This great okra side dish with Indian spices can also be served as a snack or appetizer.
Ingredients
- 2.5 cups fresh okra , ends trimmed
- 5 tablespoons chickpea flour , besan
- 1 teaspoon ginger paste
- 1 teaspoon lemon juice
- 0.5 teaspoons red chile powder
- 0.25 teaspoons ground turmeric
- 1 pinch asafoetida powder
- 1 pinch carom seeds
- salt to taste
- oil for frying
- 1 teaspoon chaat masala , Optional
Instructions
-
1
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.
-
2
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.
-
3
Serve sprinkled with chaat masala.
Nutrition Facts
Per serving
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