Dairy-Free Emirati Spiced Okra Fries

Instructions

1. 1Wash the about 450 g of okra thoroughly under cold running water. Pat the okra completely dry with paper towels or a clean kitchen towel. Carefully trim off the stem ends, then slice each okra pod lengthwise into thin strips.
2. 2In a large mixing bowl, combine the 0.5 cup of chickpea flour, 0.25 cup of cornstarch, 1 tsp of cumin, 1 tsp of coriander, 0.5 tsp of turmeric, 0.25 tsp of garam masala, 0.5 tsp of salt, and 0.25 tsp of black pepper. Whisk these dry ingredients together until they are thoroughly mixed.
3. 3Add the prepared okra strips to the bowl with the dry spice mixture. Toss the okra gently with your hands or a spoon until each piece is evenly coated with the flour and spice mixture.
4. 4Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 175°C. You can test the oil temperature by dropping a small piece of coated okra into it; it should sizzle immediately.
5. 5Carefully add the coated okra to the hot oil in batches, ensuring not to overcrowd the pot. Fry each batch for 3 to 5 minutes, turning occasionally, until the okra is golden brown and visibly crispy.
6. 6Using a slotted spoon or spider, remove the fried okra from the oil and transfer it to a plate lined with paper towels to drain any excess oil. Serve immediately while hot.

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