Ingredients

The following ingredients have 4 Servings
  • 250 g /9oz gram flour
  • 50 g /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
  • 50 ml /2 fl oz/scant ¼ cup water
  • 50 g /1¾oz okra (washed and dried completely before cutting, top, tailed and cut lengthways into 4 thin strips)
  • 250 ml /9 fl oz/1 cup vegetable oil (for frying)
  • 1 tsp chaat masala
  • ½ lemon

Instruction

  • 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