Okra is a super underrated vegetable. Coated in a light and crispy batter, our okra is excellent when dunked into a coriander-laced chutney.
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Serves
4
For The Okra:
Okra
Salt
Chilli Powder
Ground Coriander
Cumin
Vegetable Oil
For The Batter:
Chickpea Flour
Potato Starch
Salt
Chilli Powder
Coriander
Cumin
Ground Turmeric
For The Green Chutney:
Coriander
Parsley
Garlic
Salt
Black Pepper
Green Chilli
Lemon
Vegan Yoghurt
Serves
4
For The Okra:
Okra
Salt
Chilli Powder
Ground Coriander
Cumin
Vegetable Oil
For The Batter:
Chickpea Flour
Potato Starch
Salt
Chilli Powder
Coriander
Cumin
Ground Turmeric
For The Green Chutney:
Coriander
Parsley
Garlic
Salt
Black Pepper
Green Chilli
Lemon
Vegan Yoghurt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by thoroughly washing your okra and letting it dry completely on a kitchen towel.
Step 2.
Slice each okra lengthways down the middle once, and then into quarters. Set aside.
Step 3.
Combine the salt, chilli powder, ground coriander and ground cumin, sprinkle over the sliced okra and mix it all together.
Step 4.
To make the batter, combine the chickpea flour and potato starch with the spices.
Step 5.
Split the dry mix into two bowls, adding 230ml of water to one to create a batter.
Step 6.
Preheat a pot of oil to 180°C.
Step 7.
Dip the okra in the wet batter and then dry, then deep fry in batches until crispy. This will take 4-5 mins. Scoop out the crispy fries and drain on kitchen paper.
Step 8.
To make the green chutney, combine all the ingredients in a blender and blitz, season to taste.
Step 9.
Serve the crispy okra fries with a pot of the zingy green chutney and get stuck in.
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