2 lbs okra 1½ teaspoons garam masala ½ teaspoon red chili powder ½ teaspoon turmeric 1 teaspoon coriander powder 2 teaspoons fennel seeds, crushed in a mortar & pestle 2 teaspoons mango powder (Amchoor) 1 tablespoon tawa fry masala (MDH) 2-3 tablespoons oil, to shallow fry Salt to taste 1 teaspoon lemon juice
Directions:
1. Wash and dry okra. Cut the head and tail of each okra, and slit it in the center lengthwise, without cutting through the entire length. 2. Mix all the dry spices in a bowl to create the masala filling. Stuff the filling in each okra and keep it aside. 3. Heat oil in a wok or a pan and add the okra once the oil is hot. Add lemon juice to keep the color bright green. 4. Fry the okra covered for 10-15 minutes on low to medium heat. Then cook without the lid on to add crispiness. 5. Garnish with fresh cilantro leaves and green chilies. Serve with parathas or rotis.
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests.
“This is an interpretation of the way I look at today’s eating habits and trends. Chaat masala is readily available in every grocery in India. When I first combined chaat with balsamic vinegar and honey, the chaat went to another level. You can substitute any kind of beans and lentils and cauliflower can replace the broccoli." – Ratnani
“The croquettes make a great snack for a party. Feel free to change the shape and size of the croquettes – go all out and see what funky shapes you can come up with!” – Ratnani
