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Crispy Bhindi (Chickpea batter okra) from Summers Under The Tamarind Tree
A moreish fried okra recipe: you just can’t make enough! It’s wonderful with a simple daal and basmati rice for a light lunch.
Servings: 6
Ingredients
- 250 g /9oz gram flour
- 50 g /1¾oz rice flour or cornflour - cornstarch, optional
- 1 tsp red chilli powder
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tsp dry-roasted cumin seeds
- 50 ml /2 fl oz/scant ¼ cup water
- 50 g /1¾oz okra - washed and dried completely before cutting, top, tailed and cut lengthways into 4 thin strips
- 250 ml /9 fl oz/1 cup vegetable oil - for frying
To garnish
- 1 tsp chaat masala
- ½ lemon
Instructions
- Mix all the dry ingredients (except the okra) together in a large bowl and add the measured water or enough to make a very thick batter.
- Dip all the okra into the batter and turn until it is coated. Heat the oil in a frying pan over a medium heat. When hot, add the okra a piece at a time into the oil and cook until light golden brown. Remove with a slotted spoon and drain on kitchen paper.
- Serve hot with a sprinkling of chaat masala and a gentle squeeze of lemon juice
Notes
Recipe and images extracted from Summers Under The Tamarind Tree by Sumayya Usmani, photography by Joanna Yee. Published by Frances Lincoln (£20).
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 236kcal | Carbohydrates: 32g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Sodium: 421mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 6.7mg | Calcium: 33mg | Iron: 2.6mg