You are here:

Spicy okra fritters with coriander and mint raita

Thomasina Miers from Market Kitchen
Thomasina Miers' moreish bites as a starter, snack or canapé

Spicy okra fritters with coriander and mint raita

Method

1. For the raita: combine the herbs and lemon juice in a blender. Stir through the yogurt and add the chilli. Season to taste.

2. For the fritters: heat enough vegetable oil in a wok to deep-fry the vegetables.

3. Put the onion, okra, gram flour, cumin seeds, garlic, baking powder and chilli powder in a large bowl and add enough water to make a loose batter. Spoon dollops of the batter into the pan and fry until golden on all sides. Drain on kitchen paper

4. Serve with the raita.

Comments add a comment

Be the first to add a comment...

Serves: 4 as a starter

Prep: 10 min
Cook: 10 min

Ingredients

For the raita

handful Coriander
handful Mint
1 lemon, juice only
250g Greek yogurt
1 red chilli, finely chopped

For the fritters

vegetable oil, for deep frying
1 onion, diced
200g okra, cut into 1cm pieces
200g gram Flour
pinch Cumin seeds
1 clove Garlic, roughly chopped
1 tsp Baking powder
pinch Chilli powder