Make Dishoom’s okra fries

Name: Make Dishoom’s okra fries
Prep time: 20 min
Total time: 40 min
Yield: Serves 4
Ingredients: 175g okra4g garlic paste4g ginger paste¼ tsp deggi mirch chilli powderVegetable oil for deep-frying15g chickpea (gram) flour10g cornflour½ tsp “magic” masalaTo serveChilli, coriander-mint and/or tamarind chutney

This recipe from 'Dishoom: From Bombay with Love' makes for an excellent starter or side that you’ll find yourself coming back to again and again

Haarala Hamilton

Published: Thursday 12th September 2019

Starter

Serves 4

Preparation time 20 minutes

Cooking time 20 minutes

Dishoom co-founder Shamil Thakrar grew up resisting okra – he never got past the slimy texture. However, chef Naved Nasir's recipe has since convinced him and many other lifelong okra-avoiders. These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.

Ingredients

175g okra
4g garlic paste
4g ginger paste
¼ tsp deggi mirch chilli powder
Vegetable oil for deep-frying
15g chickpea (gram) flour
10g cornflour
½ tsp “magic” masala

To serve

Chilli, coriander-mint and/or tamarind chutney

Method

Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small; quarter the okra lengthways if large.
Mix together the garlic and ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
Heat the oil in a deep-fryer or other suitable deep, heavy-based pan to 180°C.
Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4–5 minutes. Drain on kitchen paper, sprinkle with “magic” masala and serve immediately, with your choice of chutneys.

From 'Dishoom: from Bombay with Love' by Shamil Thakrar, Kavi Thakrar and Naved Nasir; photography by Haarala Hamilton. Published by Bloomsbury.