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chilli garlic okra
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Crispy chilli garlic okra recipe

Crispy chilli garlic okra recipe - A restaurant style Indo Chinese starter which you can prepare at home following these steps.
Prep Time15 mins
Cook Time30 mins
Course: Appetizer
Cuisine: Indo Chinese
Servings: 2 People


  • 15 Okra ladies fingers
  • 4 Small onions
  • 6 Garlic cloves Large variety
  • 2 Green chilli
  • 1.5 teaspoon Red chilli
  • 2 teaspoon Tomato chilli sauce
  • ¾ teaspoon Soya sauce
  • ½ teaspoon Black pepper powder
  • 3 tablespoon All purpose flour Maida – 3 tbsp
  • 4 tablespoon Corn flour Corn starch
  • Salt – As needed
  • Oil – As needed


  • Slice the okra diagonally into thin slices. Transfer to a mixing bowl.
  • Add a tablespoon of all purpose flour and coat it well.
  • Mix remaining maida, corn flour, pepper and salt. Add cold water to make a batter, slightly on runny side.
  • Dip the sliced okra in the batter and carefully drop in hot oil and deep fry until crisp. Do not let the color change to deep golden, just fry until crisp.
  • You can do this by frying in medium flame or low flame for long time.
  • Drain in paper towel. repeat to finish in batches.
  • Finely chop, green chilli, garlic and onion.
  • Mix red chilli powder with a tablespoon of water.
  • Heat a tablespoon of oil in a pan, add the chopped garlic, chilli and onion in order, frying each for ½ min.
  • Once fragrant, add the red chilli paste, mix well. Cook in low flame until the oil separates.
  • Add tomato sauce, mix well. Add soya sauce and give it a quick mix.
  • Add the deep fried okra and toss well to coat the okra. Switch off flame.


  • Slice okra diagonally for easy frying.
  • While deep frying, the okra should be dropped in oil individually. Though it will stick in oil, as it gets cooked, will easily separate.
  • Batter should not be thick, should be slightly runny.
  • Coating the okra in flour before dipping in batter helps the batter stick to the okra.
  • Onion can be skipped.