you’re reading

Recipe: Dishoom’s Okra Fries

Food & Drink /

Recipe: Dishoom’s Okra Fries

Warning: these are highly addictive

This post may contain affiliate links. Learn more

0
Topics: food / London Food / recipe /
       

Crispy, light and delicious, Dishoom’s okra fries are the stuff of legend. Try making them yourself with this recipe…

     

Okra Fries Dishoom

Recipe

Serves 4

  • 175g okra
  • 4g garlic paste
  • 4g ginger paste
  • ¼ tsp deggi mirch chilli powder
  • Vegetable oil for deep-frying
  • 15g chickpea (gram) flour
  • 10g cornflour
  • ½ tsp “magic” masala

TO SERVE

Chilli, coriander-mint and/or tamarind chutney

     

Method

  1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.
  2. Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
  3. Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
  4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
  5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Drain on kitchen paper, sprinkle with “magic” masala and serve immediately, with your choice of chutneys(s).

Dishoom Cookbook

Dishoom by Shamil Thakrar, Kavi Thakrar & Naved Nasir (Bloomsbury, £26) is published 2nd May 2019

Photography © Haarala Hamilton

         MORE RECIPES: Dishoom’s Lamb Sheekh Kebab / Bread Ahead Doughnuts


Subscribe today to receive a free gift!

Get 12 issues of C&TH plus free gifts from Eyeko (worth £59!) for just £20 when you subscribe via the below link.

Buy Now

Sign up to our Newsletter