spiced okra. Use your hands to toss the mixture, ensuring every crevice of the okra is lightly coated. Do not add salt yet!
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6
Heat about 1/2 inch of oil in a wide, heavy-bottomed skillet or kadai over medium-high heat until it reaches approximately 350°F (175°C).
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7
Just before frying, sprinkle the salt over the okra and give it one final toss. Adding salt too early draws out moisture and makes the okra slimy.
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8
Carefully drop a handful of okra into the hot oil. Do not overcrowd the pan; work in batches to maintain the oil temperature.
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9
Fry for 3-4 minutes, turning occasionally with a slotted spoon, until the okra turns a deep golden brown and feels stiff and crispy.
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10
Use a spider strainer to remove the fries and place them on a wire rack set over a baking sheet to drain. Avoid paper towels as they can trap steam and make the fries soggy.
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11
While still hot, sprinkle a pinch of Chaat Masala over the fries for an extra burst of umami and tang.
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12
Repeat the process with the remaining batches of okra.
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13
Serve immediately while piping hot with the chilled Lime-Cilantro Crema on the side.
💡 Chef's Tips
Dry the okra completely before cutting; moisture is the enemy of crispiness and the friend of slime. Wait to add salt until the very last second before the okra hits the hot oil to keep the coating dry. If you don't have amchur (mango powder), a small squeeze of lime juice at the very end can provide that necessary acidity. For a healthier version, you can air-fry these at 400°F for 10-12 minutes, shaking the basket halfway through, though the texture will be slightly less indulgent. Use a wire cooling rack instead of paper towels to drain the fries to ensure maximum airflow and crunch.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a refreshing Gin and Tonic to cut through the spice. Serve alongside a spicy mango chutney or a sweet tamarind sauce for a variety of dipping options. These make an excellent side dish for a grilled lamb or tandoori chicken dinner. Enjoy as a 'cocktail hour' snack placed in individual paper cones for a fun, street-food presentation. Serve with a side of pickled red onions to add a bright, crunchy contrast.