Okra Fries by Chef Naveed of Dishoom
Shamil grew up resisting okra – he never got past the slimy texture. However, Naved’s recipe (serves 4) 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.
- 175g okra
- 1g garlic paste (page 353 of the recipe book From Bombay With Love)
- 4g ginger paste (page 353 of the recipe book From Bombay With Love)
- ¼ tsp deggi mirch chilli powder
- Vegetable oil for deep-frying
- 15g chickpea (gram) flour
- 10g cornflour
- ½ tsp “magic” masala (page 357 of the recipe book From Bombay With Love)
- 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 4 tsp 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.
- 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(s).
- To serve: Chilli, coriander-mint and/or tamarind chutney (pages 377–8 of the recipe book From Bombay With Love).
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