Crispy Bhindi Recipe
Fried okra juliennes coated in our seasoned flour
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Ingredients
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Okra & Prep
Seasoned Flour Coating
Wet Binder
Frying & Finish
Method
Okra & Prep
Wash the okra and pat dry thoroughly with kitchen towels. Trim off the stem tips and slice the pods lengthwise into 2–3 inch julienne strips. Drying is important to reduce slime and help coating adhere.
Place the cut okra in a bowl, toss with 1 tsp salt and 1 tbsp fresh lemon juice. Let sit 10 minutes while you prepare the coating; then pat any excess moisture off with paper towels.
Seasoned Flour Coating
In a wide, shallow bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 2 tbsp rice flour (if using), 1 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp black pepper and 1 tsp salt until evenly combined.
Set the seasoned flour mixture aside. This dry mix will provide a crisp, flavorful crust when fried.
Wet Binder
In another bowl whisk 1 cup buttermilk (or milk + 1 tsp lemon juice) with 1 tsp hot sauce if using. The buttermilk helps the flour adhere and gives a light tang.
Working in batches, submerge a handful of the patted okra strips in the wet binder, shaking off excess buttermilk so they are damp but not dripping.
Coating & Frying
Coating
Immediately transfer the damp okra to the seasoned flour mixture and toss or gently press to coat evenly. Shake off excess flour and place the coated okra on a wire rack while you heat oil. Repeat until all okra is coated.
Heat Oil
Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1.5–2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown slowly.
Fry the coated okra in small batches (do not overcrowd) for 2–3 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to remove the bhindi and drain on a paper towel-lined tray or wire rack.
If the oil temperature drops too low between batches, allow it to return to 325–350°F before adding more. Adjust heat so pieces crisp without burning.
Finish & Serve
Immediately season the hot fried bhindi with a light sprinkle of salt to taste. Transfer to a serving platter.