Spiced fried okra

Anjum Anand uses the spice mix chaat masala to make the perfect drinks party snack recipe.


  • 60g/2oz gram flour (chickpea flour)

  • 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed

  • vegetable oil, for frying

  • 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)

  • ¼ tsp salt

  • ¼ tsp red chilli powder

  • ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers)

Preparation method

  1. Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.

  2. Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.

  3. Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.

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