Crispy Indian Okra recipe

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Ingredients

2 ½ cups fresh okra, ends trimmed
5 tablespoons chickpea flour (besan)
1 teaspoon ginger paste
1 teaspoon lemon juice
½ teaspoon red chile powder
¼ teaspoon ground turmeric
1 pinch asafoetida powder
1 pinch carom seeds
salt to taste
oil for frying
1 teaspoon chaat masala, or to taste

Nutrition Info

251 calories
carbohydrate: 10.2 g
cholesterol: : -
fat: 22.6 g
fiber: 3 g
protein: 3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 123.9 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt, toss to coat.

  2. Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.

  3. Serve sprinkled with chaat masala.

Recipe Yield

4 servings

Recipe Note

This great okra side dish with Indian spices can also be served as a snack or appetizer.

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