Okra's been misunderstood for too long! Sure, it gets a “slimy” label, but with the right prep, it’s crispy, flavorful, and totally crave-worthy. Just ask Chef Meherwan Irani, who grew up dodging okra until his mom's recipe changed the game. She sliced it thin, fried it up, and sprinkled on lime juice and chaat masala for a tangy kick. Now, those famous okra fries are a Chai Pani staple, praised by food lovers everywhere. Can’t make it to the restaurant? No worries—you can recreate the magic at home and give okra the love it deserves!

MATCHSTICK OKRA FRIES 

INGREDIENTS

DIRECTIONS

1. Julienne okra lengthwise, cutting it into thin strips about the width of shoestring fries.
2. In a stockpot or deep fryer, heat canola oil over medium-high. Once the oil reaches 350 degrees, add the okra in small batches, taking care not to crowd the pot. Using a skimmer or tongs, gently turn the okra to ensure even cooking. Fry 2-3 minutes or until the okra is lightly browned, and then remove it to a paper towel using a skimmer or slotted spoon. The okra should be crispy but not dark.
3. Once the paper towel has soaked up some of the excess oil, place the hot okra in a bowl and toss with salt, chaat masala, and lime juice. (Squeeze just half the lime at first, and then increase the amounts of salt and lime juice to taste.)