Kurkuri, Krunchy, Krispy Okra
- Wash the vegetable and pat dry with a kitchen napkin. Spread it out in a single layer on a dry towel and set aside until the okra is completely dry. If pressed for time use a paper towel to individually wipe down each pod and remove the wetness.
- Trim the tops of the okra and discard them. Slice each piece into two along its length.
- Sprinkle the flours all over the okra and add the chilli and coriander powder. Toss lightly and set aside. You can also do this step a few hours ahead and keep the okra in the refrigerator in a closed container until its time to fry. Do not add any salt.
- Heat about 2.5-3" of oil in a deep frying pan or kadhai. Place the okra in a colander and tap lightly to remove any excess flour. Deep fry about a handful at a time, on medium-high heat until the okra is crisp and browned. Drain well and place it on paper towels to absorb any excess oil.
- Immediately sprinkle the rock salt or chaat masala liberally over the crisps. Serve right away, with lemon wedges on the side.
This dish works well as a starter (make sure that you fry more than you think you will need) or as a scrumptious side to jazz up a regular dal-rice meal.
And if you have a little okra hater in the family, just plonk a platter of these crispy goodies on the table and watch them get gobbled away.
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