Crispy Okra With Chaat Masala

• 250 grams gram flour
• 50 grams rice flour or corn flour (optional)
• 1/2 teaspoon red chile powder
• 1/2 teaspoon turmeric
• Salt, to taste
• 1 teaspoon dry-roasted cumin
• 50 grams okra, washed and dried completely before quartering lengthwise
• 250 milliliters vegetable oil, to fry
• 1 teaspoon chaat masala (a spice blend available at Asian shops)
• 1/2 lemon

1. Mix the first six ingredients (five if you are not using corn or rice flour) together and add about 50 milliliters of water to make a batter that resembles pancake batter in its consistency.
2. Dip the quartered okra into the batter and toss until coated. In a frying pan, heat the vegetable oil and, without overcrowding, add the okra piece by piece into the oil. Avoid dropping it in bunches-otherwise, they will all stick together!
3. When light golden brown, use a slotted spoon to transfer the okra to a paper towel-lined plate.
4. Serve hot with a sprinkling of chaat masala and a gentle squeeze of lemon juice.

gram flour, rice flour, red chile powder, turmeric, salt, cumin, okra, vegetable oil, chaat masala, lemon

Taken from food52.com/recipes/36892-crispy-okra-with-chaat-masala (may not work)