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Bhinda fries (crispy okra chips)

By: Kaushy Patel

Okra is a great vegetable for soaking up spices and Kaushy Patel’s crispy fries recipe makes a great snack or accompaniment to almost anything.

Okra is a great vegetable for soaking up spices and Kaushy Patel’s crispy fries recipe makes a great snack or accompaniment to almost anything.

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

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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.

Nutrition: per serving

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.