Spicy Okra Fritters with Coriander and Mint Raita

Thomasina Miers' moreish bites as a starter, snack or canapé
By Thomasina Miers
Spicy Okra Fritters with Coriander and Mint Raita
  • Rating:
  • Serves: 4 as a starter
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the raita

  • handfuls coriander
  • handfuls mint
  • 1 lemon, juice only
  • 250 g Greek yogurt
  • 1 red chilli, finely chopped

For the fritters

  • vegetable oil, for deep frying
  • 1 onion, diced
  • 200 g okra, cut into 1cm pieces
  • 200 g gram flour
  • pinches cumin seeds
  • 1 cloves garlic, roughly chopped
  • 1 tsp baking powder
  • pinches chilli powder


1. For the raita: combine the herbs and lemon juice in a blender. Stir through the yogurt and add the chilli. Season to taste.

2. For the fritters: heat enough vegetable oil in a wok to deep-fry the vegetables.

3. Put the onion, okra, gram flour, cumin seeds, garlic, baking powder and chilli powder in a large bowl and add enough water to make a loose batter. Spoon dollops of the batter into the pan and fry until golden on all sides. Drain on kitchen paper

4. Serve with the raita.

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