Fried masala Okra

When I was visiting my family in India during the summer of 2003, we went to a family reunion. The thing about family reunions in India is that they are always big affairs- family reunions not only involve your aunts and uncles and cousins, but also your second aunts and second uncles and second cousins.

This one was held at an exclusive club-to get in, you had to be a member. After the reunion, my children, my parents, my brother’s family and I sat down to have lunch. One of the appetizers was fried masala okra-and my oldest daughter loved it. She was 5 at the time, so she wasn’t really used to truly authentic Indian food-so I was surprised when she cleaned her plate and asked for more. The waiters kept bringing extra orders for my daughter to devour. I asked them who had cooked it, intending to ask for recipe. They replied evasively, with an “Oh, we all cook everything.” Eventually, I walked into the kitchen and asked for the head chef. Surprised, they ushered me to him, and I explained to him how much my daughter loved the okra. Honored, if not a little bemused, he gave me the recipe for the okra-which is down below.

Okra (Thinly Sliced) 4 Cups
Corn Starch ¼ Cup
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Garlic Powder 1 tsp
Ginger Powder 1 tsp
Salt to taste (1 tsp – Approximate)
Orange Food Color Optional (Gives it a nice Tandoori look)
Canola or Olive Oil To Fry


1. Wash the okra and dry it completely using a paper towel or a kitchen towel.
2. Thinly slice the okra just like shown in the pic.
3. Spread it in a plate and let it dry at room temperature(This will reduce the sliminess). After at least half an hour of drying time, transfer the okra inside a mixing bowl, and add all the dry ingredients to the bowl. Use a spatula or your hand to slowly mix all the ingredients to coat the okra. Just sprinkle some water to make the dry ingredients stick to the okra. Do not add a lot of water. If you do, the okra will get slimy and stick together.
4. Heat oil in a frying pan, over medium heat. Using tongs slowly drop the coated okra in the oil (Be very careful while doing this, the oil will splatter because of the seeds inside the okra.) Do not over crowd the pan. Add a little at a time. And don’t let the oil get too hot-keep it around 325 F. Keep moving the okra with a wire strainer, so that it fries all around. Fry it until the okra turns brown on the edges and looks crispy.
5. Remove it from the oil using a wire a strainer and lay it on the paper towel.

6. Repeat until all the okra is fried. Transfer it to a serving plate and serve it as an appetizer.

If you like you can serve it with your favorite dip.

Eight years later, not only my oldest daughter loves this treat, but so do the rest of my kids-and I hope you enjoy it as much as they do.

Nutrition Facts
Servings Size 8
Calories 158.8
Total Fat 14.2 g
Saturated Fat 1.0g
Polyunsaturated Fat 4.2 g
Monounsaturated Fat 8.3 g
Cholesterol 0.0 mg
Sodium 299.2 mg
Potassium 118.3 mg
Total Carbohydrate 7.7 g
Dietary Fiber 2.2 g
Sugars 2.0 g
Protein 1.6 g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Author: Editorial Team

Spice Flair Editorial Team


  1. Swati Jaiswal says:

    recipe is simple but dish looks good, will try this in my kitchen soon… thanks for sharing..

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