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Yoghurt dip with fried okra served in glass bowl
Print Recipe

Roasted Okra Raita

Course: Side Dish
Cuisine: Indian

Ingredients

  • Okra/bhindi – 3 cups cut into ½ inch slices
  • Garam masala – 2 tsp
  • Cayenne powder/paprika alternatively, you can use red chilli powder– ½ tsp
  • Coriander powder – ½ tbsp
  • Chickpea flour – ½ cup
  • Vegetable oil – for drizzling
  • Yoghurt – 2 cups beat well till smooth
  • Cumin seeds – dry roasted and coarsely ground ½ tbsp
  • Salt – to season
  • Coriander leaves/cilantro – 2 tbsp chopped

Instructions

  • Preheat the oven to 450°F.
  • In a bowl, combine the okra, cayenne, garam masala, coriander powder and chickpea flour. Season with salt and mix well.
  • Spread the okra mixture in a baking tray and roast till richly browned. The original recipe said 15-20 minutes but it took me a good 40 minutes to achieve this. So check every now and then and remove when the okra has browned well.
  • Cool to room temperature and store in an airtight container till serving time.
  • Just before serving, place the beaten yoghurt in a bowl, add the okra crisps, crushed cumin and season with salt.
  • Garnish with chopped coriander leaves