Crispy Bhindi (Chickpea batter okra) from Summers Under The Tamarind Tree

Ingredients

• 250 g /9oz gram flour
• 50 g /1 3/4oz rice flour or cornflour (cornstarch, optional)
• 1 tsp red chilli powder
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1 tsp dry-roasted cumin seeds
• 50 ml /2 fl oz/scant 1/4 cup water
• 50 g /1 3/4oz okra (washed and dried completely before cutting, top, tailed and cut lengthways into 4 thin strips)
• 250 ml /9 fl oz/1 cup vegetable oil (for frying)
• 1 tsp chaat masala
• 1/2 lemon

Instructions

1. 1

   Mix all the dry ingredients (except the okra) together in a large bowl and add the measured water or enough to make a very thick batter.

2. 2

   Dip all the okra into the batter and turn until it is coated. Heat the oil in a frying pan over a medium heat. When hot, add the okra a piece at a time into the oil and cook until light golden brown. Remove with a slotted spoon and drain on kitchen paper.

3. 3

   Serve hot with a sprinkling of chaat masala and a gentle squeeze of lemon juice