A crunchy and flavorful Indian-style bhindi (okra) snack coated in rice flour and gram flour, then deep-fried until crisp. Tossed with aromatic spices, roasted garlic, cashews, peanuts, and green chilies, this crispy snack is perfect as a tea-time treat or appetizer.
- Serves: 4 People
- Prep Time: 20 minutes
- Cooking: 15 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 400 grams Bhindi (okra), washed and dried
- 2 tablespoons Lemon juice, divided
- 1 tablespoon Rice flour
- 2 tablespoons Gram flour (besan)
- 2 tablespoons Water, or as needed
- 4 whole Green chilies, slit lengthwise
- 10 cloves Garlic, skin left on and pierced
- 50 grams Cashew nuts
- 50 grams Roasted peanuts
- 500 milliliters Oil, for deep frying
- 1 teaspoon Salt, or to taste
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Kashmiri chili powder
For Dressing
Nutritional Information
-
Calories
305 kcal -
Fat
20 g -
Carbohydrates
24 g -
Protein
8 g -
Fiber
5 g -
Sugar
3 g -
Sodium
390 mg
Procedure
-
10 minutesMark As Complete
Prepare the Bhindi
Trim both ends of the bhindi and cut each piece into roughly 1-inch lengths. Place the pieces into a large bowl and coat them evenly with lemon juice. Sprinkle over the rice flour followed by the gram flour, adding small splashes of water as needed until every piece is lightly coated. Avoid adding salt at this stage to prevent the bhindi from releasing moisture.
-
5 minutesMark As Complete
Fry the Aromatics
Heat the oil in a deep pan over medium heat. Pierce each garlic clove with a fork to prevent bursting during frying, then fry the garlic, cashews, and green chilies until lightly golden and fragrant. Remove them with a slotted spoon and set them aside. Add the roasted peanuts to the reserved fried mixture.
-
8 minutesMark As Complete
Deep Fry the Bhindi
Fry the coated bhindi in batches, allowing each batch to cook for about 3 to 4 minutes until crisp and lightly golden. Remove each batch with a slotted spoon and drain on paper towels while frying the remaining bhindi. The finished pieces should be crunchy on the outside while remaining tender inside.
-
2 minutesMark As Complete
Season and Serve
Transfer the fried bhindi to a large mixing bowl and add the fried garlic, cashews, peanuts, and green chilies. Drizzle with a little more lemon juice, then season with salt, garam masala, ground coriander, and Kashmiri chili powder. Toss everything together until evenly coated and serve immediately while hot and crispy.
