This is my most favourite Indian dish, thank goodness Tara loves it too. This is one of the most loved dishes, back home in India. It’s crispy, crunchy, spicy, tangy and all things good! It’s usually made by deep frying okra but roasting it in oven consumes 70% lesser oil and saves time. Hands free cooking !
Okra is an excellent source of vitamins, minerals and anti oxidants. Roasted okra is a delicious way of including it in kids’ diet.
1. 500 grams okra
2. 3 tbsp chickpea flour or besan
3. 3 tbsp rice flour
4. 2 tsp turmeric
5. Salt to taste
6. Chilli powder to taste
7. 2 tsp aamchur/dried mango powder
8. Oil to roast
1. Wash okra well in running water. Pat dry with a cloth. Remove the top and bottom. Slice it lengthwise into four pieces.
2. To this, add chickpea flour, rice flour, turmeric and chilli powder. Give it a good mix and let it rest for atleast an hour. If you’re resting it overnight like I do, keep it refrigerated.
3. Preheat oven to 180 degrees Celsius. Spread the okra on a roasting pan and drizzle oil.
4. Roast for 10 minutes, take out and give it a good mix. Put the tray back and Crank up the temperature to 200 degrees. Roast until golden. Mine took 15-20 minutes.
5. Once done, immediately sprinkle salt and aamchur powder.
6. Serve with chapatis or rice. Tastes good as a snack with a yoghurt dip on the side.