Bhinda fries (crispy okra chips)
- November 2015
- Serves 4 as a side
- Hands-on time 25 min, plus 3 hours drying
Okra is a great vegetable for soaking up spices and this crispy fries recipe makes a great snack or accompaniment to almost anything.
- Vegan recipes
- Vegetarian recipes
- 18.8g (2.5g saturated)
- 4.7g (3.7g sugars)
- 2 tsp chaat masala (see Kaushy’s tip)
- 2 tsp medium-hot chilli powder (or kashmiri chilli powder)
- 1 tsp ground turmeric
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- Sunflower oil for deep-frying
- 600g okra, topped, tailed, cut in half lengthways and left to dry on kitchen paper for 3 hours
- Mix the chaat masala, chilli powder, turmeric, ground coriander, ground cumin and salt in a bowl.
- Pour about 10cm oil into a deep frying pan over a high heat (or into a deep fat fryer, if you have one) for around 5-6 minutes. Drop in one piece of okra – it should sizzle straightaway. If it doesn’t, keep heating the oil for a few minutes until it’s hot, then cook the okra in 2-3 batches for 6-8 minutes until firm and crisp.
- Remove from the oil with a slotted spoon and drain on kitchen paper for 10 seconds. Lay flat on a large plate so they stay crisp. Sprinkle with some of the spice mix. Repeat with the rest of the okra and keep in a single layer. Sprinkle with spice mix (see food team’s tip) and plenty of salt, then serve.
Kaushy says: The chaat masala is important to the flavours in this dish: it’s the magical mixture of spices and salt that makes these so moreish. Find chaat masala in the spice section of larger supermarkets, at amazon.co.uk or theasiancookshop.co.uk.
This recipe makes a generous amount of spice mix so you may have some left over. It will keep in a sealed container for up to 1 month and can be used to flavour curries and dhals or to sprinkle over roasted nuts.
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