Bhindi fry

Posted on June 30, 2009. Filed under: Snacks, Subzi | Tags: , , , |

These need to be cooked at the last minute because they do not reheat well.

60g/2oz gram flour (chickpea flour)
400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed
vegetable oil, for frying
1 tsp chaat masala (‘snack spice’ – a spice mixture available readymade from Asian grocers)
¼ tsp salt
¼ tsp red chilli powder
¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers)

1. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.
2. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.
3. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.


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