Fried spiced okra

Fried spiced okra

By
From
Indian Food Made Easy
Serves
4-6
Photographer
Vanessa Courtier

These crispy, fried shards of okra are so much better in the flesh than they might appear on paper. Whenever I have made this dish, there have never, ever been any leftovers. The gram flour on the okra helps them to crisp up beautifully and the spices add all the flavour they need. Chaat masala is a blend of spices and is the key flavouring in this dish, but having said that, if you don’t have any and prefer a simpler dish, give the recipe a go anyway as this is the best way to cook okra. They need to be cooked when you want to eat them as they do not reheat well.

Ingredients

Quantity Ingredient
400g okra, wiped clean with damp kitchen paper, topped and tailed
4 tablespoons gram flour
vegetable oil, for frying
1 teaspoon chaat masala
1/4 teaspoon salt
1/4 teaspoon red chilli powder
1/4 teaspoon dried mango powder

Method

  1. Slice the okra pieces lengthwise into quarters. If they are quite large, slice them again. Toss with the gram flour.
  2. Heat the oil to a moderate-high heat in a large saucepan. Add all or half the okra, depending on the size of your pan. Fry for about 8 minutes, stirring occasionally, until the okra becomes crispy, with some just turning a rich golden brown colour.
  3. Turn the okra onto a plate lined with kitchen paper to drain, then tip into a bowl with the chaat masala, salt, chilli and dried mango powder and toss well together. Serve hot.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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