500 g (1.1 lb) Okra (bhindi), cut lengthwise into 4 slices
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Mango powder (amchur)
1/2 tsp Chaat masala
3 tbsp (30 g) 1 oz Gram flour (besan)
Vegetable oil for frying
1 1/2 tsp (9 g) Ginger (adrak), julienned
2 Green chillies, sliced (optional)
Salt to taste
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Garam masala
1/2 tsp (1 g) Mango powder (amchur)
1/2 tsp Chaat masala
3 tbsp (30 g) 1 oz Gram flour (besan)
Vegetable oil for frying
1 1/2 tsp (9 g) Ginger (adrak), julienned
2 Green chillies, sliced (optional)
method
1. Spread the okra on a flat dish and sprinkle salt, red chilli powder, garam masala, mango powder, and chaat masala. Mix gently.
2. Now, add gram flour and mix gently to coat evenly, preferably without adding any water. Divide the okra into 2 portions.
3. Heat the oil in a pan to smoking point. Fry 1 portion of the okra mixture, separating each lightly with a fork. Do not allow the slices to stick to each other. Remove with a slotted spoon when both the sides are crisp and brown. Similarly, fry the other portion.
4. Serve hot garnished with ginger and green chillies.
2. Now, add gram flour and mix gently to coat evenly, preferably without adding any water. Divide the okra into 2 portions.
3. Heat the oil in a pan to smoking point. Fry 1 portion of the okra mixture, separating each lightly with a fork. Do not allow the slices to stick to each other. Remove with a slotted spoon when both the sides are crisp and brown. Similarly, fry the other portion.
4. Serve hot garnished with ginger and green chillies.
serving amount
serves: 4 - 6
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