Bhinda fries (crispy okra chips)

Bhinda fries (crispy okra chips)
  • Serves icon Serves 4 as a side
  • Time icon 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.

Nutrition: per serving

Calories
225kcals
Fat
18.8g (2.5g saturated)
Protein
4.5g
Carbohydrates
4.7g (3.7g sugars)
Fibre
9.7g
Salt
0.8g
Calories
225kcals
Fat
18.8g (2.5g saturated)
Protein
4.5g
Carbohydrates
4.7g (3.7g sugars)
Fibre
9.7g
Salt
0.8g

Ingredients

  • 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

Method

  1. Mix the chaat masala, chilli powder, turmeric, ground coriander, ground cumin and salt in a bowl.
  2. 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.
  3. 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.

delicious. tips

  1. 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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