Ingredients
4
4 servings
- •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 (Optional)
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 251
- Carbohydrate: 10g
- Fat: 23g
- Fiber: 3g
- Protein: 3g
- Sugar: 1g
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