Okra Fritters: These Crispy, Spicy Bhindi Pakoras Are A Must-Try
Image Credit: Okra fritters go well with tea | Instagram - @_cookwithsan_

The recipe for pakoras is a standard one that is typically made with a variety of other veggies. The most well-known is onion pakora, which is made with the same besan batter composition. However, the bhindi pakora recipe is for people who dislike onion-based dishes but still crave crispy pakoras. Simple and delectable snack recipe made with  chopped ladies’ finger that is then mixed with besan or rice flour batter and deep fried or shallow fired. It makes a delicious evening snack and can be served as a side dish for lunch and dinner. It goes well with a cup of masala chai or coffee.

Bhindi pakora is referred to as a bende gatti baje dish in Udupi cuisine, which literally translates to ‘hard pakoras’. This fritter has a firm texture in contrast to other pakoras since it is made with a mixture of rice flour and besan flour. Due to the pakora’s lack of onion, it is known as gatti baje and is typically cooked for religious event feasts.

Okra fritters | Instagram - @foodie.gramm19

Here’s the recipe for Okra Fritters.


  • 500 gms of bhindi
  • 1/2 tsp turmeric powder 
  • 1 tsp paprika or red chilli powder
  • 1 tsp coriander powder
  • 1 tsp ground cumin 
  • 1 tsp garam masala
  • 1 tsp dried amchur powder
  • 1 tsp chaat masala
  • ½ cup besan
  • Add salt, as necessary
  • 10 tbsps of oil


  • Okra or bhindi should be washed three to four times in water.
  • Use a kitchen towel to completely dry them off. Okra should be cut vertically into four pieces.
  • Slice the okra into two pieces if it is small. Put all of your thinly sliced okra in a large bowl or thali.
  • Now generously sprinkle each spice powder on the cut okra one by one. As needed, add salt as well.
  • Mix the spice powders and okra gently with a spoon or spatula.
  • Sprinkle the besan over the okra.
  • Once more, carefully mix the besan and okra. The okra slices must be evenly covered in besan and spices.
  • For 20 to 30 minutes, let the okra absorb the spices.

For the bhindi pakora: 

  • 2 to 3 tablespoons of oil should be heated in your kadai or frying pan.
  • Fry a batch of marinated okra. Depending on the size of the kadai, you can fry in three to four batches. If more oil is needed while frying the okra, add it.
  • On a medium burner, fry the okra until it is golden brown and crisp.
  • To ensure that the okra is cooked evenly, take care and turn it frequently. 
  • You could reduce the flame and cook if the oil gets too hot, so that the excess oil may be drained, keep the fried okra on a crumpled kitchen towel.
  • Add two to three teaspoons of oil to the pan, or as needed, for the following batch.
  • The marinated bhindi should be added when the oil has reached a medium heat.
  • Add 2 to 3 tablespoons of oil every batch, or as needed, while frying.

Bhindi pakora can be served as is or you can top the okra with coriander leaves, ginger that has been thinly sliced or green chillies. The crispy okra might, perhaps, have some lime juice added to it. On the crunchy, fried okra, you may also add some chaat masala or kala namak.