How to make Bhindi (Okra) Fry

This is one of our favorite dishes.

Here are 3 reasons why you’ll enjoy:

  1. Flavorful Seasonings
    Bhindi Fry is typically prepared with a variety of aromatic spices such as turmeric, cumin, coriander, and chili powder. These spices add depth and complexity to the dish, resulting in a rich and flavorful taste.
  2. Crispy Texture
    Bhindi Fry is known for its crispy texture. The okra is thinly sliced and shallow-fried until it turns golden brown and crunchy. This provides a delightful contrast to the soft interior, giving the dish a satisfying and enjoyable texture.
  3. Nutty Okra Flavor
    Okra itself has a unique flavor that is often described as nutty and slightly sweet. When cooked as a fry, the okra retains its natural taste while absorbing the flavors of the spices and seasonings. This combination of flavors creates a delicious and well-balanced dish.

The Recipe

Time to make: 30 Minutes


  • 10 fresh Okra
  • 1 Tsp Kashmiri red chili or chili powder
  • ½ Tsp coriander powder
  • ½ Tsp cumin powder
  • ½ Tsp turmeric powder
  • 1 ½ Tsp. Ground mango powder (amchur) or 1 Tsp. lemon juice
  • ½ Tsp Salt
  • 1 Tsp Garam masala
  • 3 Tbs Besan (graham four)
  • 2 Tsp canola oil   1Tsp chaat masala


  • Wash and dry the okra, cut the top off and slice each okra lengthwise in two.
  • In a bowl combine the dry ingredients, chili, coriander, cumin, turmeric, mango powder, salt and garam masala.
  • Add besan and oil, mix gently and coat the masala well on the okra
  • Heat the oil in a deep-frying pan. 
  • Add the okra keeping each separate.
  • Fry until golden brown, remove and drain on a paper towel.
  • Sprinkle the chaat masala and serve.

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