Serves: 4
Total Calories: 750

1/2 teaspoon Chaat Masala or store-bought
1 1/4 pounds fresh tender okra, rinsed and patted dry
2 large eggs, whisked until smooth
1/4 cup all-purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 1/2 to 2 cups peanut oil for deep-frying
1/2 cup bread crumbs
1/4 teaspoon cayenne pepper, or to taste

1. Prepare the masala. To prepare the okra, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about 3/4- inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces both cut sides should remain attached at the tip.) Transfer to a large bowl.

2. In a small bowl, mix together the eggs, flour, salt, and black pepper, pour into the bowl with the okra, and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the egg mixture. (If needed, add one more egg.)

3. Heat the oil in a large wok until it registers 350°F to 375°F on a frying thermometer, or until a small piece of okra dropped into the hot oil quickly rises to the surface and browns. Roll each okra in the bread crumbs or add the bread crumbs to the okra bowl and toss to mix. Then add the okra to the hot oil, 1 at a time to avoid clumping together. Adding as many as the wok can hold with a little space between each, and fry until crisp and golden, 2 to 3 minutes per batch. With a slotted spoon, remove to paper towels to drain. Transfer to a serving platter, sprinkle the chaat masala and cayenne pepper on top, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 750
Calories from Fat: 509

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