When I first heard about Okra Fries I wasn’t convinced. It wasn’t until I tried them though that they shoved their way into my top 10 most favourite things to eat in the world.
And I’ve not had any in about 4 months now.
Obviously, that’s a crime – so I spoke to the team over at Dishoom and they’ve let us put up their recipe for these small sticks of spicy heaven – so we can all enjoy them in our own homes during lockdown.
The recipe is taken from their outstanding cookbook – ‘From Bombay With Love‘ which is fantastic and available to buy here…
Dishoom’s Okra Fries
– 175g okra
– 4g garlic paste
– 4g ginger paste
– quarter tsp chilli powder
– vegetable oil for deep-frying
– 15g chickpea (gram) flour
– 10g cornflour
– quarter tsp garam masala
– chilli, coriander-mint and/or tamarind chutney (for dipping)
1. Wash the okra under cold water and pat dry completely with kitchen paper. Take off and discard the top of each okra leaving the tail intact. Slice in half length ways.
2. Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
3. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180 degrees C
4. Mix the two flours together. Sprinkle over the okra and toss to gently coat.
5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4-5 minutes. Drain on kitchen paper, sprinkle with garam masala and serve immediately, with your choice of chutney(s).