4
PORTIONS
Ingredients
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)
Method
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.
