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Okra Fries
Indian
Side
15 mins
Vegetables/vegetarian
Easy
Serves
4

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
  1. 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
  2. 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
  3. Heat the oil in a deep fryer, or other suitable deep, heavy based pan to 180C
  4. Mix the two flours together. Sprinkle over the okra toss very gently to coat
  5. 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)

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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