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Crispy salt ’n’ pepper okra

Crispy salt ‘n’ pepper okra

Published: October 7, 2020 at 10:20 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Recreate this Indo-Chinese recipe from Soho’s chic Kolkata-inspired café, Fatt Pundit. Okra really shines when you add Himalayan pink salt to the mix

  • Gluten free
  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal199
fat11.4g
saturates1.1g
carbs17g
sugars3.3g
fibre7g
protein3.5g
salt0.7g
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Try this crispy okra recipe from Fatt Pundit and pair with the restaurant's guava chilli sour cocktail.

Ingredients

  • 500g okra
  • vegetable oil, for frying
  • 60g cornflour
  • 1 tsp ground white pepper
  • ½ tsp Himalayan pink salt or sea salt flakes
  • 2 red chillies, deseeded and thinly sliced
  • 2 spring onions, thinly sliced
  • sweet chilli sauce or mango chutney, to serve

Method

  • STEP 1

    Wash the okra, pat dry and then slice diagonally into 3cm pieces. Heat the oil to a depth of 3cm in a deep frying pan over a medium heat.

  • STEP 2

    In a bowl, combine the cornflour, white pepper and salt. Add the okra pieces and roll them in the mixture, then add a few drizzles of water to form a batter-like paste, and evenly coat the okra.

  • STEP 3

    When the oil is hot, fry a few pieces of okra until crisp and a pale yellow-gold colour, before removing onto a kitchen-paper-lined plate. Repeat with the remaining okra in batches until all the pieces are fried.

  • STEP 4

    Heat 1 tbsp of oil in a wok until it begins to smoke, then add the chillies and spring onions with some freshly ground black pepper, then quickly add in the okra, tossing well to mix. Serve hot in a bowl lined with baking paper, with sweet chilli sauce or mango chutney to serve.

*This recipe is gluten free according to industry standards


Head here for more okra ideas

Okra And Tomato Tabbouleh Recipe
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