Okra fries from Dishoom: From Bombay with Love: Cookery Book and Highly Subjective Guide to Bombay with Map (page 179) by Shamil Thakrar and Kavi Thakrar and Naved Nasir

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on July 26, 2023

    Excellent and a new favorite! I think I like these better than French fries. Don't skip the amchur/chili powder/salt topping. It adds a nice dimension to the fries. I didn't have any chutney for dipping, so I made a quick dip out of sour cream, mayo, and sriracha that I thought tasted great with these fries.

  • SheilaS on October 19, 2021

    I roasted these in the oven instead of frying and they came out quite well. After tossing them with the flours, I spread them in a single layer on parchment-lined baking sheet and roasted @ 400°F for ~ 25 min, till the pointy tips were brown and crispy. Exact time will depend on the size of the pieces.

  • Tee.Tee on June 14, 2020

    Substituted those slender green Indian chilis for the okra. Delicious! I needed the right batter. This came close to the one from the restaurant.

  • Foodycat on December 26, 2019

    These will change the mind of anyone who says they don't like okra. Crisp and not remotely slimy.

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