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Crisp Chile-Lime Okra

Total time 35 mins
Yield Serves 4 to 6 (makes 3 to 4 cups) (serving size: 1/2 cup)
At Bollywood Theater, in Portland, Oregon, Troy MacLarty fries thin slices of okra to crisp wisps, tosses them in a tangy-spicy salt, and serves them with a refreshing raita (spiced yogurt; recipe follows). You'll need a food processor with a slicing disk or a handheld slicer, such as a Benriner. It's also helpful to have a fine-mesh metal skimmer for frying.


  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground Indian red chili* or 1/4 tsp. cayenne
  • 1/2 teaspoon amchoor* (ground dried green mangoes)
  • 1 pound okra (preferably long pods), stem ends trimmed
  • Vegetable oil for frying
  • Double Cucumber Raita
  • Lemon wedges

Nutrition Information

  • calories 64
  • caloriesfromfat 64 %
  • protein 1.5 g
  • fat 4.8 g
  • satfat 0.5 g
  • carbohydrate 5.4 g
  • fiber 2.4 g
  • sodium 386 mg
  • cholesterol 0.0 mg

How to Make It

  1. Line a rimmed baking sheet with paper towels. Preheat oven to 175° and set baking sheet inside.

  2. Combine salt, chili, and amchoor in a small bowl and set aside.

  3. To slice okra with a food processor, fit processor with a 4-mm. slicing disk. Working in batches, fill feed tube with okra pods, laying them on their sides and filling the feed tube compactly; slice. Or slice okra lengthwise 1/8 in. thick using a handheld slicer.

  4. Pour enough vegetable oil into a large pot so it comes 1 1/2 in. up the sides. Heat over high heat until a deep-fry thermometer registers 360°.

  5. Using a slotted spoon or Chinese spider skimmer, lower one-quarter of okra into oil and fry until deep golden, 2 to 3 minutes; it will crisp up as it cools. Transfer to a bowl, season with spiced salt to taste (start with a little), then transfer okra to pan in oven. If you have a fine-mesh skimmer, use it to remove and discard okra seeds from oil. Return oil to 350°, then cook remaining okra the same way.

  6. Serve okra with raita and lemon wedges.

  7. *Find ground Indian red chile (also called chili powder, it's a mix of several chile types) and amchoor at Indian markets and

Bollywood Theater, Portland, Oregon