Ingredients
- 2 and a half cups of recently picked okra with the ends neatly trimmed,
- 5 tablespoons of chickpea flour, also known as besan,
- A teaspoon of freshly prepared ginger paste,
- A teaspoon of zesty lemon juice,
- Half a teaspoon of fiery red chile powder,
- A quarter teaspoon of vibrant ground turmeric,
- A hint of pungent asafoetida powder,
- A dash of aromatic carom seeds,
- Salt to suit your taste buds,
- Oil for the frying process,
- An optional addition of one teaspoon of chaat masala, or adjust to your preference.
Step 1
Slice each okra pod into four long pieces lengthwise. Combine the okra with chickpea flour, zesty ginger paste, fresh lemon juice, spicy chile powder, vibrant turmeric, aromatic asafetida, fragrant carom seeds, and a pinch of salt in a mixing bowl; gently mix until evenly coated.
Step 2
In a deep saucepan, heat about 2 inches of oil over medium heat. Carefully place the coated okra in the hot oil in batches. Fry them until they turn a beautiful golden brown and become delightfully crispy, which should take approximately 5 minutes. Once done, transfer the fried okra onto a plate lined with paper towels to absorb excess oil. Repeat this process with the remaining okra.
Step 3
To serve, sprinkle the crispy okra with a generous amount of chaat masala for an extra burst of flavor. Enjoy this crunchy and flavorful dish as a delicious snack or a delightful side dish.
Extra Tips & Suggestions
- 1. Keep your okra fresh and crunchy by storing them in a breathable paper bag or cloth bag in the refrigerator's vegetable drawer. This will help prevent moisture build-up and preserve their texture.
- 2. To maintain the okra's vibrant green color, avoid washing them before storing. Instead, rinse them under cold water just before cooking to remove any dirt or debris.
