Okra Fries

Spicy Okra Chips

As seen on Twisted, a delicious classic twist on masala bhindi.
  • 10 MINS

    Cooking Time

  • Easy


  • 20 MINS

    Prep Time

  • 4 People


  • 1 Knorr Vegetable Stock Cube
  • 150 g okra
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp carom seeds
  • 1/2 tsp amchoor powder / dried mango powder
  • 4 tbsp chickpea flour
  • 2 l vegetable oil
  • 1/2 a glass of water
  • mint and coriander chutney

  1. Wash the okra under cold water and pat dry completely with kitchen paper.

  2. Take off and discard the top of each okra, leaving the tail intact. Slice in quarters.

  3. Mix together the garlic and ginger pastes, seasoning and gram flour in a bowl. In a pestle and mortar ground the Knorr Stock Cube with cumin and carom seeds.

  4. Add the water to make a thick paste, and mix well to remove any lumps.

  5. Add the okra halves and mix well to ensure they are well coated.

  6. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.

  7. Fry the okra in the hot oil, in batches, if necessary, until golden and crispy, about 4–5 minutes. Don't overcrowd the oil. Drain on kitchen paper.

  8. Enjoy with chutney and a hot cup of masala tea.

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