Dishoom’s okra fries

Name: Dishoom's Okra Fries
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Not specified
Cuisine: Indian
Ingredients: 200g okra, thinly sliced; 2 tbsp rice flour; 2 tbsp cornflour; 1/2 tsp ground turmeric; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp chilli powder; Salt, to taste; Vegetable oil, for frying; Fresh coriander, chopped (optional)

Dive into the world of Indian-inspired British cuisine with Dishoom's Okra Fries, a crispy and delightful side dish that brings a burst of flavor and texture to your table. This recipe, rooted in the culinary expertise of Shamil Thakrar, Kavi Thakrar, and Naved Nasir, as featured in their cookbook published by Bloomsbury Publishing, is a testament to the innovative and delicious offerings of Dishoom, a renowned restaurant chain that has captivated food enthusiasts.

Dishoom's Okra Fries: A Brief Overview

Okra fries, or Kurkuri Bhindi as known in some regions, are a popular snack in Indian cuisine, which Dishoom has skillfully adapted to suit the palates of its diverse clientele. The magic lies in the blend of spices and the technique of frying, transforming the humble okra into golden, crispy fries that are simply irresistible.

Cultural or Historical Context

Okra, often known as "ladies' fingers," has deep roots in Indian cooking and is celebrated for its versatility. Dishoom's rendition of okra fries pays homage to traditional Indian cooking methods while offering a modern, accessible dish that has become a beloved staple on their menu.

Ingredients for Dishoom’s Okra Fries

Okra: 175g
Garlic paste: 4g
Ginger paste: 4g
Deggi mirch chilli powder: ¼ tsp
Vegetable oil: Enough for deep-frying
Chickpea (gram) flour: 15g
Cornflour: 10g
“Magic” masala: ½ tsp

Preparation Instructions

Create the magic masala by mixing fine sea salt, amchur (raw mango powder), and deggi mirch chilli powder.
Wash and dry the okra before slicing them lengthwise.
Prepare a marinade with garlic and ginger pastes, chilli powder, and water, coating the okra slices thoroughly.
Heat the vegetable oil to 180°C in a deep-frying pan.
Combine the chickpea flour and cornflour, and gently toss the okra slices in the flour mixture to coat.
Fry the coated okra slices until they turn golden and crispy.
Drain on kitchen paper, sprinkle with the prepared magic masala, and serve with your choice of chutneys.

Storage and Reheating

To maintain their crispiness, it's best to consume the okra fries immediately. However, if you need to store them, keep in an airtight container in the refrigerator and reheat in an oven or air fryer to restore their crunch.

Nutritional Information

These okra fries offer a good balance of fiber and nutrients, with the gram flour adding a source of protein. The exact nutritional values depend on the amount of oil absorbed during frying, but they're a delightful way to enjoy the benefits of okra in a more indulgent form.

Frequently Asked Questions about Dishoom’s Okra Fries

Can I bake the okra fries instead of frying? While deep-frying offers the best texture, baking is a healthier alternative. However, the fries might not be as crispy.
How do I prevent the okra from becoming slimy? Thoroughly drying the okra after washing and before coating with the flour mixture helps prevent sliminess.

Dishoom's Okra Fries offer a perfect blend of crunch, spice, and flavor, making them an ideal snack or side dish. Whether you're a fan of Indian cuisine or simply looking for something different to try, these fries are sure to impress.

Original recipe adapted from Dishoom by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, published by Bloomsbury Publishing.