Crispy, light and delicious, Dishoom’s okra fries are the stuff of legend. Try making them yourself with this recipe…
- 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
Chilli, coriander-mint and/or tamarind chutney
- 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.
- 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.
- Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
- Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
- 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 by Shamil Thakrar, Kavi Thakrar & Naved Nasir (Bloomsbury, £26) is published 2nd May 2019
Photography © Haarala Hamilton