Written by Lydia in Gluten Free

When I last visited Edinburgh to see my best friend Sarah, we ate out at a wonderful Indian street food restaurant called Dishoom. My favourite dish that we tried were their okra fries and this weekend I finally got round to making them. Please don’t take my recipe as gospel, I had to do a fair few batches to try and recreate my Dishoom memory, so use it as a guide and feel free to make your own adjustments. We don’t have a deep fat fryer which would make them more ‘fry like’ and crispier but I think using the oven gives a pretty good result too. These make a great lunch, sharing starter or are also good to have with a beer in the sun.

Ingredients

Serves 4 or 2 for lunch

For the okra fries:

300g okra
1 egg
2-3 tbsp gram flour
1 tsp smooth mango chutney
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
Pinch of salt
A good glug of rapeseed/vegetable oil

For the yoghurt dip:

5 tbsp greek style yoghurt
1 tsp garam masala
1 tsp turmeric powder
1 tsp smooth mango chutney
Squeeze of lemon juice to taste
Salt to taste

Method

  1. Pre-heat the oven to 200C. Prepare a tray by lining it with greaseproof paper and drizzling it with rapeseed or vegetable oil. Put the tray into the oven to heat through.
  2. Wash the okra and cut in half lengthwise.
  3. To make the batter, mix all the dry ingredients in a bowl and add in the egg. Mix to combine well. The batter should be a fairly thick coating consistency so adjust accordingly by adding a little more gram flour or loosen it with some water.
  4. Drop the okra halves into the bowl and fully coat with the batter.
  5. Get the tray out of the oven and place the okra on the tray, making sure there is enough space between each okra half.
  6. Cook for 10-15 minutes until they are crisp and golden brown.
  7. Meanwhile, make your yoghurt dip by combining all the ingredients and seasoning to taste.
  8. Once the okra fries are out of the oven, leave them to stand for about 3-5 minutes as as they cool a little, they crisp up further. Before serving, sprinkle with some coarse sea salt.
  9. Serve with the yoghurt dip. Enjoy!

 

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