Crisp Okra Recipe

Name: Crisp Okra
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bhindi tali hui; 1 1/3 pounds okra; 2 teaspoons cumin powder; 1 teaspoon turmeric powder; 1 teaspoon mango powder; 1 teaspoon coriander powder; 1 teaspoon chilli powder; 3/4 cup rice flour; 5 tablespoons sunflower oil; salt

Servings: persons

bhindi tali hui
1 1/3 pounds okra
2 teaspoons cumin powder
1 teaspoon turmeric powder
1 teaspoon mango powder
1 teaspoon coriander powder
1 teaspoon chilli powder
3/4 cup rice flour
5 tablespoons sunflower oil
salt

1
Wash the okra and dry thoroughly.
2
Cut off the tops and then cut into halves lengthways.
3
In a separate dish mix together the ponder spices and salt.
4
Add the okra and coat well.
5
Sprinkle in the rice flour and mix.
6
Heat a little oil in a frying pan.
7
When it is hot reduce the heat and drop in a few okra at a time.
8
Keep turning frequently until crisp golden and done.
9
Serve hot as the okra will become leathery when cold.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: bhindi tali hui, 1 1/3 pounds okra, 2 teaspoons cumin powder, 1 teaspoon turmeric powder, and more.

Yes, Crisp Okra falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Okra

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