CRISPY BHINDI (OKRA)
A moreish fried okra recipe: you just can’t make enough! It’s wonderful with a simple daal and basmati rice for a light lunch.
250g/9oz gram flour
50g/1¾oz rice flour or cornflour (cornstarch), optional
1 tsp red chilli powder
½ tsp ground turmeric
1 tsp salt
1 tsp dry-roasted cumin seeds
50ml/2 fl oz/scant
¼ cup water
50g/1¾oz okra, washed and dried completely before cutting, top, tailed and cut lengthways into
4 thin strips
250ml/9 fl oz/1 cup vegetable oil, for frying
1 tsp chaat masala (can be found in most Asian shops)
Preparation: 15 minutes Cooking time: 15 minutes
Mix all the dry ingredients (except the okra) together in a large bowl and add the measured water or enough to make a very thick batter.
Dip all the okra into the batter and turn until it is coated. Heat the oil in a frying pan over a medium heat. When hot, add the okra a piece at a time into the oil and cook until light golden brown. Remove with a slotted spoon and drain on kitchen paper.
Serve hot with a sprinkling of chaat masala and a gentle squeeze of lemon juice.