Indian Amritsari Bhindi Recipe

Okra: A green vegetable also known as lady's finger, used for its unique texture and flavor.

Gram flour: Also known as besan, it is a flour made from ground chickpeas, used for coating and adding a nutty flavor.

Red chili powder: Adds heat and a vibrant red color to the dish.

Turmeric powder: Provides a warm, earthy flavor and a bright yellow color.

Coriander powder: Adds a citrusy and slightly sweet flavor.

Cumin powder: Offers a warm, aromatic flavor with a hint of bitterness.

Salt: Enhances the overall flavor of the dish.

Oil: Used for frying the coated okra until crispy and golden brown.

When preparing okra for this recipe, ensure it is thoroughly dried after washing. Any moisture left on the okra can cause the gram flour coating to become soggy and not adhere properly. To achieve the crispiest texture, you can spread the okra slices on a kitchen towel and pat them dry before coating them with the spice mixture.

• okra (bhindi) - Substitute with zucchini: Zucchini has a similar texture and can hold up well to frying, making it a suitable alternative.

• gram flour (besan) - Substitute with chickpea flour: Chickpea flour is essentially the same as gram flour and can be used interchangeably.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used as a direct substitute.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• coriander powder - Substitute with cumin powder: Cumin powder has a warm, earthy flavor that can complement the dish well.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar flavor profile to cumin and can be used as a substitute.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add moisture.

• oil for frying - Substitute with ghee: Ghee has a high smoke point and adds a rich, buttery flavor to the dish.

• Allow the okra to cool completely before storing. This prevents condensation, which can make the bhindi soggy.
• Transfer the cooled Amritsari Bhindi to an airtight container. Ensure the container is clean and dry to maintain the crispiness.
• Store the container in the refrigerator if you plan to consume the bhindi within 2-3 days. This keeps it fresh and maintains its texture.
• For longer storage, place the Amritsari Bhindi in a freezer-safe container or a resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn.
• Label the container or bag with the date of preparation. This helps you keep track of its freshness.
• When ready to reheat, preheat your oven to 350°F (175°C). Spread the bhindi on a baking sheet in a single layer.
• Bake for about 10-15 minutes or until heated through and crispy. This method helps retain the original texture and flavor.
• Alternatively, you can reheat the bhindi in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through.
• Avoid microwaving the Amritsari Bhindi as it can make it soggy and lose its crispiness.

• Preheat your oven to 350°F (175°C). Spread the leftover okra on a baking sheet in a single layer. Bake for about 10-15 minutes or until they are heated through and crispy again.
• Use an air fryer for a quick and efficient reheating method. Set the air fryer to 350°F (175°C) and place the okra in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.
• Reheat on the stovetop by adding a small amount of oil to a non-stick pan over medium heat. Add the okra and stir occasionally until they are heated through and regain their crispiness, usually about 5-7 minutes.
• For a microwave method, place the okra on a microwave-safe plate lined with a paper towel. Cover with another paper towel to absorb excess moisture. Microwave on high for 1-2 minutes, checking halfway through to avoid overcooking. Note that this method may not retain the original crispiness as well as other methods.

• Knife: To cut the okra into thin slices.

• Cutting board: A surface to safely cut the okra.

• Mixing bowl: To combine the gram flour and spices with the okra.

• Frying pan: To fry the coated okra until crispy and golden brown.

• Slotted spoon: To remove the fried okra from the oil.

• Paper towels: To drain excess oil from the fried okra.

• Measuring spoons: To measure out the spices accurately.

• Tongs: To handle the hot okra while frying.

• Colander: To wash and drain the okra before slicing.

Pre-cut the okra: Slice the okra in advance and store it in an airtight container in the fridge.

Mix spices ahead: Combine gram flour and spices in a bowl and keep it ready to save time during cooking.

Use a large pan: Fry more okra at once by using a larger frying pan to reduce cooking batches.

Preheat the oil: Ensure the oil is hot before you start frying to speed up the cooking process.

Drain properly: Use a wire rack instead of paper towels to drain excess oil quickly and keep the okra crispy.