Introduction: Okra Pakodi
Crispy fried Okra (also called Ladies fingers).
Step 1: Ingredients
1. Okra (as many as you like)
2. Chicpea flour (Gram flour) - no need to measure. just about a cup for 20 okra
3. Salt - to taste
5. Spices - anything works (Eg: Chilli Powder, Coriander Powder, Sambar Powder) - to taste
The cool part of the recipe is you don't need precise measurements. You can adjust everything on the go.
Tip: Okra that snaps immediately when you bend the end with your thumb is the best.
Step 2: Wash and Dry Okra
Wash okra thoroughly.
Step 3: Cut Okra
Remove the ends and discard.
Cut Okra into pieces at a slant angle as shown.
Vary the size according to your preference (half an inch should be good)
Step 4: The Mixture
Put the Okra pieces in a bowl.
Add Salt and leave for a couple of minutes to release a bit of moisture.
Add Spices according to taste.
Keep adding Chicpea flour one spoon at a time to the Okra and mix. Add water If you think the mixture is too dry, a spoon at a time. You should not need too much of water. Keep adjusting flour and water until you get a good coating. You want a slightly sticky coating.
Taste the coating and tune it to your liking.
Make sure the Okra is about 80% covered in flour. Don't make the coating too thick.
Step 5: Fry
Heat oil in a wok to medium high heat (8 on a scale of 1 to 10). Oil level must be high enough to submerge the okra pieces.
Test the heat of the oil by dropping one okra piece. It should float and start sizzling.
If you see that the coating separates, add a bit more flour to the mixture or increase the heat slightly.
Once you think its ready, fry the okra pieces a few at a time. Don't crowd the pan.
Fry evenly till the pieces turn crispy and golden brown. It should not take more than a minute or two.
Place the fried okra on a paper napkin to drain excess oil.
Step 6: Plate Up and Enjoy
Savour the crispy and crunchy okra.
We have a be nice policy.
Please be positive and constructive.