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–+ servings
Okra Fries in batter in blue bowl

Okra Fries

Safira
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. 
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Lunch/Snack, Snack, Starters
Cuisine Indian
Servings 10 Okra
Calories 70 kcal

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.

Notes

If you prefer to bake Okra 

After prepping, add Okra to a large bowl and separate.
 
Add in all the spices, salt, chickpea flour and corn flour.
 
Sprinkle in1 tbsp Oil and mix in.
 
Let the mixture sit for 5-10 minutes. 
 
Add in milk, lemon juice and water, just a little bit at a time so that you get a batter.  
 
Add Okra to a lined baking tray.
 
Bake at 205 degrees for 15 to 25 minutes. Keep an eye on them. You can brush them with oil midway. 

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

Okra Fries are best eastern fresh but they can be stored.
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.

 

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.

Nutrition

Calories: 70kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 423mgPotassium: 140mgFiber: 1gSugar: 2gVitamin A: 223IUVitamin C: 6mgCalcium: 53mgIron: 1mg
Keyword Bhinda Fries, Bhindi Fries, Indian OKra, Okra and Chicken, Okra Fries
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