CRISPY OKRA RECIPE – good for air frying

 Okra is a vegetable 

This crispy okra recipe is perfect for those tv munchies when you want to avoid crisps. Air Frying it is a super way of making it more healthy. We use a Ninja AF 100 Air Fryer.

Okra is a long, green, pod like vegetable with ridges down it’s sides and a small stalk at one end. Okra is also known as known as ladies fingers, bhindi, bamia, ochro or gumbo. The word okra though is West African in origin. Okra is used as a dish in it’s own right in Indian, Pakistani, Emirati, Iranian, African and some Southern American cuisines.

Availability of Okra

Okra is available all year round and very easy to find in most Dubai supermarkets in the fresh vegetables section. Ask for the Bhindi if you’re not sure.

Selection of Okra

Okra is best bought whilst it is firm and bright green in colour. Avoid pods that are limp and with brown marks on them. The bigger they are the tougher they are likely to be so an ideal size would be around 7 -10cm. If they don’t snap in half  at the pointy bit at one end leave this pod and choose another.

Storage of Okra

Okra can stay for  3 or 4 days in a plastic bag in the fridge.  But as with most food, the fresher it is when you cook it, the better it will be.

Preparation of Okra

Rinse under the tap whilst whole (not after slicing) and then dry thoroughly in a kitchen towel. Do not first cut and then wash your okra. It will become slimy and sticky. For this recipe then slice your okra into 2 or 4 pieces lengthways after chopping off and discarding the stalk. There are pictures for reference in my gallery below.

  Crispy Okra Recipe

INGREDIENTS for Crispy Okra 

Fresh okra : 300 g costs about Dhs 5 from most supermarkets

Vegetable oil for frying (I use Sunflower)

Spices

Cumin powder 1/2 teaspoon

Coriander powder 1/2 teaspoon

Turmeric powder 1/4 teaspoon

Gram flour or Chick pea flour 1 heaped tablespoon

salt 1/2 teaspoon

fresh black pepper 1/4 teaspoon

Red chilli powder 1/4 teaspoon

METHOD to make the Crispy Okra

1. Wash and dry okra
2. Chop off and discard the stalks
3. Slice dried okra pods into 2 or 4 depending on size
4. Place in a large bowl
5. Add all the dry ingredients (spices and flour) to the bowl and mix well
6. Leave to rest for 30 minutes or so in the fridge
7. Heat up oil in a wok and prepare some kitchen paper on a plate
8. Fry the okra slices in oil for about 3 minutes, use a kitchen timer
9. Fry in batches till all the okra is fried then drain on kitchen paper
10. You can add a small squeeze of lemon juice if you like. Serve with your favourite dip or with rice and curry as part of an Indian meal.

It takes about 1 hour 15 minutes altogether, allowing for 30 minutes marinading time. Would serve 4 people as a snack or side dish to have with curry and rice

Top Tip for this okra recipe or any Indian cooking 

Get an Indian Spice box with a lid, easily available from places like Lulus, it’s much easier to use your spices with one of these. I suggest you add salt, turmeric, ground coriander, ground cumin, red chilly powder and some mustard seeds. But that’s my suggestion, everyone’s will be a bit different, especially if you’re from the South of India!

Do you have a favourite Okra Recipe? Please let me know how you cook your okra in a comment. Also please tell me if this recipe worked for you.

Thank You

Monica

Most of our recipe projects originate on Instagram first, so follow us on the gram for the latest mainly healthy eating ideas!