My name is Sanjana and I have a Crispy Popcorn Bhindi Bites addiction. “What are they?”, I hear you ask.
Crunchy spiced nuggets of okra coated in breadcrumbs and coconut, served with a hot and spicy vegan mayo, that’s what. A sort of riff on coconut shrimp, but 100% plant based.
In this recipe, I put the natural stickiness of okra to work. Magic because this is the stickiness of okra is one of the things people dislike about these firm green pods.
Ways to cook okra (bhindi)
Wait, do you call them Bhindi, okra, lady fingers or something else? I refer to them as bhindi or bhinda and often use all three terms interchangeably.
Ultimately, I adore them in any way, shape or form. Namely in dry curries. I, like many Indian families, often pair them with potatoes, onions and/or paneer.
Max out the slime!
Okra slime is one of the things we usually try to diminish in Indian dishes. Lemon juice and vinegar can suppress the stickiness of bhindi.
But this recipe is an exception! Here we welcome the stickiness in lieu of eggs. Indeed, okra slime will create the most perfect “glue” to help crunchy panko breadcrumbs and coconut stick to our popcorn bhindi.
Fry or bake for a delicious, golden snack. Once you start, you won’t be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!
How to prepare okra
Always wash and thoroughly dry okra before you begin your recipe. Be careful as the stems can have tiny, hair-like spikes on them.
If you accidentally brush these with your fingers they can sting and itch.
Be sure to dry them in a clean tea towel. Any moisture can make the okra extra sticky and while that’s not a huge deal for this recipe, it will make them more difficult to slice.
How to make Crispy Popcorn Bhindi Bites
Time needed: 55 minutes
Follow these steps for perfect crispy Popcorn Bhindi!
- Prepare the okra
Wash and dry the bhindi throughly. Remove the stems and cut the bhindi in rings.
- Make the wet mix
Combine all the ingredients for the wet mixture. This will make the okra nice and sticky so the breadcrumbs stick to it like glue.
- Mix together the dry ingredients
Combine the breadcrumbs and coconut.
- Coat the sticky okra in coconut breadcrumbs
Ensure the rings and coated well.
- Do a second coat
Dip each piece in the remaining wet mix and then immediately coat it in more coconut breadcrumbs. Try to use one hand for wet ingredients and the other hand for dry.
- Chill the Popcorn Bhindi
Refrigerate the popcorn bhindi for 30 minutes.
- Cook the Popcorn Bhindi
Fry or bake the Coconut-Crusted Popcorn Bhindi until crispy, golden and cooked all the way through.
- Serve!
Serve the Popcorn Bhindi hot with Atomic Vegan Mayo! Find all the recipes you need below.
Some things to remember when cooking Crispy Popcorn Bhindi Bites
- Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
- How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
- To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
- I don’t recommend freezing cooked Popcorn Bhindi.
Ingredients
- 375 g okra
- Oil spray If baking
- Oil for deep frying If frying (any oil with a high smoke point)
For the wet mix:
- 400 ml oat milk (or any milk of your choice)
- 140 g vegan mayo
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chilli flakes
- 1/2 tsp ground turmeric
- 1 1/2 tsp salt
For the dry mix:
- 325 g panko breadcrumbs
- 100 g desiccated coconut
For the atomic red chilli mayo:
- 100g g vegan mayo
- 50 g atomic red chilli chutney recipe card below
Instructions
- Wash and thoroughly dry the okra. Cut off the stems and slice into 2-3cm rings.
- In a large bowl, whisk together the milk, vegan mayo, garlic powder, onion powder, chilli flakes, turmeric and salt.
- Combine the panko breadcrumbs and coconut in a large tray.
- Add the okra to the wet mix and fold everything together with a spoon or spatula to coat each ring. Allow to stand for 15 minutes. The okra will become thick and sticky.
- Lift the okra out of the wet mix and toss in the dry breadcrumbs and coconut to coat each piece as evenly as you can.
- Once all the pieces are covered, dip each one in the remaining wet mix again and coat in the breadcrumbs again to create a double coating. Try to keep one hand for the wet mix and the other for the dry mix to avoid a sticky mess on your hands.
- When you've coated all the okra pieces, refrigerate the nuggets for 30 minutes.
Instructions for oven baking:
- To oven bake the Popcorn Bhindi, arrange all the nuggets on a large tray. Spray liberally with your favourite oil spray.
- Bake in a preheated oven at 160°C/320°F for 30-35 minutes or until crispy and golden.
Instructions for deep frying:
- To deep fry the Popcorn Bhindi, heat around 8-10cm oil in a pan suitable for deep frying. The oil temperature should register 160°C/320°F. Deep fry in small batches, around 4-5 minutes per batch or until crispy on the outside and cooked all the way through.
- Drain the Popcorn Bhindi on a plate or tray lined with absorbent kitchen paper. Serve hot with Atomic Red Chilli Mayo.
For the Atomic Red Chilli Mayo:
- Mix together the vegan mayo with red chilli chutney. Cover and refrigerate until you're ready to serve.
Recipe Video
Sanjana’s Notes
- Be careful not to cook the Popcorn Bhindi at too high a temperature or they will brown too quickly on the outside and the okra itself will remain raw inside.
- How to freeze the Bhindi for cooking later: Once all the okra nuggets have been coated in a double layer of breadcrumbs, freeze the entire tray, with all the nuggets in a single layer. Once completely frozen, pack into freezer-safe bags or containers to cook later.
- To cook the Bhindi from frozen: Deep fry or bake according to recipe instructions. Add 5 minutes onto bake time for frozen Popcorn Bhindi and 90 seconds on to fry time.
- I don’t recommend freezing cooked Popcorn Bhindi.
Equipment
- Blender
Ingredients
- 150 g red onion, peeled and roughly chopped
- 2 large mild red chillies
- 4-6 hot red chillies add more or less according to your taste
- 25 g raw peanuts
- 1/2 tsp cumin seeds toasted in a dry frying pan for a minute until aromatic
- 60 g jaggery, grated
- 1 tbsp lemon juice
- 3/4 tsp salt
- 30 ml water
Instructions
- Place all the ingredients in a blender. Blend until smooth and thick.
- Pour into a bowl and cover. Chill in the fridge for 2 hours before serving.
Recipe Video
Sanjana’s Notes
- This chutney is great for drizzling over chaats and using as a dip for bhajiya. You can even add a spoonful to your favourite curry in place of chilli powder.
- Store in an airtight container in the fridge for up to 3 days.
- To freeze: Place the chutney in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and consume within 24 hours.
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If you like this, you’ll love my recipe for Maggi Noodles Chaat
Love Sanjana
Jack
Tuesday 1st of September 2020
Absolutely love Okra. Very healthy and nutritious. This take is great