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

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.

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Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. 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!

Course Appetizer, Side Dish, Snack

Cuisine American, Indian

Keyword bhindi, okra

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Sanjana Feasts

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.

Video

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.

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Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Course Condiment, Side Dish

Cuisine Indian

Keyword chilli, chutney, jaggery

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Sanjana

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.

Video

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

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