I almost jumped for joy when I found the recipe for these okra fries!! These are not just ANY okra fries. These are Chai Pani okra fries. 🙂
In April 2018 we visited Ashville, North Carolina. We stayed in a fantastic VRBO rental, and the host left a booklet with recommendations on things to do and places to eat. One of the recommendations was to dine at Chai Pani, an Indian Street Food restaurant.
We didn’t need much convincing to go there as we looove Indian food! The booklet not only recommended going to Chai Pani, but it also said that trying the okra fries was a must. So try them we did!
Now, the entire meal was AMAZING, but the okra fries were a revelation. The Chai Pani menu description is: “Julienned “okra fries” tossed with salt and seasoning, served with a lime wedge. Okra like you’ve never had it – one of our signature dishes.” This description is spot on!
It seems that this recipe comes from the chef’s mother. The chef, Meherwan Irani, says that this preparation was the only way that his mother could get him to eat okra. 🙂
I hope you will give this recipe a try! Finally, if you are ever in the Asheville area you MUST visit Chai Pani!
Chai Pani Okra Fries
- 1 lb okra
- 2 qts canola oil for frying
- 1 lime juice of 1 lime
- salt to taste
- Julienne the okra (lengthwise) into strips, as if you were making shoestring fries.
- Heat the oil in a deep fat fryer to 350 degrees. Add the okra a little add a time, making sure that the fryer is not too crowded. Turn over the okra for even cooking, and fry for approximately 3-5 minutes. The okra should be brown and crispy, but not dark.
- Remove the okra and place on paper towels, to soak up the oil. Continue frying in batches until all the okra has been fried.
- Remove the okra (after excess oil has been soaked up) and place in a bowl. Mix with the lime juice and salt, adding a little at a time until the taste is just right for you.