Crispy bhindi

Name: Crispy bhindi (Chickpea batter okra)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Pakistani
Ingredients: 250 g/9 oz gram flour; 50 g/1¾ oz rice flour or cornflour (cornstarch), optional; 50 g/1¾ oz rice flour or cornflour (cornstarch), optional; 50 g/1¾ oz rice flour or cornflour (cornstarch), optional; 1 tsp red chilli powder; 1 tsp chaat masala; ½ lemon; 50 g/1¾ oz 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; 1 tsp dry-roasted cumin seeds; 50 ml/2 fl oz/scant ¼ cup water; ½ tsp ground turmeric; 1 tsp salt

Chickpea batter okra

Preparation info

Serves
6

Difficulty
Easy
Ready in
30 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

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. A recipe inspired by visits to my best friend Shazia’s house, where her mother, Samina Khala, often made this for us.

Ingredients

250 g/9 oz gram flour
50 g/1¾

Asia
Pakistan
Lunch
Gluten-free
Vegan
Summer

Method

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 pap