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These are a specialty from southern coast of India. These stay crisp for a day or two. Serve as an accompaniment to rice.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
5
Yield:
50 pieces
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix okra, green chile pepper, cilantro, shortening, salt, and ginger together in a bowl. Knead rice flour and chickpea flour into the okra mixture to get a stiff dough.

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  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Wet one hand and use to hold the dough ball. Break small marble-size bits from the dough ball and drop into the hot oil, taking care to not overcrowd the pan; fry until golden brown and crisp. 7 to 10 minutes. Remove fritters to a plate lined with paper towel to drain. Repeat cooking until dough is completely used, refilling and reheating oil as needed.

Cook's Note:

You can vary the quantity of flour as needed.

Nutrition Facts

145 calories; protein 1.7g; carbohydrates 9.6g; fat 11.6g; sodium 469.9mg. Full Nutrition
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