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Spicy, crispy fried okra and so moreish. Recipe from Summers Under the Tamarind Tree
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5 from 7 votes

Crispy Bhindi (Chickpea batter okra) from Summers Under The Tamarind Tree

A moreish fried okra recipe: you just can’t make enough! It’s wonderful with a simple daal and basmati rice for a light lunch.
Servings: 6
Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 250 g /9oz gram flour
  • 50 g /1¾oz rice flour or cornflour - cornstarch, optional
  • 1 tsp red chilli powder
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tsp dry-roasted cumin seeds
  • 50 ml /2 fl oz/scant ¼ cup water
  • 50 g /1¾oz okra - washed and dried completely before cutting, top, tailed and cut lengthways into 4 thin strips
  • 250 ml /9 fl oz/1 cup vegetable oil - for frying

To garnish

  • 1 tsp chaat masala
  • ½ lemon


  • Mix all the dry ingredients (except the okra) together in a large bowl and add the measured water or enough to make a very thick batter.
  • Dip all the okra into the batter and turn until it is coated. Heat the oil in a frying pan over a medium heat. When hot, add the okra a piece at a time into the oil and cook until light golden brown. Remove with a slotted spoon and drain on kitchen paper.
  • Serve hot with a sprinkling of chaat masala and a gentle squeeze of lemon juice


Recipe and images extracted from Summers Under The Tamarind Tree by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln (£20).
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 236kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Sodium: 421mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 2.6mg
Course: Snack
Cuisine: Pakistani
Keyword: Crispy Bhindi