Matchstick Okra Fries
What You Need
Ingredients
Preparation
Okra often gets a bad rap, but chef Meherwan Irani of Chai Pani and Botiwalla is here to change that. With the right handling, it becomes crispy and snackable, especially when sliced in half, deep-fried, and tossed with salt, lime juice, and his own Spicewalla chaat masala.
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In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat ¾-inch of oil over medium-high until oil reaches 350°F. Working in batches, fry okra, turning frequently, until it is lightly browned and crispy, 2 to 3 minutes. Using a slotted spoon, transfer to a rimmed baking sheet lined with paper towels to drain. Repeat with remaining okra, adjusting heat as needed to maintain 350°F.
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In a large bowl, toss fried okra with chaat masala, salt, and juice of half a lime. Season with more chaat masala and salt, if needed. Transfer okra to a serving plate or bowl. Cut remaining lime half into wedges and serve alongside.
NOTE You can purchase Spicewalla’s spice blends here.
