Crispy Okra Recipes

CRISPY INDIAN OKRA

Steps:

• 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.
• 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.
• Serve sprinkled with chaat masala.

CRISPY ROASTED OKRA

Steps:

• Preheat oven to fan 180C / 200C / 400F / gas 6.
• Mix all the ingredients together making sure the okra is well coated.
• Add the okra to a baking tray making sure the pieces are not touching each other.
• Bake for 20-25 mins (turn them once during baking).
• Whilst the okra is baking mix together the ingredients for the dipping sauce till well combined and set aside.
• Remove the okra from the oven when crunchy and serve warm or cold with the dipping sauce.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

KURKURI BHINDI: INDIAN CRISPY OKRA

Steps:

• Wash the okra and dry thoroughly. Remove the top stem of each and then cut lengthwise into thin slices.
• Add 2 to 3 tablespoons of oil to a deep skillet and heat over medium heat.
• Put the okra in a large mixing bowl and sprinkle over all of the dry ingredients except the salt. Season with salt immediately after frying (or else the okra will release water and become soggy).
• Deep-fry the okra a few at a time until crisp. Remove and drain on paper towels. Repeat with remaining okra in batches, adding more oil as needed.
• Garnish with the lime juice and serve with plain boiled rice and your favorite daal .

CRISPY OKRA

Steps:

• Wash then strain the okra, slice the top part, then slice these in half lengthwise. Set aside.
• In a bowl, mix all purpose flour, cornstarch, breading mix, and black pepper, mixing this while gradually adding water. Mix the batter till smooth.
• Dip the okra and make sure these are fully coated. Set aside.
• In a pan at medium heat, preheat the olive oil, deep-fry the okras for 2 minutes on each side. After take this off the pan
• Serve and enjoy!

CRISPY OKRA

Steps:

• Heat 2 inches of canola oil in a deep sauté pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels.
• Pour the cornmeal into a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper and then toss in the cornmeal. Fry the okra in batches, turning once, until golden brown, about 2 minutes. Transfer with a slotted spoon to the paper towels and season with salt. Serve hot.