All Recipes Side Dish Vegetables

Ingredients

2 ½ cups fresh okra, ends trimmed 5 tablespoons chickpea flour (besan) 1 teaspoon ginger paste 1 teaspoon lemon juice ½ teaspoon red chile powder ¼ teaspoon ground turmeric 1 pinch asafoetida powder 1 pinch carom seeds salt to taste oil for frying 1 teaspoon chaat masala, or to taste

Nutrition Info

251 calories carbohydrate: 10.2 g cholesterol: : - fat: 22.6 g fiber: 3 g protein: 3 g saturatedFat: 2.9 g servingSize: - sodium: 123.9 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt, toss to coat.
Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
Serve sprinkled with chaat masala.

4 servings

This great okra side dish with Indian spices can also be served as a snack or appetizer.