Fried Okra with Spicy Salt and Cucumber Raita

Troy MacLarty makes us forget about fries and ketchup
0 Ratings
Fried Okra
Photo: Lizzie Munro/Tasting Table

Amchoor is a spice made from dried, ground green mangoes. For the kashmiri powder, you can substitute cayenne, but use less as it's spicier. 

To learn more, read "Quick vs. Slow: Okra Edition."

Fried Okra with Spicy Salt and Cucumber Raita

Recipe adapted from Troy MacLarty, Bollywood Theater, Portland, OR

Yield: 4 to 6 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


For the Raita:

½ cup roughly chopped cucumber (½ medium cucumber)

½ cup finely grated cucumber (½ medium cucumber)

1 teaspoon kosher salt

1¼ cups whole-fat Greek yogurt

¼ cup finely chopped cilantro

3 tablespoons fresh lime juice

For the Salt Mix:

1 tablespoon kosher salt

1 teaspoon ground amchoor

1 teaspoon ground kashmiri

For the Fried Okra:

Canola oil, for frying

1 pound okra, thinly sliced on a mandoline into ⅛-inch-thick pieces

1 lemon, cut into 6 wedges


1. Make the raita: In a blender, purée the chopped cucumber on medium-high speed until smooth. Transfer to a medium bowl, then add the grated cucumber and salt, and let sit for 30 minutes. Stir in the yogurt, cilantro and lime juice, and adjust the seasoning with salt as needed. Cover and chill until ready to serve. Makes about 2 cups.

2. Make the salt mix: In a small bowl, combine the salt, amchoor and kashmiri. Set aside.

3. Fry the okra: In a medium heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°.

4. Working in batches, fry the okra until golden brown and crisp, 1½ to 2 minutes. Using a slotted spoon, remove the okra and transfer to a paper towel-lined baking sheet. Season with the salt mixture while still hot. Serve with the raita and lemon wedges.

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