Crisply fried okra is eaten all over India. I remember that in our family we cut the okra into thin rings, fried them until very crisp, then ate them with a sprinkling of salt, amchoor (sour green mango powder), and some chili powder. In Tamil Nadu, where crisp foods, such as popadams, are a basic part of every meal, they cut the okra into chunky rounds, dip them in a thick, well-seasoned chickpea flour batter, and serve this fritter-like vegetable dish with the main meal. This particular recipe comes from western India, where a mound of delicate crisp okra strands, cut on the vertical, may be eaten as a snack with drinks or as part of a meal.
SERVES 4
• ½ lb fresh okra, wiped with a damp cloth and air dried (young tender okra is best)
• ¾ teaspoon chili powder
• ¼ teaspoon ground turmeric
• ¾ teaspoon chaat masala
• 3 tablespoons chickpea flour (besan or gram flour)
• Peanut or olive oil, for shallow frying
• About ⅓ teaspoon salt
• ½ teaspoon amchoor powder
1. Remove the very top cones on the okra pods, as well as the tips at the bottom. Cut each pod in half lengthwise, then cut each half into 3 lengthwise strips. Put in a bowl. Dust with ½ teaspoon chili powder, the turmeric, ¼ teaspoon of the chaat masala, and all the chickpea flour. Toss the okra gently with your hands to mix evenly. Set aside for 30–60 minutes.
2. Put a ½ inch depth of oil in a medium frying pan and set over medium heat until hot. Meanwhile, line a large plate or tray with a paper towel. Drop the okra rapidly, a piece at a time, into the hot oil so that you have a crowded single layer, and fry, turning now and then, for about 3 minutes. The okra should become golden and crisp. Adjust the heat if necessary. Remove okra with a slotted spoon and spread on the prepared tray. Do several batches, until all the okra has been fried. Dust immediately with salt, the amchoor powder, ¼ teaspoon chili powder, and ½ teaspoon of chaat masala. Serve immediately.
