Besan Bhindi Fry
A simple, crispy side dish where tender okra is coated in spiced chickpea flour and fried to golden perfection. This popular North Indian recipe is quick to make and irresistibly crunchy, pairing wonderfully with dal and roti.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Okra
- b.Wash the okra thoroughly under running water.
- c.Pat them completely dry with a clean kitchen towel. This step is critical to prevent the dish from becoming slimy.
- d.Once dry, trim off the top crown and the bottom tip of each okra.
- e.Slice the okra into 1/2-inch thick rounds. For larger pods, you can slit them lengthwise into quarters.
- 2
Step 2
- a.Coat the Okra
- b.In a large mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, amchur powder, garam masala, asafoetida, and salt.
- c.Add the sliced okra to the bowl.
- d.Gently toss everything together until each piece of okra is evenly and thoroughly coated with the spice mixture. Do not add any water.
- 3
Step 3
- a.Shallow Fry the Okra
- b.Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
- c.To check if the oil is ready, drop a small piece of coated okra; it should sizzle immediately.
- d.Carefully add the coated okra to the hot oil, spreading it in a single layer. Do not overcrowd the pan; fry in two batches if necessary for maximum crispiness.
- 4
Step 4
- a.Cook until Crispy
- b.Fry for 10-12 minutes, stirring gently every 2-3 minutes to ensure even cooking.
- c.Continue cooking until the okra is tender on the inside and the besan coating is deep golden brown and crisp.
- d.Be careful not to over-stir, as this can cause the coating to fall off.
- 5
Step 5
- a.Serve Immediately
- b.Once perfectly crispy, use a slotted spoon to remove the bhindi fry from the pan, allowing excess oil to drain.
- c.Serve hot as a side dish with dal, rice, and roti for a complete meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to non-slimy bhindi is ensuring it is bone dry before chopping. Any moisture will activate the mucilage.
- 2Always fry in a single layer. Overcrowding the pan will steam the okra instead of frying it, resulting in a soft texture.
- 3Use young, tender okra pods for the best flavor and texture. Avoid thick, woody ones.
- 4For an extra tangy kick, squeeze fresh lemon juice or sprinkle chaat masala over the finished dish just before serving.
- 5This dish is best enjoyed fresh and hot. It tends to lose its crispiness upon cooling or refrigeration.
Adapt it for your goals.
Healthier Version
For a lower-oil version, coat the okra as directed and cook in an air fryer at 180°C (350°F) for 12-15 minutes, shaking the basket halfway through, until golden and crisp.
With OnionsWith Onions
Thinly slice one medium onion and fry it in the oil until golden brown before adding the coated okra. This adds a delicious sweet and savory flavor.
Stuffed StyleStuffed Style
Instead of slicing the okra, make a lengthwise slit without cutting all the way through. Mix the besan and spices with 1-2 teaspoons of oil to form a thick paste and stuff it inside the okra before frying.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
Good Source of Plant-Based Protein
Besan (chickpea flour) provides a good amount of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Packed with Vitamins
Okra is a good source of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is crucial for blood clotting and bone health.
Frequently asked questions
Sliminess in okra is caused by moisture. To prevent this, ensure the okra is washed and then patted completely dry with a cloth or paper towel before you begin chopping. Also, avoid covering the pan with a lid while cooking, as this traps steam and creates moisture.