250 gms okra (bhindi) – slim long ones work best
Oil to fry
3 heaped tbsp gram flour (besan)
1 heaped tbsp rice flour
1 tsp red chilli powder
1/2 tsp dry mango powder (amchur )
1/2 tsp tumeric powder (haldi)
1 tsp carom seeds (ajwain)
Salt to taste
Wash and dry the okra. Cut into quarters vertically.
Mix together in a flattish vessel all ingredients for batter and add just enough water to make a thick paste.
Add the okra and mix well so that the batter covers the okra evenly.
Heat oil in a deep pan / wok and drop in the okra, a few at a time when the oil is nice and hot.
Deep fry till the coating becomes nicely browned and crisp.
Remove from oil and drain in a colander / big sieve.
Sprinkle chaat masala, if desired, before serving.
Makes for a good with-drinks snacc 😉