Fritters or more commonly known as pakoras in Indian cuisine are a very common form of a snack- a standard in most of the Indian restaurant. The basic process is to dip any kind of diced vegetable (sometimes chicken) in a seasoned batter and deep fry it till it turns crisp and golden. Traditionally the batter is made out of gram flour and is seasoned with salt, garam masala and turmeric, but in this recipe I used all purpose flour and seasoned it with curry powder and turmeric. Okra out of all the vegetables has a unique shape and has the ability to retain it as well- unless of course you overcook it.
I made a creamy yogurt dip with mint - the cool yogurt compliments the hot fritters and the curry flavor from the batter. You can make this dish the next time you have friends over for dinner and bring the authentic Indian flavors to your dining table. —Pallavi Gupta
For the dip- mix all the ingredients well in a bowl, add chopped mint leaves and mix a little more.
Wash Okra under cold running water, pat dry with a towel and trim the ends off.
Put flour, curry powder, turmeric and salt in a big mixing bowl and combine with a metal spoon.
Slowly add water while mixing the flour mixture in circular motions- keep on adding water to it till it reaches a batter like consistency. You want to keep it on a thicker side so that the batter sticks to the okra when you fry it.
Heat oil in a wok or a pan deep enough for frying. Once the oil is hot, dip the okra in the batter and fry on medium heat till it turn golden and crispy. Serve hot with the cool yogurt dip.