Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
Serve sprinkled with chaat masala.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 251 | Calories |
| 23g | Fat |
| 10g | Carbs |
| 3g | Protein |
