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Ingredients
Chickpeas And Crispy Okra12 okras cut into thin strips
Spice dust for okra:
1/2 Tbsp corn flour
1/3 Tbsp flour
1/2 tsp red chilli powder
1/2 tsp cumin powder
Pinch of salt
1/2 Tbsp onion powder
1/3 tsp garlic powder
1 big pinch oregano powder
For the salad:
1 cup chickpeas cooked
10-12 cherry tomatoes
6 spring onions
1 bunch fresh coriander leaves
Few leaves fresh mint leaves
1 Tbsp lemon juice
Seeds of 1/2 a pomegranate
6-10 black olives
Few thyme leaves
Few basil leaves
Instructions
How to Make Minted Chickpeas and Crispy Okra1.Wash and dry the okra.
2.Cut the okra into thin strips.
3.For the spice dust:
4.Mix the okra with some corn flour, flour, red chilli powder, salt, garlic powder, onion powder, oregano powder and some drops of water.
5.Now fry the coated okra in hot oil until nice and crispy.
6.Grill spring onions with salt, pepper and lime.
7.Remove after grilling, put in a bowl with some extra virgin olive oil.
For the salad:
1.Remove the skin from the boiled chickpeas.
2.Add some pomegranate, black olives, halved cherry tomatoes, salt and pepper to taste.
3.Add olive oil, thyme, mint leaves and basil.
4.While serving, put the crispy okra on top of the salad along with the spring onions in a plate.
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