• 1/2 kg of okra, washed and dried and slit half way from the tips
• 1 cup gram flour/chickpea flour (besan)
• 1 tsp dry roasted and then ground cumin
• 1 tsp dry roasted and then ground coriander seeds
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp amchoor powder (substitute with the juice of 1/2 a lemon and add only in the end)
• water at hand
• 1 tbsp chaat masala

Once the okra is dry make a batter-like paste of the gram flour and water with all the spices (except the chaat masala) and allow the okra to be coated with this.

Heat about 2 cups of the oil in a deep frying pan and deep fry the batter coated okra until cooked and crispy.

Then drain on kitchen towel for a few minutes.

To serve sprinkle with chaat masala and a squeeze of lemon if you have not used the amchoor (mango powder).