CRISPY BHINDI (OKRA)

Sunday Herald Life - - Food & Drink -

Serves 6

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

To gar­nish

1 tsp chaat masala (can be found in most Asian shops)

½ lemon

Prepa­ra­tion: 15 min­utes Cook­ing time: 15 min­utes

Method

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.

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