In a slightly smaller bowl combine approximately 1 cup of chickpea flour, a big splash of cold water, some salt, pressed garlic (optional) and an assortment of Indian ground or whole spices. Whisk with a spoon or fork until you have a thick, but sloppy batter. You'll want to get a thick coating on each fry.
I made this with Spice & Green spicy masala was was basically the perfect blend for this recipe: cumin, coriander, chilli flakes, curry leaves, nigella seeds, black mustard seeds and ajwain seeds. Any combination of these will do, just don't leave out the spicy! (Turmeric also works well!)
First, prepare the okra. Thoroughly rinse them in a large colander and then get slicing.
Slice off the tops and tips and then slice them lengthwise 2-4 times. If you've got gigantic okra like what's pictured here, you can probably get 4 fries out of each one. Small okra will only render 2-3. You don't want the slices to be too meagre or they'll dry out too much when heated.
Place the okra into a large bowl or on a large platter.
Pop the batter in the fridge and heat up a large deep frying pan with a couple inches of oil. Prepare a baking sheet or a large platter and line with some paper towel.
Get the batter out of the fridge and spoon a drop into the oil. If it begins to sizzle and floats to the top right away, the oil is ready. Using tongs (or your fingers) dip the okra into the batter one at a time and place them in the oil. Leave enough space for each fry to sizzle unencumbered by its neighbours.
These will fry pretty quickly, flip over after a minute or so and when the batter begins to turn golden brown, remove from the oil (using tongs, not your fingers!) on to the paper towel. Remember--the oil will continue to cook even after it's removed from the oil so it should get a little more golden--it will be delightful.
Serve with your fave chutney or dipping sauce. Check out my basic mango chutney recipe which works every time! You can also make a lovely raita with yogurt, mint and lime juice.
Season the fries with even more salt, some fresh lime and enjoy!