Sunday, August 28, 2011

素食好主意 【酥炸秋葵】 Crispy Bhindi/Okra Fry


Okra/Bhindi is a very healthy vegetable, it has plenty of valuable nutrients, good source of vitamin C, good for brain and is beneficial to diabetes.

Summer is the harvest season for okra, I just bought some from the shop and made this super yummy crispy Okra fry, it is a good side dish, and a good snack too!

20根 或 大约 200 克 秋葵 
3 大勺 鹰嘴豆粉
1 大勺 粘米粉
1 小勺 芝麻 (Optional)
1/4 小勺 辣椒粉
1/4 小勺 孜然粉
1/4 小勺 姜黄粉
1/8 小勺 泡打粉 (Optional)
1/4 小勺 食盐
1 小勺 食油

5-6 大勺 水

20 or around 200 gms of okra

For batter:
3 tbsp chick pea flour (Besan)
1 tbsp Rice flour
1 tsp sesame seeds(Optional)
1/4 tsp Chilli Powder
1/4 tsp Cummin Powder
1/4 tsp Turmeric Powder
1/4 tsp baking powder (Optional)
1/4 tsp salt
1 tsp oil
5-6 tbsp water





Clean the okra, dry up, remove head and slice lengthwise into 4 parts.

Whisk together all ingredients under "batter", leave it aside for 10 minutes. Adjust thickness by adding or reducing water accordingly, we are looking at pancake batter consistency.

Heat up 2 inches of oil at medium heat in a cooking pan, dip okra in batter until it is well coated with batter and fry it until crispy and golden in color.

Crispy spicy Okra fry!

中文版,For English,Click --》酥炸秋葵


  1. I love okra and especially love Indian style of cooking. Can I replace chick pea flour with normal all purpose flour?

  2. Sonia, me too love okra in indian style...You can replace chick pea flour with all purpose flour... the texture might be a little different...that is all