OKRA CHAAT

Chaat is the catchall term for savory snacks in India. This specialty of Vishwesh Bhatt’s restaurant, Snackbar, stars flash-fried, extra-thin slices of okra seasoned generously with chaat masala, a complex blend characterized by black salt. Bhatt offers a recipe for it in his book, and he also has developed a line of masala seasonings for the Spicewalla brand.

3 cups neutral oil, such as

peanut or canola 2 pounds okra pods, wiped clean and tough tops trimmed

1 ½ tablespoons chaat masala seasoning blend (available in specialty markets, some supermarkets and online)

Salt

2 jalapeno chiles, stemmed

and minced

½ cup diced red onion

½ cup seeded and diced

tomatoes

⅓ cup chopped dry-roasted

peanuts

3 tablespoons chopped

fresh cilantro leaves 1 teaspoon ground

cayenne pepper 2 tablespoons cane syrup

or sorghum syrup Juice of 2 limes

Pour the oil into a Dutch oven or other large, heavybottomed pot and heat to 350 degrees over mediumhigh heat.

Slice the okra lengthwise into very thin strips (⅛ to ¼ inch). When the oil is hot, carefully add one-quarter to one-third of the okra to the hot oil. Fry the okra until it is dark and very crisp, about 1 minute.

Use a slotted spoon to transfer the okra to a paper towel-lined plate. Immediately season it lightly with a couple of pinches of the chaat masala and a pinch of salt. Repeat with the remaining okra.

Once all the okra is fried and cool enough to handle, gently toss it in a medium bowl with the jalapenos, red onion, tomatoes, peanuts, cilantro, cayenne, cane syrup, lime juice and remaining chaat masala. Serve immediately.

Serves 6-8.

Per serving, based on 6: 283 calories (percent of calories from fat, 67), 6 grams protein, 19 grams carbohydrates, 6 grams fiber, 23 grams total fat (3 grams saturated), no cholesterol, 38 milligrams sodium.

COURTESY OF ANGIE MOSIER Snackbar, Vishwesh Bhatt’s restaurant in Oxford, Miss., is best known for its Okra Chaat: thin strips of flash-fried okra tossed in chaat masala seasoning.