Appetizer: India – अमचूर भिंडी के भाले ▶ Amchur Bhindi Ke Bhale (Amchur-Dusted Okra Spears)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) fresh okra (bhindi), tips trimmed and halved lengthwise
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) neutral oil
1 / 2 cup (60 g) besan (chickpea flour)
2 tbsp (16 g) rice flour
1 tsp (5 ml) ground cumin
1 / 2 tsp (2.5 ml) ground coriander
1 / 2 tsp (2.5 ml) Kashmiri red chili powder or paprika
1 / 4 tsp (1.25 ml) ground turmeric
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 tsp (5 ml) amchur (dried mango powder), for dusting
1 / 2 tsp (2.5 ml) chaat masala, for dusting (optional)
Lemon or lime wedges, to serve
Mint Yogurt Dip:
3 / 4 cup (180 g) plain full-fat yogurt
2 tbsp (30 ml) finely chopped fresh mint
1 tbsp (15 ml) finely chopped cilantro
1 tsp (5 ml) fresh lime or lemon juice
1 / 2 tsp (2.5 ml) honey or sugar
1 small garlic clove, finely grated (or 1 / 4 tsp (1.25 ml) garlic paste)
Pinch of salt

Show original ingredient measurements

1 lb (450 g) fresh okra (bhindi), tips trimmed and halved lengthwise
1 tbsp lemon juice
1 tbsp neutral oil
1 / 2 cup (60 g) besan (chickpea flour)
2 tbsp (16 g) rice flour
1 tsp ground cumin
1 / 2 tsp ground coriander
1 / 2 tsp Kashmiri red chili powder or paprika
1 / 4 tsp ground turmeric
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 tsp amchur (dried mango powder), for dusting
1 / 2 tsp chaat masala, for dusting (optional)
Lemon or lime wedges, to serve
Mint Yogurt Dip:
3 / 4 cup (180 g) plain full-fat yogurt
2 tbsp finely chopped fresh mint
1 tbsp finely chopped cilantro
1 tsp fresh lime or lemon juice
1 / 2 tsp honey or sugar
1 small garlic clove, finely grated (or 1 / 4 tsp garlic paste)
Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 220°C (425°F). Line a sheet pan with foil and set a wire rack on top, or use a well-oiled sheet pan. For an air fryer, preheat to 200°C (390°F).
Make the dip: In a small bowl, whisk yogurt, mint, cilantro, lime/lemon juice, honey, garlic, and a pinch of salt until smooth. Chill until serving.
Pat the okra very dry with towels. Toss with lemon juice and neutral oil to lightly coat.
In a large bowl, combine besan, rice flour, cumin, coriander, chili powder, turmeric, 1/2 tsp (2.5 ml) salt, and black pepper. Add okra and toss until evenly coated; shake off excess flour.
Arrange okra in a single layer (cut side up) on the rack/sheet. Bake 12 minutes, flip, then bake 6–10 minutes more until browned and crisp. For air fryer, cook 10–14 minutes, shaking once, until crisp.
While hot, sprinkle okra with amchur and chaat masala (if using). Taste and add a pinch more salt if desired.
Serve immediately with the minted yogurt dip and lemon/lime wedges for squeezing.

Preheat the oven to 220°C (425°F). Line a sheet pan with foil and set a wire rack on top, or use a well-oiled sheet pan. For an air fryer, preheat to 200°C (390°F).
Make the dip: In a small bowl, whisk yogurt, mint, cilantro, lime/lemon juice, honey, garlic, and a pinch of salt until smooth. Chill until serving.
Pat the okra very dry with towels. Toss with lemon juice and neutral oil to lightly coat.
In a large bowl, combine besan, rice flour, cumin, coriander, chili powder, turmeric, 1/2 tsp salt, and black pepper. Add okra and toss until evenly coated; shake off excess flour.
Arrange okra in a single layer (cut side up) on the rack/sheet. Bake 12 minutes, flip, then bake 6–10 minutes more until browned and crisp. For air fryer, cook 10–14 minutes, shaking once, until crisp.
While hot, sprinkle okra with amchur and chaat masala (if using). Taste and add a pinch more salt if desired.
Serve immediately with the minted yogurt dip and lemon/lime wedges for squeezing.