Crispy salt ’n’ pepper okra

Crispy salt ‘n’ pepper okra

  • serves 4
  • Easy

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


Try this crispy okra recipe from Fatt Pundit and pair with the restaurant’s guava chilli sour cocktail.



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


  • 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

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Nutritional Information

  • Kcals 199
  • Fat 11.4g
  • Saturates 1.1g
  • Carbs 17g
  • Sugars 3.3g
  • Fibre 7g
  • Protein 3.5g
  • Salt 0.7g