Serves: 4
Total Calories: 688

1 teaspoon Chaat Masala or store-bought
1 1/4 pounds fresh tender okra, rinsed and patted dry
1/3 cup chickpea flour, sifted
1 tablespoon ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ajwain, seeds, coarsely ground
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt, or to taste
1/8 teaspoon ground asafoetida
1/4 cup nonfat plain yogurt, whisked until smooth
1 1/2 to 2 cups peanut oil for deep-frying

1. Prepare the masala. To prepare okra: Cut off a thin slice from the very end of the stem end of each okra and discard. Then quarter each one lengthwise.

2. In a large bowl, mix together the chickpea flour, coriander, fennel and ajwain seeds, cumin, 1/4 teaspoon cayenne pepper, salt, asafoetida, and yogurt to make a thick, smooth batter. (Add a spoonful of water if the batter is too thick.) Add in the okra pieces and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the batter.

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. 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 the remaining 1/4 teaspoon 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: 688
Calories from Fat: 488

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