This fantastic Indian-spiced okra side dish can also be served as a snack or an appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ½ cups fresh okra, ends trimmed
- 5 tablespoons chickpea flour (besan)
- 1 teaspoon ginger paste
- 1 teaspoon lemon juice
- ½ teaspoon red chile powder
- ¼ teaspoon ground turmeric
- 1 pinch asafoetida powder
- 1 pinch carom seeds
- salt to taste
- oil for frying
- 1 teaspoon chaat masala, or to taste (Optional)
Instructions
- Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
- Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
- Serve sprinkled with chaat masala.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Reviews
This is very good. This is a lovely way to serve okra for those who don’t care for slimy texture, because this doesn’t have it. I’ll bet this would workin the airfryer. I made my own chaat masala. Don’t leave it out.