Here’s my go-to recipe for crispy okra fries, with a light, crunchy coating and a simple seasoning blend that brings out the natural flavor of fresh okra. They’re baked instead of deep-fried, making them a bit healthier too.
These okra fries have become my kids’ favorite way to eat their vegetables. I usually make a double batch because they disappear so quickly from the serving plate. Nothing beats having a healthy snack that everyone actually wants to eat, right?
Why You’ll Love These Okra Fries
- Crispy alternative to regular fries – These okra fries offer a unique twist on traditional french fries, with a satisfying crunch that’s hard to resist.
- Quick preparation – Ready in just 20-30 minutes, these fries are perfect for when you need a quick snack or side dish.
- Indian-inspired flavors – The combination of ginger, garlic, and mango powder brings an exciting flavor profile that makes these fries anything but boring.
- Perfect coating – The mix of chickpea flour and cornflour creates a light, crispy coating that sticks perfectly to the okra and stays crunchy.
What Kind of Okra Should I Use?
For the crispiest okra fries, you’ll want to look for young, fresh pods that are bright green and about 2-4 inches long. Avoid any pods that feel tough or woody, as these are likely too mature and will be stringy when cooked. Fresh okra should snap easily when bent – if it bends without breaking, it’s probably past its prime. When prepping your okra, make sure it’s completely dry before cooking, as any moisture can make your fries less crispy. If fresh okra isn’t available, frozen okra can work too, but you’ll need to thaw and dry it thoroughly with paper towels before using.
Options for Substitutions
Let me share some helpful substitutions for this crispy snack recipe:
- Ginger and garlic paste: If you don’t have the pastes ready, you can finely grate fresh ginger and garlic instead. Use about 1 teaspoon of each fresh ingredient. In a pinch, you could use 1/4 teaspoon of dried ginger powder and 1/4 teaspoon of garlic powder.
- Chickpea flour: You can replace chickpea flour with all-purpose flour, though the flavor won’t be quite the same. Rice flour is another good option that will give you a similar crispiness.
- Cornflour: Rice flour or potato starch work well as substitutes. They’ll help achieve that nice crispy coating too.
- Dry mango powder: If you can’t find dry mango powder (amchur), use lemon juice powder or even a squeeze of fresh lemon juice after frying. Citric acid powder works too – just use about 1/4 teaspoon.
- Okra: While okra is the star here and can’t really be substituted for the same recipe, you can use this coating on green beans or zucchini strips for a different but tasty variation.
Watch Out for These Mistakes While Frying
The biggest challenge when making okra fries is dealing with their natural sliminess – make sure to thoroughly dry the okra with paper towels after washing and before cutting them, and avoid overcrowding the pan which can trap moisture and make them mushy. A common mistake is not getting your oil hot enough before frying (it should be around 350°F/175°C), which can lead to greasy, soggy fries instead of crispy ones. To get the coating just right, mix your dry ingredients thoroughly and make sure each piece of okra is evenly coated – uneven coating will result in inconsistent crispiness. For extra-crispy results, fry the okra in small batches and drain them on paper towels immediately after cooking, then sprinkle with the seasoning while they’re still hot for better flavor absorption.
What to Serve With Okra Fries?
These crispy okra fries make a great snack or side dish that pairs really well with your favorite dipping sauces. I love serving them with a cooling raita (yogurt sauce) or tangy tamarind chutney to balance out the spices. For a complete meal, they’re perfect alongside grilled chicken or fish, or as part of an Indian-inspired spread with dal and rice. If you’re serving them as an appetizer, try putting out some lemon wedges on the side – a quick squeeze adds a nice bright touch to the crispy coating.
Storage Instructions
Keep Crispy: These okra fries are best enjoyed right after cooking when they’re hot and crispy! If you have leftovers, let them cool completely and store them in an airtight container lined with paper towels. They’ll keep in the fridge for up to 2 days, though they might lose some of their crunchiness.
Make Ahead: You can prep the okra by cutting and coating them with the seasoned flour mixture up to 2 hours before frying. Keep them in the fridge until you’re ready to fry. Just remember that letting them sit too long with the coating might make them release moisture.
Crisp Up: To bring back some crispiness to refrigerated okra fries, spread them on a baking sheet and pop them in a preheated oven at 350°F (175°C) for about 5 minutes. They won’t be exactly like fresh-fried, but they’ll still be tasty!
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 300-350
- Protein: 10-12 g
- Fat: 20-25 g
- Carbohydrates: 30-35 g
Ingredients
- 3/4 teaspoon ginger paste
- 3/4 teaspoon garlic paste
- 1/4 teaspoon mild chili powder
- 200 grams okra
- 1 tablespoon chickpea flour
- 1 tablespoon cornflour
- 1 teaspoon salt (6 grams)
- 1 teaspoon mild chili powder (about 2.5 grams)
- 1/2 teaspoon dry mango powder (1 gram)
- Oil (for deep frying)
Step 1: Prepare the Okra
Begin by washing the okra in cold water to remove any dirt or debris.
Thoroughly dry the okra with a towel to ensure there’s no moisture left.
Allow the okra to air dry for a few more minutes if necessary.
Trim the ends of the okra and, if they are long, slice each one in half.
Chop each half into 4 long slices.
Repeat this process with the remaining okra.
Step 2: Preheat the Oil
Pour a sufficient amount of oil into a large wok or pot for deep frying.
Place the wok or pot over medium-high heat to preheat the oil.
Ensure you have enough oil to fully submerge the okra slices for even frying.
Step 3: Season the Okra
In a small bowl, combine the okra slices with ginger paste, garlic paste, and Kashmiri chili powder.
Use your hands to thoroughly mix and coat the okra with these seasonings.
Once mixed, sprinkle both types of flour over the okra and mix again ensuring all pieces are evenly coated.
Step 4: Fry the Okra
Once the oil is hot, carefully drop the seasoned okra slices into the oil.
Avoid overcrowding the pot to ensure crispiness; you may need to fry in batches.
Fry the okra for about 1-2 minutes until they are golden and crispy.
Remove the fried okra using a slotted spoon and transfer to a plate lined with kitchen paper to drain excess oil.
Repeat the frying process with the remaining okra slices.
Step 5: Add Magic Masala and Serve
Once all okra fries are cooked and drained, mix together the ingredients for the magic masala.
Evenly sprinkle the masala over the hot okra fries and toss them together to make sure each piece is well coated.
Serve immediately and enjoy the flavorful, crispy okra fries.