Okra fries recipe
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.
Ingredients
- 175 g okra
- 4 g garlic paste
- 4 g ginger paste
- 0.2 tsp deggi mirch chilli powder
- 200 ml vegetable oil (or enough for deep-frying)
- 15 g chickpea (gram) flour
- 10 g cornflour
- 0.5 tsp magic masala (see separate ingredients list)
- 6.2 oz okra
- 0.1 oz garlic paste
- 0.1 oz ginger paste
- 0.2 tsp deggi mirch chilli powder
- 7 fl oz vegetable oil (or enough for deep-frying)
- 0.5 oz chickpea (gram) flour
- 0.4 oz cornflour
- 0.5 tsp magic masala (see separate ingredients list)
- 6.2 oz okra
- 0.1 oz garlic paste
- 0.1 oz ginger paste
- 0.2 tsp deggi mirch chilli powder
- 0.8 cup vegetable oil (or enough for deep-frying)
- 0.5 oz chickpea (gram) flour
- 0.4 oz cornflour
- 0.5 tsp magic masala (see separate ingredients list)
- 10 g sea salt
- 10 g amchur (dried unripe mango powder)
- 4 g deggi mirch chilli powder
- 0.4 oz sea salt
- 0.4 oz amchur (dried unripe mango powder)
- 0.1 oz deggi mirch chilli powder
- 0.4 oz sea salt
- 0.4 oz amchur (dried unripe mango powder)
- 0.1 oz deggi mirch chilli powder
Details
- Cuisine: Indian
- Recipe Type: Okra
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First, make the magic masala. Blitz the ingredients together in a spice grinder. Store in an airtight container or jar in a cool, dark cupboard. It will keep for up to 2 months.
- Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.
- Mix together the garlic and ginger pastes, chilli powder and 4tsp 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 180°C/356°F.
- Mix the two flours together. Sprinkle over the okra and 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 chutneys.
This recipe is from Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar and Naved Nasir (Bloomsbury Publishing, £26). The cookbook is out now. Photography by Haarala Hamilton.
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