Recipe Description
Crispy Spiced Okra is another way to enjoy eating okra. The chilli powder gives the okra a little kick and the dip complements the dish.
This recipe was first published in Flavours magazine.
Recipe Ingredient
- Flour mixture
- 50g rice flour
- 50g chickpea flour
- 20g ground coriander
- 20g ground fennel
- 1tsp salt
- 1/2tsp chili powder
- 1/4tsp ground black pepper
- 500g okra, trimmed
- 125g Yoghurt or 2 eggs, beaten
- palm oil, for frying
- Garlic dip
- 125ml Greek yoghurt
- 5whole garlic heads, tops cut off
- 4tbsp palm oil
- 1tbsp wholegrain mustard
- 1/2tsp pepper
- salt, to taste
Instructions
- Preheat oil in electric fryer at 180°C. Combine flour mixture ingredients in a plate. Place okra into yoghurt or eggs, then remove one at a time and coat in flour mixture. Set aside for 10 minutes.
- Drop them individually into the hot oil. When they turn golden and crisp, remove and drain on paper. Put garlic heads, cut side up, on a foil-lined baking tray and drizzle some oil over it. Wrap tightly with the foil, roast at 180°C for 60 minutes then leave to cool.
- Squeeze to remove garlic flesh then mix the flesh with the remaining ingredients. Serve with fried okra.
