Okra Fry (Okra Chips)

(Bhindi Fry)
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 10 medium-length Okra (ladies fingers)

Dry Spices:

  • 1 tsp coriander powder
  • 1 tsp kashmiri chili powder
  • ½ tsp turmeric
  • ½ tsp black pepper powder
  • ½ tsp garam masala
  • ½ tsp cumin seed powder
  • ½ tsp salt
  • ½ tbsp lemon juice
  • 1 stalk curry leaves
  • 2 tbsp besan (gram) flour
  • 1 tbsp rice flour
  • 1-2 tbsp water
  • Oil, for deep frying


  • Wash and dry the okra.
  • Cut the okra pieces length-wise into 4 pieces.
  • In a bowl, combine the dry spices.
  • Coat the okra with the dry spices by tossing the okra in the bowl with the spices.
  • Add the lemon juice and toss again (or mix well).
  • Combine the besan and rice flours - toss well.
  • Sprinkle a tablespoon or two of water and mix well.
  • Set aside for about 10 minutes.
  • In a pan, heat enough oil to fry the okra pieces.
  • When the oil is hot, put the curry leaves for about 30 seconds. Remove the curry leaves.
  • Deep-fry the coated okras until golden brown.
  • Remove from oil and onto a paper towel-lined plate. Garnish with fried curry leaves.
  • Okra Crisps are ready to serve.



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Keyword vegetarian


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