About crispy okra
Okra, also known as ladyfinger, is a popular vegetable in North India, often enjoyed as crispy or crunchy fried okra prepared by mixing it with gram flour (besan) and spices. Packed with minerals, vitamins, fiber, and numerous antioxidants, okra is a nutritious choice. It can be enjoyed both fried and baked. This crispy okra can be served as a snack alongside tea or piping hot parathas. Making crispy okra, which is both delicious and easy to prepare, can be a great addition to your daily menu. Let’s get started with the recipe for crispy okra.
Subtitle
About crispy okra
Ingredients
How to make crispy okra
Tips
Ingredients
Okra (Ladyfinger) – 300 grams, cut into long pieces
Oil – 200 grams, for frying
Gram flour (Besan) – 100 grams
Salt – to taste
Red chili powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Chaat masala – 1/2 teaspoon
How to make crispy okra
First, wash the okra thoroughly with clean water and pat it dry with a cloth. Cut it into long pieces. Take a clean non-stick pan and heat the oil in it. Once the oil is hot, add the cut okra pieces and fry them on high heat for a while. The okra is now fried. Transfer it to a clean bowl. Simultaneously, transfer the excess oil from the pan to another bowl. After removing all the oil, add gram flour (besan) to the remaining oil in the pan. Roast the gram flour lightly on low heat, ensuring it doesn’t burn. Add salt, red chili powder, turmeric powder, coriander powder, and chaat masala to the roasted gram flour. Mix all the spices well. Add the fried okra to the mixture and combine everything using a spatula, ensuring the okra is well-coated with the spices and gram flour. Keep the heat low during this process. Once the okra is thoroughly mixed and coated, turn off the heat.
Tips
Before frying the okra, wash it thoroughly and dry it completely. If the okra remains wet, it will turn soggy during frying.
Adding gram flour (besan) to the okra is entirely optional. You can skip it if you prefer.
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