Go green this St Paddy’s day with this delightfully simple and yummy alternative to French Fries.
By Shuchi Mittal
Don’t get me wrong. French Fries are great- I absolutely adore them. But I am also always on a quest to find other crunchy treats that feed that relentless craving for tasty finger-picked-snacks – and well, are not quite that deep fried. This, I must admit, turned out absolutely delicious! The okra has a distinct flavor that I am very fond of- that combined with subtle Indian spices, and a cold spicy & sour Sriracha dip worked ever so well together. It was my first time using Sriracha in a recipe- and I did my happy dance.
This goes on my something-different-for-my-party list for sure.
- 1 teaspoon Sriracha sauce
- 2 tablespoon thick greek yogurt
- ½ teaspoon fresh mint leaves, finely chopped
- Salt & pepper
- 2 pounds Okra, washed and cut into strips
- 1 heaped tablespoon gram flour (besan)
- 2 tablespoon olive oil
- ½ teaspoon paprika
- 1 tablespoon coriander powder
- 1 teaspoon amchoor (dry mango) powder
- Salt & pepper
- Mix all the ingredients for the dip and refrigerate for an hour.
- Mix all the ingredients for the chips till all the okra is evenly coated with the spices.
- Bake at 375 F for 35-40 minutes, till the okra is crisp and the edges begin to brown.
- Cool (it will become more crisp) and serve with the Sriracha dip.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.