Okra Fries by Dishoom

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Okra Fries

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Okra Fries

Indian

Side

15 mins

Vegetables/vegetarian

Easy

Serves

Shamil grew up resisting okra - he never got past the slimy texture. However, Naved's recipe has since convinced him, and many other lifelong okra avoiders. These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.

Recipe courtesy of

Ingredients

175g okra
4g garlic paste (page 353 of their cookbook)
4g ginger paste (page 353)
1/4 teaspoon deggi mirch chilli powder
vegetable oil for deep frying
15g chickpea (gram) flour
10g cornflour
1/2 teaspoon "magic" masala (page 357)

To serve

Chilli, coriander and/or tamarind chutney (page 377-8)

Method

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Method

Wash the okra with cold water and pat dry completely with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways
Mix together the garlic and ginger pastes, chilli powder and 4 tsps of water. Add the okra halves and mix well to ensure they are well coated
Heat the oil in a deep fryer, or other suitable deep, heavy based pan to 180C
Mix the two flours together. Sprinkle over the okra toss very gently to coat
Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4-5 minutes. Drain on kitchen paper, sprinkle with "magic" masala, and serve immediately, with your choice of chutney(s)

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