📝 About This Recipe
Transform the humble okra into an addictive, shatteringly crisp snack that will convert even the most staunch okra skeptics. Drawing inspiration from Indian 'Kurkuri Bhindi,' these fries are thinly sliced, tossed in a fragrant blend of cumin, amchur, and chili, then fried until golden and brittle. They offer a perfect balance of earthy spice and tangy brightness, making them an irresistible alternative to traditional potato fries.
🥗 Ingredients
The Okra Base
- 1 pound Fresh Okra (rinsed and patted completely dry)
- 1/4 cup Chickpea Flour (Besan) (sifted to remove lumps)
- 2 tablespoons Rice Flour (for extra crunch)
- 1 tablespoon Cornstarch
Spice Blend
- 1 teaspoon Kashmiri Red Chili Powder (or mild paprika)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Roasted Cumin Powder
- 1 teaspoon Amchur (Dried Mango Powder) (adds essential tanginess)
- 1/2 teaspoon Chaat Masala (for finishing)
- 1 teaspoon Kosher Salt (or to taste)
- 2 cups Neutral Oil (for deep frying (grapeseed or vegetable))
Zesty Lime Crema
- 1/2 cup Greek Yogurt or Sour Cream (full fat preferred)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/2 teaspoon Lime Zest (finely grated)
- 1 tablespoon Cilantro (very finely chopped)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Begin by ensuring your okra is bone-dry. Use a kitchen towel to rub each pod; any moisture left on the surface will create steam and lead to sogginess.
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2
Trim the stem ends off the okra. Slice each pod vertically into quarters (long thin strips). If the okra is particularly thick, slice it into sixths.
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3
Place the sliced okra in a large mixing bowl. Do not add salt yet, as salt draws out moisture and creates the 'slime' okra is known for.
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4
In a small bowl, whisk together the chickpea flour, rice flour, cornstarch, chili powder, turmeric, cumin, and amchur powder.
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5
Sprinkle the flour and spice mixture over the okra. Toss gently with your hands or a spatula until every strip is evenly coated in a thin layer of dust.
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6
In a deep skillet or heavy-bottomed pot, heat the neutral oil to 350°F (175°C). Use a thermometer to ensure accuracy.
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7
While the oil heats, prepare the crema by whisking together the yogurt, lime juice, lime zest, cilantro, and garlic powder in a small ramekin. Set aside.
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8
Just before frying, sprinkle the salt over the coated okra and give it one final quick toss. The salt will help the flour adhere slightly better right as it hits the oil.
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9
Fry the okra in small batches to avoid crowding. Carefully drop the strips into the hot oil. They should sizzle vigorously immediately.
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10
Fry for 3-4 minutes per batch, stirring occasionally with a slotted spoon, until the okra turns a deep golden brown and feels stiff/brittle.
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11
Remove the fries with a slotted spoon and drain them on a wire rack set over a paper towel-lined baking sheet. This prevents the bottom from getting soggy.
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12
Immediately sprinkle the hot fries with a pinch of chaat masala for an extra savory kick.
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13
Repeat with the remaining batches, ensuring the oil returns to 350°F between each fry.
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14
Serve immediately while hot and crispy with the chilled lime crema on the side.
💡 Chef's Tips
Dry the okra thoroughly before cutting; moisture is the enemy of crispiness. Do not salt the okra until the very last second before it hits the oil to prevent sliminess. If you don't have amchur, a small squeeze of lemon juice after frying works, but the dry powder keeps them crispier. Use a wire cooling rack instead of just paper towels to allow air to circulate around the fries. For a gluten-free version, ensure your hing (if using) and flours are certified GF.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a refreshing Gin and Tonic. Serve alongside a spicy Mint-Coriander Chutney for a double-dip experience. Use them as a crunchy topping for a creamy lentil soup or dal. Serve as a unique side dish for grilled lamb chops or tandoori chicken. Enjoy as a standalone snack during a movie night or cocktail hour.