Okra chips

A lot has been written and said about kale chips (2014 was apparently the year of kale), but I strongly recommend giving okra chips a try. I know some people don’t like the slimy quality that okra sometimes has, but by frying it, you change its texture completely.  These chips are crunchy, crispy, salty–the perfect replacement for a potato chips craving (I have a lot of those).  The chaat masala (easily available at any Indian grocery store) and squeeze of lemon at the end add a salty and sour note which make this the perfect snack, appetizer, or side dish.  From start to finish, your chips will be ready in 15 minutes. Eat ’em hot.

bhindi

bhindifry

friedokra
A squeeze of lemon at the end and a few coriander leaves, et voila.

Serves: 2

Prep time: 15 minutes

Ingredients:

2 cups vegetable oil (for frying)

4 cups okra, sliced lengthwise, and then halved

2 tbsp. chickpea flour

1 tbsp. chaat masala

1 tsp. coriander powder

1 tsp. salt

1/2 tsp. turmeric powder

Squeeze of lemon

Coriander leaves (for garnish)

  1. In a heavy-bottomed pan, heat up 2 cups of vegetable oil.
  2. Cut the okra in half, lengthwise, and then into half again, as shown in image 1.
  3. Mix the chickpea flour, chaat masala, coriander powder, salt, and turmeric powder together, and then pour over the okra.  Mix well.
  4. When the oil is hot, add about half your okra mixture in.  Fry for about 2-3 minutes, until the okra turn brown.
  5. Using a slotted spoon, remove the okra from the pan and transfer to a paper towel, to let the excess oil drain.
  6. Repeat with the remaining okra.
  7. Once the oil has drained, add a little more chaat masala on top, a squeeze of lemon, and garnish with coriander leaves.  Serve immediately.

 

 

 

 

 

 

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