2 tsp chaat masala
2 tsp medium red chilli powder
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
sunflower oil for deep-frying
600g okra, topped, tailed, cut in half and left out to dry for 3 hours
Mix the chaat masala, chilli powder, turmeric, ground coriander, ground cumin and salt in a bowl.
Heat the frying oil – about 1Ocm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one). Drop one piece of okra into the oil and when it starts bubbling, reduce to a medium heat and put in as many okra pieces as will comfortably fit in the pan. Fry the okra for 5 minutes, then remove from the oil with a slotted spoon and place on absorbent kitchen towel for 10 seconds to drain.
Put in a bowl and sprinkle with some of the spice mix. Repeat with the rest of the okra until it has all been fried and seasoned. Enjoy straight away.
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