THE COOK BOOK

THE COOK BOOK :

Crispy Fried Okra

These crispy, fried shards of okra are so much more in the flesh than on paper. All I can tell you is that there has never, ever been any leftovers from this dish the multitude times I have cooked them. They need to be cooked when you want to eat them as they do not reheat well.

Crispy Fried Okra

  • 400g okra, wiped clean with damp kitchen roll, topped and tailed
  • 4 tbs. gram flour
  • 1-1 ½ tsp. chaat masala or to taste
  • ½ tsp. red chilli powder
  • ¼- ½ tsp. salt
  • ½-1 tsp. dried mango powder
  • Vegetable oil for frying

Slice the okra pieces lengthwise into quarters and if they are quite large, slice any large pieces further lengthwise. Toss with the gram flour.

Heat the oil to a moderate to high heat in a large open saucepan. Add all or half the okra depending on the size of your pan. Fry, stirring occasionally, until the okra is crispy with bits which are a rich golden brown colour and others still deep green, about 8 minutes.

 

Place on absorbent kitchen roll and add the chaat masala, salt, chilli and dried mango powder and toss well together. Serve hot.

These crispy, fried shards of okra are so much more in the flesh than on paper.

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