Here in California, Super Tuesday can bring almost as much stress as the Thoroughbred horse racing lover’s Breeders’ Cup weekend that precedes it. This year, in our household, the Breeders’ Cup at Keeneland Racetrack in the Commonwealth of central Kentucky proved far more profitable than in years past. Thank you Breeder’s Cup Betting Guide! We actually got to experience the thrill of betting on the fastest racehorses in the world from our comfy living room here in California with a fire crackling in the fireplace, a snowstorm looming and all of our pets acting like they were starving to death. We enjoyed two relaxing days at home with world-class horse racing on the television rather than tearing up losing tickets, pulling out our hair and cursing anorexic tiny men in jockey pants.
As Breeders’ Cup weekend came to a close and we pulled the most stunning and flavorful Mango Habanero-Spiced Brisket out of the Big Red Smoker, Super Tuesday was suddenly upon us. I was definitely going to need a spicy fried appetizer like this Indian Fried Okra recipe to survive the weeknight. And wine. Definitely wine.
This is absolutely not the Colonel’s fried chicken or fried okra for that matter. If you are looking for a bland yet fried American like snack, try my liberal neighbors house. This is Indian-inspired fried okra with enough crispy, spicy goodness to satisfy every fried snack craving you’ve ever had. If it’s Super Tuesday here in California and you’re sharing drinks with your conservative neighbors, crossing your fingers and toes that Steve Hilton might actually win the California governor’s race, and trying to silence that gnawing dread in the pit of your stomach, this is the fried snack to distract the entire neighborhood.
Then again, I thought it was dread. Maybe I’m just hungry.
Between sips of mulled wine and prayers for a Republican miracle here in Southern California, I decided to distract the neighborhood with spicy Indian appetizers. Sounds like a solid plan, right? If California is going to have to live through four more years of trash, lawlessness, drug cartels and assorted miscreants (and I’m not even talking about our politicians this time), the least we can do is eat delicious fried treats until the polls close. Because nothing says election-night survival quite like a vat of hot oil and enough Indian spices to make your neighbors forget they’re watching California election returns.
Steve Hilton may not end up saving California, but at least this crispy Indian Fried Okra can save the evening. Because sometimes you need a little Indian spice, a lot of hot oil, and something more entertaining than election-night television.
If you’ve spent your entire life thinking okra is a slimy green vegetable that belongs in a Louisiana swamp alongside the alligators and mosquitoes, apparently you’ve never met an Indian auntie with a wok full of hot oil and absolutely no patience for your American nonsense.
Welcome to Kurkuri Bhindi, otherwise known as Crispy Indian Fried Okra. In Hindi, kurkuri means crispy, and bhindi means okra. See? You’re learning Hindi already. Pretty soon you’ll be arguing with the cashier at the Indian grocery store over the price of fresh curry leaves.
Now, I realize that Americans have been traumatized by slimy okra for generations. Somewhere in the Deep South, somebody’s grandmother boiled this poor vegetable into something resembling pond sludge, and an entire generation decided okra was a culinary punishment.
Indian cooks, meanwhile, were busy slicing it into thin strips, coating it in chickpea flour, rice flour, and enough aromatic spices to offend your neighbors, then frying it into crunchy little golden masterpieces. Who’s laughing now, Grandma?
This crispy Indian fried okra recipe is naturally gluten-free, packed with Indian spices, and addictive enough that you might accidentally eat the entire batch while pretending you’re preparing appetizers for guests.
And if you’re serving them at a Super Tuesday election party? Even better. Nothing distracts people from political arguments quite like a bowl of hot, crispy fried food. Well, except maybe another bowl of fried food.
What the Hell Is Chaat Masala, and Why Is It in My Fried Okra?
If you’ve ever wandered into an Indian grocery store and stared at the spice aisle wondering why there are approximately 47 different powders that all look like something your grandmother would use to clean the bathtub, welcome to Indian cooking! Chaat masala is basically India’s answer to putting a little extra attitude on your food. It’s a tangy, salty, spicy seasoning blend typically made with cumin, coriander, black salt, dried mango powder and other spices. That black salt? It has a funky, sulfurous smell that might make you wonder if the dog farted in the spice cabinet. Don’t panic. That’s normal. Indian street food vendors sprinkle this magical concoction over everything from fried potatoes to fruit salads. Apparently, plain fruit just isn’t exciting enough for India and the streets of India already smells like dog farts anyways.
And What the Hell Is Mango Powder?
Now, amchur, also called amchoor or dry mango powder, is exactly what it sounds like. Indians take unripe green mangoes, dry them out, grind them into powder, and turn them into a sour little flavor bomb. Because apparently squeezing a lemon was just too easy. Amchur adds a bright, fruity tartness without adding moisture, which is perfect when you’re trying to make crispy Indian fried okra instead of a plate of slimy green sadness. Think of it as lemon juice’s exotic Indian cousin who shows up at Thanksgiving wearing expensive jewelry and judging your spice cabinet.
And here’s where things get interesting. Chaat masala often already contains mango powder! So yes, we’re essentially adding mango powder to a spice blend that already has mango powder in it. That’s Indian cooking for you. You thought you had enough spices? WRONG! Add another spoonful. Somewhere in Mumbai, an Indian grandmother is tasting your fried okra and asking, “Where is the flavor? You cooking for British people?”
Crispy Indian Fried Okra: The Only Thing Worth Debating This Election
1 bag of frozen okra pieces
2 teaspoons besam, chickpea flour
2 teaspoons rice flour
1 teaspoon ginger garlic
1 teaspoon chaat masala
1/2 teaspoon amchur (mango powder)
1 teaspoon cumin
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon potato starch
1/2 cup of cornstarch
1 teaspoon salt
Your favorite frying oil, vegetable or canola
Let’s Get This Indian Okra Party Started
First, to start this Indian fried okra recipe, wash your okra and dry it completely. And when I say completely, I mean drier than a California creek bed in August. Water is the enemy of crispy fried okra. Any extra moisture will turn your beautiful Indian appetizer into something resembling the slimy vegetable disaster we’re desperately trying to escape.
Trim off the stems, slice the okra lengthwise into thin strips, and remove any large seed clusters if necessary. You want long, skinny strips that will fry into crispy golden deliciousness. Next, toss your sliced okra with the ginger-garlic paste, chaat masala, amchur, cumin, turmeric, and Kashmiri chili powder. This is where your kitchen begins smelling like an Indian restaurant, and your significant other suddenly wanders in asking what you’re cooking. Now sprinkle in the chickpea flour and rice flour. Toss everything until the okra is evenly coated. You want a light, slightly rough coating rather than a thick batter.
Indian Fried Okra: Making Election Night a Little Less Bitter
Heat your frying oil to approximately 350–365°F. Fry the okra in small batches for roughly 3–5 minutes, turning occasionally, until golden brown and crispy. Don’t overcrowd the pan. Even your Indian auntie knows you can’t invite forty relatives into a kitchen designed for six and expect everyone to be happy. Transfer the fried okra to a wire rack or paper towels to drain. And congratulations! You’ve officially turned a questionable Southern vegetable into an Indian appetizer worth fighting over.
Serve this Indian fried okra recipe immediately with Mint Mango Chutney, Tamarind Date Chutney, or a cold beer. And if anyone complains that they don’t like okra, just tell them they’re eating Indian vegetable fries. They’ll never know the difference.
