Crispy Bhendi Fry | Okra Fry Recipe
This Bhendi fry recipe is a crispy side dish that can be served with dal-rice or chapati. Preparation is easy where each okra's are slit and covered with spice mixture. Marinated okra's then coated with semolina and shallow fried. Serve them hot and fresh to enjoy its crispy texture.
Ingredients
- 16-18 nos okra bhendi
- 1/4 cup rice flour
- 1/4 cup semolina
- 1.5 tsp coriander powder
- 1.5 tsp red chilli powder
- 1 tsp kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tsp chaat masala
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- 5-6 tbsp oil for frying
- salt as per taste
Instructions
- Wash each Okra throughly and pat dry with cotton cloth.
- Once Okra's are dried, either make slits or cut into thin slices
- Combine all dry spices along with ginger garlic paste and mix with sliced okra's.
- Coat okra throughly with masala mixture. Let it rest for 30 minutes or so.
- Next add rice flour - semolina mixture to marinated okra's.
- Cover sliced Okra nicely with this mixture. I prefer thin semolina but even coarse semolina goes well in this recipe.
- Turn on the gas over medium-high heat and add oil into it.
- Once oil is hot, add okra mixture along with any leftover rice flour-semolina mixture to the hot pan.
- Ensure pan and oil are hot before transferring marinated okra's. This ensures that coating sticks to okra slices; otherwise it separates.
- Add little more oil to the pan if required and gently toss okra slices.
- Turn heat to medium and fry them over medium heat.
- As okra starts cooking it changes colour and shrinks in size.
- Keep tossing in between so that it won't stick to the pan. Add oil as necessary.
- Once it's ready, it will turn crispy and brown. Okra fry is ready to serve hot with your meal.
Notes
- Add souring agent like chaat masala into marination. It helps to prevent sliminess of okra when fried and also add tangy taste.
- Ensure pan and oil are sufficient hot before transferring marinated okra's onto the pan. It helps sliced okra's to hold its coating.