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. 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. 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. 3 Serve sprinkled with chaat masala.

Nutrition per serving