Crispy Okra and Chickpea Salad




For the okra

  • 200g okra
  • 2 tsp garlic & ginger paste
  • 1/3 cup besan (chickpea) flour (found in Indian food shops)
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1 Tbsp turmeric
  • 2 tsp chat masala

For the salad

  • fried okra
  • 250g cooked chickpeas
  • 100g fresh pomegranate seeds (or 50g dried barberries or cranberries)
  • small handful fresh coriander, chopped
  • 2 Tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp chili powder (optional)
  • 1/2 tsp chat masala
  • freshly ground black pepper to taste
  • 1 L vegetable oil for deep frying
  • a little olive oil to dress (optional)



Suggested wine match - 2013 Equinox Waipara Valley Sauvignon Blanc

Wash okra, trim ends and slice finely on the cross. Toss in the garlic & ginger paste.

Mix dry ingredients together and toss the okra in (find the recipe to make chat masala here).

Place all the salad ingredients in a bowl.

Heat the oil in a deep fryer and fry the okra in batches until crispy - takes a few minutes.

Toss crispy okra in with the other salad ingredients. You can drizzle with a little olive oil if you wish.