Food Recipes Side Dishes Vegetable Side Dishes Okra Fries 5.0 (3) 3 Reviews Thin strips of okra are fried until shatteringly crisp, then tossed with chaat masala and fresh lime juice for a tangy, savory snack inspired by the street-food flavors of India. By Meherwan Irani Meherwan Irani Meherwan Irani is a Southern chef of Indian descent who's been serving up his unique take on Indian street food for more than 10 years. His company Spicewalla is one of the country's finest spice purveyors. There, Meherwan aims to make global flavors more accessible by creating spice blends and recipes to introduce cooks to new cuisines. Food & Wine's Editorial Guidelines Published on August 4, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Total Time: 30 mins Servings: 4 Jump to recipe Slicing the okra into thin strips and frying at a steady 350°F creates an exceptionally crisp texture with minimal slime.Chaat masala adds layered tangy and lightly spicy flavor that clings well to the hot fries.A final squeeze of lime brightens the earthy flavor of the okra and balances the richness of frying. In many parts of India, chaat masala is the seasoning that instantly wakes up a snack, bringing depth, tangy acidity, and subtle heat in a single sprinkle. Here, chef Meherwan Irani uses it to season crisp fried okra, transforming a vegetable often associated with stews and curries into an irresistible finger food. The okra is carefully sliced into thin strips, creating plenty of surface area for browning and allowing the vegetable to fry quickly until golden and crisp. The preparation also highlights one of the best ways to handle okra’s slightly slimy texture. High heat and fast cooking minimize slime while concentrating the vegetable’s grassy, earthy flavor. Once fried, the okra is tossed immediately with chaat masala, kosher salt, and fresh lime juice, so every piece is evenly coated while still hot from the oil. The result is crunchy, zesty, and irresistible. Serve these fries as an appetizer, alongside grilled meats, or as a snack with cold drinks. How do you keep fried okra from getting slimy? High-heat cooking methods such as frying help minimize slime by quickly cooking the okra before excess mucilage is released. Thoroughly drying the pods before frying and adding acidic ingredients such as lime juice also help reduce sliminess. Why is my fried okra not crispy? Fried okra can lose its crisp texture when the oil temperature drops too low, often from overcrowding the pot. Keeping the oil around 350°F, frying in small batches, and drying the okra well before cooking all help produce a crisp exterior. Fear of Frying? These 5 Golden Rules Deliver Crispy Results Every Time Notes from the Food & Wine Test Kitchen Skim loose seeds from the oil between batches to prevent scorching and off flavors.Keep finished batches warm in a 200°F oven while frying the remaining okra.Toss the okra with seasoning immediately after frying so the spices cling evenly. This recipe was developed by Meherwan Irani; the text was written by Breana Killeen. Keep Screen Awake Ingredients 1 pound fresh okra 2 quarts neutral cooking oil (such as grapeseed) 1 teaspoon chaat masala seasoning 1 teaspoon kosher salt, plus more to taste 2 tablespoons fresh lime juice, divided Directions Trim only the very tip of the stem from each okra pod without cutting into the seed cavity. Firmly hold okra pod lengthwise, and carefully cut off a thick sliver along 1 side, creating a flat surface. Turn okra onto this new flat side to make it stable; cut lengthwise into 1/4-inch-thick strips. Heat oil in a large, heavy-bottomed, high-sided pot over medium-high until a thermometer registers 350°F. Preheat oven to 200°F. Place a wire rack over a rimmed baking sheet. Working in 3 batches to avoid overcrowding, add one-third of okra to oil; fry, turning occasionally, until evenly light brown and crisp, 2 to 3 minutes. Transfer okra to prepared baking sheet; place in oven while frying remaining okra, returning oil to 350°F between batches. Skim and discard loose seeds between batches, if necessary. Transfer fried okra to a large bowl. Toss immediately with chaat masala, salt, and 1 tablespoon lime juice until seasoning clings to okra. Taste and toss with remaining 1 tablespoon lime juice and additional salt to taste, if desired. Serve immediately. Make Ahead Slice the okra up to 12 hours in advance, and store it dry, wrapped in paper towels in a sealed container in the refrigerator. Fried okra is best served immediately, but leftovers can be refrigerated for up to two days and reheated in a 400°F oven or air fryer until crisp. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.