Deep fat fryer or suitable high-sided saucepan or suitable saucepan on the stove
Ingredients
175gokratopped and tailed, then sliced lengthwise into quarters
50ggram flour (chickpea flour)
½tspground turmeric
1tspchilli powder
2tspchaat masalaor garam masala if you don't have any
salt and black pepper
vegetable oilto fry
Instructions
Put the gram flour, turmeric, chilli, chaat masala and a pinch of salt and pepper in a large bowl. Whisk together to evenly combine.
Add the okra and toss until well coated.
Stir in 1-2 tbsp of water to make the coating sticky. Leave to marinade while you heat the oil.
Fill a high sided pan with at least 3 inches of oil and heat to around 160C (310F) or until dropping a little of the coating into the water causes it to bubble immediately.
Working in batches so as not to overcrowd the pan, drop in some of the okra slices and fry for about 2.5-3 minutes until golden.
Lift out with a slotted spoon or wire straining spoon. Transfer to a plate lined with kitchen paper, season with a little salt and allow the oil to drain off.
Once drained, you can keep the kurkuri bhindi warm by placing them on a baking sheet in a low oven, if you wish, while you fry the rest.