Six years ago, I tried the famed okra fries at Dishoom, London’s ode to Parsi cuisine. The entire meal was a revelation but it’s the okra fries that really stole my heart.
London may be eleven hours away from the Bay Area, but I bought the Dishoom cookbook so I can keep eating their okra fries on demand. Adapted from the cookbook, these okra fries make a salty-crunchy appetizer or side dish alongside any South Asian meal. Serve with tamarind chutney instead of ketchup, of course.
Ingredients:
- 1/2 pound okra, rinsed, patted dry, and trimmed
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon chili powder
- Avocado oil, for frying
- 1/4 cup chickpea flour
- 2 tablespoons cornstarch
- 1/2 teaspoon chaat masala
- Tamarind chutney, to serve
- Slice okra in half lengthwise. Mix the garlic, ginger, chili powder, and four teaspoons water. Add the okra and mix well to coat thoroughly.
- Heat the oil in a heavy, deep pan to medium-high.
- Mix the chickpea flour and cornstarch. Add the okra and toss gently to coat.
- Carefully shallow-fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 5 minutes. Drain on a paper towel-lined plate, sprinkle with chaat masala, and serve immediately alongside tamarind chutney.