Tali Bhindi is one of those recipes that turns a simple vegetable into something you cannot stop nibbling on. The okra gets sliced into thin strips, tossed with gram flour and spices, then fried until each piece is golden and crisp. The gram flour coating clings to the bhindi and crisps up beautifully in the oil, creating a light crunch that contrasts with the tender inside.
A quick sprinkle of amchoor and chaat masala after frying adds a tangy punch that balances the richness. I usually make this when I have fresh bhindi on hand and want something quick that feels special without much effort.
About the Recipe
This recipe takes fresh bhindi and makes it into a crispy snack that works any time of day. The gram flour coating is key here because it turns crisp and light when fried, unlike a heavy batter. The spices marinate into the okra for thirty minutes, which helps the flavors settle in before frying. The shallow frying method uses less oil than deep frying but still gives you that satisfying crunch. The final sprinkle of amchoor and chaat masala brings a tangy brightness that cuts through the richness and makes each bite more interesting.
Why you will love this recipe
The texture is what makes this dish so satisfying. Each strip of bhindi turns golden and crisp on the outside while staying tender inside. The gram flour coating is light and crunchy without feeling greasy. The spices build layers of flavor, starting with the turmeric and chilli powder mixed into the coating, then finishing with the tangy amchoor and chaat masala sprinkled on top.
It comes together quickly once you have sliced the bhindi, and the thirty minute resting time is hands off. This recipe works as a side dish with dal and rice or as a standalone snack with chai. The crispy texture holds up well for a little while after frying, though it tastes best fresh.
Cooking Tips
Make sure the bhindi is completely dry before you start slicing. Any moisture will make the coating soggy and the frying less crisp. Slice the strips as evenly as possible so they cook at the same rate. When you mix the gram flour and spices with the bhindi, use your hands to coat each piece evenly.
Do not skip the thirty minute resting time because it helps the coating stick better. Fry in small batches so the oil temperature stays steady and each piece has room to crisp up. If you crowd the pan, the bhindi will steam instead of fry.
Serving and Storing Suggestions
This recipe serves two to three people as a snack or side dish. Prep time is about ten minutes, plus thirty minutes for resting, and frying takes another ten to fifteen minutes. Serve the Tali Bhindi immediately after frying while it is still hot and crisp. It pairs well with a cup of hot chai or as a crunchy side with dal and roti.
If you have leftovers, store them in an airtight container at room temperature for a few hours, but they will lose some crispness. Reheat in a hot oven or air fryer for a few minutes to restore the crunch.
Similar Recipes
- Kurkuri Bhindi
- Bhindi Masala
- Aloo Bhujia
- Mirchi Pakora
- Besan Bhindi
Nutrient Benefits
Bhindi provides dietary fiber and vitamin C, which support digestion and immune health. Gram flour adds protein and is naturally gluten free, making it a good binder for the coating. The turmeric in the spice mix has anti inflammatory properties. Shallow frying uses less oil than deep frying, which keeps the dish lighter while still delivering that satisfying crunch. Amchoor powder adds vitamin C and a tangy flavor without extra salt.
Tali Bhindi
Ingredients
- 100 g Bhindi
- 1/2 tsp Red Chilli Powder
- pinch Turmeric Powder
- 1/4 tsp Chaat Masala Powder
- 4 to 5 tsp Gram Flour
- Oil for frying
- Salt as per taste
To Serve:
- pinch Amchoor Powder (Dry Mango Powder
- pinch Chaat Masala Powder
- pinch Red Chilli Powder
Instructions
- Remove the top and tips of the bhindis.
- Cut each in half lengthwise, then cut each half into 2 to 3 lengthwise strips.
- Combine the chilli powder, turmeric powder, chaat masala powder and gram flour.
- Add the bhindi and mix well evenly.
- Keep aside for 30 minutes.
- Heat oil in a shallow frying pan over medium flame.
- Drop the bhindi into the oil, few at a time.
- Shallow fry until golden and crisp.
- Remove and drain excess oil.
- Sprinkle amchoor powder, chilli powder and chaat masala on top.
- Serve at once.
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Frequently Asked Questions
Can I use besan instead of gram flour?
Yes, besan is gram flour. They are the same ingredient, so you can use either name.
Why does the bhindi need to rest for thirty minutes?
The resting time allows the spices and gram flour to stick to the bhindi better. It also helps the coating set, which makes frying easier and gives you a crispier result.
Can I bake this instead of frying?
You can bake the bhindi at 200 degrees Celsius for about twenty to twenty five minutes, turning halfway through. The texture will be drier and less crisp than frying, but it still tastes good.
What if my bhindi turns soggy after frying?
Soggy bhindi usually means the oil was not hot enough or the bhindi had moisture on it. Make sure the bhindi is completely dry before coating, and test the oil with one piece before frying the batch.
Can I prepare the coated bhindi ahead of time?
Yes, you can coat the bhindi and let it rest in the refrigerator for up to two hours before frying. Bring it to room temperature before you start frying so the pieces cook evenly.
