I first came across Okra Fries (Indian Okra Pakora Fries) via the book Prashad. As soon as I saw them, I knew they were destined to end up in my mouth.
In this recipe, Okra is deep fried until golden and crispy in a pakora batter making for the most delicious snack, starter, or side dish.
Indian Okra Fries
This is an Indian recipe that is popular as a starter or snack in restaurants and with good reason. Okra Fries are crispy, golden and addictive because they are loaded full of aromatic Indian spice.
Okra Fries Ingredients
Chickpea flour
Also known as gram flour and besan. This is made from dried chickpeas and is used in all pakora batters. It adds the earthy nutty flavour that is common with pakora recipes.
Corn Flour
Thickens the batter but adds a lightness to the overall texture of the Fries.
Chilli powder
This is just red ground chillies.
Cumin and Coriander Powder
These 2 work together to add warmth and flavour.
Turmeric powder
Adds a beautifully warm, golden colour to the fries.
Milk and Lemon Juice
These work together to create Buttermilk. You can just replace with Buttermilk if you prefer.
Water
As much or as little is needed to create a batter.
Okra
The star of the show!
Salt
To taste.
Amchur
This is Mango Powder. It adds a slight tang.
Fenugreek
This adds earthiness.
Oil
For deep frying.
To Shallow Fry
Just dollop batter into a pan with 1 cm of hot oil.
Cook on medium high until golden on each side (about 2-3 minutes).
If you prefer to bake Okra
Top tips for Okra Fries
Okra shrinks when roasted, so you may want to make more.
Okra has to be serve immediately otherwise it loses it’s crispness.
To check if the oil is hot, drop bit of batter in to the oil and it should start sizzling straight away and rise to the top.
Don’t be tempted to crowd the wok/pot/pan! It will lower the oil temperature too much and then you ed up with soggy pakoras that absorb loads of oil like mini sponges.
Keep cooked fries warm in a low oven (80°C) on a rack set over a tray but this shouldn’t be necessary if you eat them fast enough.
Storage
Batter – The batter can be made up to 2 days ahead but it will be watery and will need whisking together before using.
Leftovers
Keep leftovers in the fridge for up to 5 days.
Freeze for 3 months in an airtight container.
Reheat in a 180°C oven on a rack set over a tray for 12 to 15 minutes until hot and crispy.
Other Vegetables you can add or use
The great thing about any Pakora Batter is that you can use most vegetables with it. You can try:
Cauliflower – Finely chopped.
Potato – Cut into thin slices.
Red or White Onion – Sliced into rings or half moons.
Carrots – Julienned or grated
Broccoli – Chopped fine.
Spinach or Cabbage – Finely chopped (squeeze out excess liquid).
Chillies – Keep them whole.
Root vegetables – Grated,
Corn– Tinned or thawed from frozen.
Aubergine – Cut into rounds.
How to make Okra Fries
PART 1: PREPARING THE OKRA
1. Wash the okra in cold water and then dry thoroughly with a towel.
2. You can then leave it out to air dry for a number of hours or overnight. This is an optional step.
3. Chop off tip and then cut into half horizontally and then into thick strips.
PART 2: FRIES BATTER AND FRYING
These are deep fried so you get the crunchy scraggly bits.
Batter
Make the batter by mixing together the chickpea flour, corn flour and dry spices with milk, lemon juice and water.
You can add more water to thin it out at this stage or more gram flour to thicken if you like.
Add vegetables
Stir through the Okra.
Fry
Once the oil is hot, drop a piece of Okra covered in batter into the oil. I use my hands to do this.
Fry for 2 to 3 minutes until they are a deep golden and crispy on the outside.
Drain
On paper towels and continue cooking the remainder.
Sauces for Pakora
Okra Fries are usually served with a sauce. Some like Ketchup. I HATE IT. So I prefer to go for something like:
Yoghurt and Mint Sauce
Combine 1/4 handful Coriander leaves/stems with 1/4 handful Mint leaves, 1 Chilli, 1 cup Natural Plain Yoghurt, 1/4 tsp Cumin Powder, 1/4 tsp Sugar, Salt and 2-3 tbsp Water in a Blender and blend till smooth.
Notes
Calories are based on the assumption that each pakora is absorbing roughly 1/2 tsp oil.
more vegetarian snack recipes you may like:
Pani Puri Recipe
**if you make something from tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x
Okra Fries
In this recipe, Okra is deep fried until golden and crispy in a pakora batter making for the most delicious snack, starter, or side dish.
Ingredients
- 250 g Okra
- 30 g Gram Flour
- 30 g Corn Flour
- 1 ½ tsp Amchur
- 1 tsp Cumin Powder
- 1/4 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- ¾ - 1 tsp Salt
- Pinch Dry Fenugreek
- 250 ml Milk
- 1 tbsp Lemon Juice
- 3 - 4 tbsp Water
- Oil to deep fry
Instructions
-
Wash the okra in cold water and then dry thoroughly with a towel. You can then leave it out to air dry for a number of hours or overnight. This is an optional step. Chop off tip and then cut into half horizontally and then into thick strips.
-
Make the batter by mixing together the chickpea flour, corn flour and ground spices with salt, milk, lemon juice and water. You can add more water to thin it out at this stage or more gram flour to thicken if you like.
-
Stir through the Okra.
-
Once the oil is hot, drop a piece of Okra covered in batter into the oil. I use my hands to do this. Fry for 2 to 3 minutes until they are a deep golden and crispy on the outside.
-
Drain on paper towels and continue cooking the remainder.
Recipe Notes
If you prefer to bake Okra
Top tips for Okra Fries
Okra shrinks when roasted, so you may want to make more.
Okra has to be serve immediately otherwise it loses it's crispness.
To check if the oil is hot, drop bit of batter in to the oil and it should start sizzling straight away and rise to the top.
Don't be tempted to crowd the wok/pot/pan! It will lower the oil temperature too much and then you ed up with soggy pakoras that absorb loads of oil like mini sponges.
Keep cooked fries warm in a low oven (80°C) on a rack set over a tray but this shouldn't be necessary if you eat them fast enough.
Sauces for Pakora
Okra Fries are usually served with a sauce. Some like Ketchup. I HATE IT. So I prefer to go for something like:
Yoghurt and Mint Sauce
Combine 1/4 handful Coriander leaves/stems with 1/4 handful Mint leaves, 1 Chilli, 1 cup Natural Plain Yoghurt, 1/4 tsp Cumin Powder, 1/4 tsp Sugar, Salt and 2-3 tbsp Water in a Blender and blend till smooth.
Nutrition
Calories are based on the assumption that each pakora is absorbing roughly 1/2 tsp oil.
These sound so tasty! And your pictures are so pretty and simple.
Thank you so much. They are great. 🙂 x