How to Make Crispy Okra Pakoras (Ladies' Fingers) - Delishably - Food and Drink
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How to Make Crispy Okra Pakoras (Ladies' Fingers)

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

A plate of crispy okra pakoras.

A plate of crispy okra pakoras.

Okra Pakoras Are Irresistible!

I made okra pakoras today. They were a crispy, delicious, and delightful finger food. My family members finished eating them in no time. You can serve them as a side dish or as an evening snack. They're a popular party appetizer, too.

Okra is loaded with nutrients that are good for your heart, liver, digestive system, blood sugar, etc. It has vital nutrients, such as protein, fiber, calcium, iron, and zinc. It may help to boost your immunity and eyesight. It provides energy to work. It is also believed to help prevent neurodegenerative disorders in humans.

This veggie has a pleasant green color and a mild aroma when cooked. It cooks fast; you can make okra pakoras for four people in just 20 to 25 minutes. They will stay crispy for two days, provided you store them in an airtight container.

Now, let's find out in detail how to make yummy okra pakoras at home.

Cook Time

Prep timeCook timeReady inYields

5 min

20 min

25 min

Serves four people

Ingredients

  • 1 heaped bowl okra (or ladies' fingers), washed, patted dry, and thinly sliced
  • 2 teaspoons rice flour
  • 2 teaspoons corn flour
  • 1 1/2 teaspoons gram flour (or besan)
  • 1/2 teaspoon salt, or as per taste
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 green chili, optional, finely chopped
  • 1/2 teaspoon coriander powder
  • oil for deep-frying
  • 2 tablespoons curd or yogurt

Instructions

  1. Wash okra, pat dry, and slice thinly. Put the slices in a mixing bowl.
  2. Add corn flour, rice flour, gram flour (besan), red chili powder, turmeric powder, coriander powder, chopped green chilies (optional), salt, and curd or yogurt. Mix well.
  3. Add a few drops of water, if needed. The mix should not be watery.
  4. Heat oil for deep-frying. Ensure that the oil is hot. Gently drop in a fistful of this mixture, separating the slices with your fingers. Don't overcrowd them.
  5. Keep the heat medium-high in the beginning. Turn the okra slices occasionally for uniform frying on all sides.
  6. Frying raw okra takes a bit more time. Reduce the heat once okra shrinks in size and the sizzling sound goes down.
  7. Fry the pakoras till they are golden brown and crispy. Take them out with the help of a slotted spoon. Place them on absorbent paper sheets.
  8. Repeat the same steps for making all the pakoras. Keep the pakoras out until they cool completely.
  9. Serve these yummy and crunchy finger foods as a teatime snack. They can also be served as an appetizer or side dish. Enjoy munching on them whenever you desire!

Photo Tutorial

Wash okra and pat dry.

Wash okra and pat dry.

Step 1: Make thin slices of okra. Place them in a mixing bowl.

Step 1: Make thin slices of okra. Place them in a mixing bowl.

Step 2: Add corn flour, gram flour, rice flour, turmeric powder, red chili powder, chopped green chilies (optional), coriander powder, and salt.

Step 2: Add corn flour, gram flour, rice flour, turmeric powder, red chili powder, chopped green chilies (optional), coriander powder, and salt.

Add curd or yogurt.

Add curd or yogurt.

Step 3: Mix well.

Step 3: Mix well.

Step 4: Deep-fry the masala-coated okra in hot oil in batches. Don't overcrowd them. Follow the instructions to make uniformly fried pakoras.

Step 4: Deep-fry the masala-coated okra in hot oil in batches. Don't overcrowd them. Follow the instructions to make uniformly fried pakoras.

Deep-frying the okra pakora mix.

Deep-frying the okra pakora mix.

What the pakoras will look like after continuing to fry.

What the pakoras will look like after continuing to fry.

Step 5: Reduce the heat once okra shrinks in size and the sizzling sound lessens. Fry until they become crispy and golden brown.

Step 5: Reduce the heat once okra shrinks in size and the sizzling sound lessens. Fry until they become crispy and golden brown.

Step 6: Remove with the help of a slotted spoon. Place them on absorbent sheets. Repeat the same process for making all of the pakoras.

Step 6: Remove with the help of a slotted spoon. Place them on absorbent sheets. Repeat the same process for making all of the pakoras.

Keep pakoras out until they cool down completely. Serve them as an appetizer, side dish, or evening snack.

Keep pakoras out until they cool down completely. Serve them as an appetizer, side dish, or evening snack.

 Enjoy eating! Store remaining pakoras in an airtight container. You can keep them crispy this way for two days.

Enjoy eating! Store remaining pakoras in an airtight container. You can keep them crispy this way for two days.

Comments

ShailaSheshadri (author) from Bengaluru on March 17, 2018:

Thank you. Here, okra is not expensive. We make okra dishes often. Try this recipe during okra season, so that you may get them for lesser price.

Margie's Southern Kitchen from the USA on March 17, 2018:

I love okra! I have not tried it with your spices, so this is a recipe I do want to try when the okra season is here! It is too expensive to buy in the grocery store! Thanks for recipe ShailaSheshadri.